Soutine

Taking inspiration from the great boulevard cafés of Paris, Soutine is an informal neighbourhood restaurant, part of @thewolseleyhg

[Soutine @SoutineStJohn]

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

[Soutine @SoutineStJohn]

Confit of Duck a l’orange

[Soutine @SoutineStJohn]

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

[Soutine @SoutineStJohn]

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

[Soutine @SoutineStJohn]

'"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

[Soutine @SoutineStJohn]

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

[Soutine @SoutineStJohn]

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.

[Soutine @SoutineStJohn]

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

[Soutine @SoutineStJohn]

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

[Soutine @SoutineStJohn]

"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

[Soutine @SoutineStJohn]

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

[Soutine @SoutineStJohn]

Simplicity: Radis au Beurre

[Soutine @SoutineStJohn]

A closer look at our Artist's Room

[Soutine @SoutineStJohn]

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

[Soutine @SoutineStJohn]

Escargots…oui or non?

[Soutine @SoutineStJohn]

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).

[Soutine @SoutineStJohn]

Salade Niçoise with 'Agromar' Tuna

[Soutine @SoutineStJohn]

A moment of calm before breakfast service begins

[Soutine @SoutineStJohn]

We are excited to introduce our new Head Chef, Natan Diallo. In 2016, Natan joined @thewolseleyhg, 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.

[Soutine @SoutineStJohn]

Cured Herring with sweet mustard and cucumber to start