Cured Herring with sweet mustard and cucumber to start

We are excited to introduce our new Head Chef, Natan Diallo. In 2016, Natan joined The Wolseley Hospitality Group, working at @Fischerslondon as Sous Chef, before transferring to Soutine in the same role to be part of our opening team, before becoming Head Chef after just four years.

A moment of calm before breakfast service begins

Salade Niçoise with 'Agromar' Tuna

This still life, on display in our dining room, was painted by Jean Hélion (1904-1987) a contemporary in Paris of Chaim Soutine (1893-1943).

Escargots…oui or non?

Always a dilemma; Baked Vanilla Cheesecake or Tarte au Citron...

A closer look at our Artist's Room

Simplicity: Radis au Beurre

From the bar: La Belle Helene - made with Grey Goose Poire vodka, Lillet Blanc, lemon juice, apple juice, sugar and aquafaba

"Located on St John’s Wood High Street, Soutine gave me all the feels as if I stepped into a Parisian bistro!" - Thank you to our guest for joining us

Roast Tranche of Halibut served with sea vegetables and a langoustine bisque sauce, al fresco

"Coffee and Cashmere" - Thank you to Reggie for coming

With breakfast favourites such as Eggs Benedict, as well as lunchtime classics such as our Chicken and Bacon Club Sandwich, our brunch menu is served every Saturday and Sunday until late in the afternoon.

'Le Jardin' - made with Martini Ambrato, Lillet Blanc, lemon juice, basil syrup, aquafaba, sage and cardamom

'"I just popped into one of my favourite ‘pretend I’m in Paris’ spots in London for a coffee" - Thank you to our guest for joining us

Un Classique - Steak Tartare with a quail's egg and sourdough toast

Taking inspiration from the great boulevard cafés of Paris and the artistic heritage of St John’s Wood…we are open seven days a week

Confit of Duck a l’orange

In the 16th century, Catherine de Medici married King Henri II and brought her Italian chefs to France, introducing profiteroles to the court.