John Street Kitchen
John Street Cafe open every Friday 10am -3pm and Saturday 10am-4pm
We are very happy to let you know that we will be serving food during the day on Fridays as well as Saturdays now at the John St cafe. On the menu.. sandwiches, Full English or Vegetarian Brunches along with lots of other tasty options.
Chilled saturday tunes, a sunny courtyard, cosy sofas and delicious food...
What more could you wish for!
John Street Kitchen Menu
JOHN STREET KITCHEN
Bacon, Poached Egg, Sausage, tomato, Black Pudding
Home Made Baked Beans, Roasted Garlic Mushroom and Sourdough toast 8.40
Home Made Baked Beans, Nutmeg Spinach and Cherry Tomatoes, Roasted peppers,
Roasted Garlic Mushroom, Poached Egg and Sourdough toast 7.50
Streaky Bacon, Avocado, Tomato, Leaves
and Lime Mayonnaise 5.50
H & H Sandwich
Halloumi, Hummus, Tomato and Leaves 5.50
On sourdough toast –
- Poached Egg and Spinach
- Hummus and Spinach
- Bacon and poached egg
- Home Made baked Beans
Toast with Butter and jam - 2.50
Homemade hummus dip with sourdough bites - 2.50
All our bread is sourdough from Salt Bakehouse
All coffees come with a double shot of espresso
Made using la bastilla direct trade beans from Wogan coffee (BRISTOL)
Cappuccino / flat white / Latte 2.60
Americano 2.20 / with milk 2.60
Extra charge for oatly and soya milk - 20p
Cup of tea 1.60
Aztec Chilli hot chocolate – 2.60
Dark Belgium curls hot chocolate / with marshmallows and cream 2.60 / 2.90
babyccino / with marshmallows and cream 80p /1.00
Freshly baked from Salt Bakehouse - Selection on the counter
Please order from the bar
If you have any allergies or dietary restrictions please talk to our staff and chefs who are more than happy to accommodate you.
Art Hub Every Friday 11am-1pm
Regular Friday morning coffee breaks for artists and friends.
Meet up, make connections, talk projects.
Joyous cook of flavour and beauty Cook required for John St Kitchen
We are looking for someone who wishes to learn and positively contribute to SVA’s work. We need a bright enthusiastic skilled cook who is self-motivated and very committed to developing their culinary skills within an arts environment