Balfour at Bow Wine Vaults is a modern bistro at 10 Bow Churchyard, a short walk from St Paul's Cathedral. The site has served the City since 1987 and now combines a bar, bistro, heated terrace and a more intimate downstairs dining room called The Vestry.
Seasonal British ingredients shape a full menu rather than only bar snacks. Recent dishes include Rye Bay scallops, dressed crab, pan fried sea bass with crayfish and lobster sauce, roast duck breast, chicken Milanese and pumpkin with sage tortelloni.
Lunch can be as simple as a steak sandwich or as substantial as dry aged sirloin, calves liver with mash, or a beef burger with fries. Vegan and gluten free choices are available, while small plates and carefully selected British cheeses make natural companions for a wine tasting.
Balfour Winery's English sparkling and still wines are central to the drinks list, joined by international bottles, beer, spirits and cocktails. Expert led tasting nights and all day food service from Monday to Friday give the venue equal appeal for a laid-back lunch and an after-work evening.
Address: 10 Bow Churchyard, London EC4M 9DQ, England
Balfour At Bow Wine Vaults Menu
Small Plates
Mixed olives
Salted crisps
Wild mushroom arancini, pea puree (v)
Welsh rarebit, wholegrain mustard (v)
Halloumi Fries, sweet chilli Sauce (v)
Pigs-in-blankets, honey mustard sauce
Teriyaki pork belly bites, chilli, spring onion
Harissa spiced lamb croquettes, mint yoghurt
3 or 6 Maldon oysters, shallot vinegar (gf)
Balfour steak sandwich, horseradish mayo, caramelised onions
Starters
Cold tomato gazpacho soup, baked bread (ve)
Isle of Wight tomato bruschetta, toasted sourdough (ve)
Warm goat’s cheese and caramelised onion tart, mixed leaf salad
Cured sea trout, pickled cucumber, horseradish cream (gf)
Rye Bay scallops, charred pineapple, pea puree, crispy bacon (gf)
Crispy duck salad, watermelon, cucumber, feta
Mains
Balfour beef burger, cheddar cheese, relish, lettuce, tomato, onion, fries
Mushroom ravioli, tarragon vegan butter, pine nuts (ve)
Chicken Milanese, tomatoes, rocket, parmesan, lemon
Pan-fried calves liver, crispy bacon, mashed potatoes, spring greens, Luke’s Pinot Noir jus (gf)
Classic Caesar salad, parmesan, anchovies, croutons
Pan-fried Salmon Nicoise, new potatoes, green beans, tomato, olives, soft-boiled egg
Pan-fried sea bass fillet, samphire, new potatoes, crayfish & lobster sauce (gf)
Roasted rump of lamb, warm salad of peas, broad beans, Cornish new potato, mint & feta (gf)
Dry-aged Sirloin Steak, fries, chimichurri sauce (gf)
Sides
Home-baked bread, confit garlic butter
Heritage tomato, shallot and basil salad
Green beans, shallots, mustard sauce
Fries (v/gf)
Tenderstem broccoli, chilli and garlic (ve/gf)
Desserts
Lemon posset
shortbread
English strawberry Eton mess
Peach & raspberry crumble
vanilla ice cream
Sticky toffee pudding
clotted cream
British cheese plate
chutney, quince jelly & biscuits
Selection of ice creams & sorbets (3 scoops)
Vanilla, Chocolate, Strawberry, Mango, Lemon, Coconut