Welcome to St Clair
We are a fish boutique, cevicheria and wine & sake cellar in the heart of Clapham. Proposing London-curated, Nikkei cuisine, we fuse Japanese and South American cooking disciplines with impeccable hospitality.
- Breakfast
- Brunch
- Lunch Time
- Dinner
- Caviar
- Wine List
Breakfast
Tuesday to Friday
Any cooked breakfast & fresh orange juice & coffee
Cakes, Tarts & Breads
Nikkei Mochi Cheese Bread (GF)
Cassava flour, gruyere cheese, smoked cheddar lemon thyme sea salt and white truffle oil
Five Seeds Sourdough Bread (V/N)
Served with our organic butter and fruit jam
Any Cake or Tart on display
Cakes and Tarts baked daily in house by our pastry team using prime ingredients, check our display for today’s offer
Porridge & Pots
Açaí & Seeds (V/VG)
A bowl full of goodness, açai supper berry porridge, topped with banana, amaranth seeds, house granola, chia seeds, blueberries.
Quinoa & Coconut Porridge (V/VG)
Multi coloured quinoa, coconut milk, fermented golden berries house granola, goji berries
Cooked Breakfast
Smoked Salmon Spinach Benedict (GF)
Lightly smoked salmon, sautéed spinach Poached egg warm corn and jalapeno cake served with lemon & dill hollandaise, pimenton & garlic oil
Confit Pork Benedict (GF)
Poached egg, pork belly, slow cooked in sake, star anise and miso sweet potato, spicy pineapple reduction served on a slice of Corn and jalapeno cake
Crab Cake Benedict
Poached egg, sautéed spinach, pea shoot,lemon & dill hollandaise, Roasted garlic & lemon balm oil
Scrambled Tofu & Sweet Potatoes (V/VG)
Spring onion, silky tofu, amaranth seeds, turmeric oil and sweet potato “spaguetti”, popped amaranth seeds.
St Clair’s Breakfast Ramen (GF)
Tangy, Lemongrass infused fish broth, with chilli, egg white, rice noodles, pak choy, sweet basil, coriander, beetroot pickled soft egg, pickled fennel and radish.
Please inform your server if you have any food allergies or special dietary needs A discretionary 12.5% service charge will be added to your bill ~ Prices include VAT The FSA advises that the consumption of raw or less then thoroughly cooked fish and shellfish may increase your risk of illness. Here at St Clair we have strict systems in place to ensure our food is safe for you to eat.
St. Clair Signature Cocktails
The below list of cocktails have been created in-house by our bar team and are exclusive to this location. Inspired by flavour and changing with the seasons.
St. Clair Ume Old fashioned
Plum Sake, Orange bitter, Maraschino Syrup, Campari and Yuzu Essence
Double M or Mare Martini
Oyster and Nori Gin, Elderflower liqueur, Lemon bitters and seawater.
Gari & Maracuja Mule
Passion fruit, chilli and pickled ginger infused vodka, lime juice & ginger beer.
Beers and Ciders
Dammen IPA
Bottle
5.0%, 330ml, Italy
Guinness Original Bottle
4.2% , 330ml, Ireland
Kirin Ichiban
Bottle
4.6%, 330ml, Japan
Brooklyn Special Effects
Bottle
0.4%, 27,5cl,USA
Aspalls Draft Cider
5.5%, 330ml,UK
Champagne and Wine
by the glass or bottle
Prosecco Villa Folini
125ml, Bottle
Villa Folini, Veneto, Italy
Gruet Selection Brut
Cote des Bars, France
Gruet Selection Brut Rose
Cote des Bars, France
Brunch Menu
To Begin
Nikkei Mochi Cheese Bread (GF)
Cassava flour, gruyere cheese, smoked cheddar, lemon thyme sea salt and white truffle oil
Smoked Salmon & Spinach Benedict (GF)
Lightly smoked salmon, sautéed spinach Poached egg warm corn and jalapeno cake served with lemon & dill hollandaise.
Confit Pork Benedict (GF)
Poached egg, pork belly, slow cooked in sake, star anise and miso sweet potato, spicy pineapple reduction served on a slice of Corn and jalapeno cake.
Crab Cake Benedict
Poached egg, sautéed spinach, pea shoot,lemon & dill hollandaise, Roasted garlic & lemon balm oil
Scrambled Tofu & Sweet Potatoes
Spring onion, silky tofu, turmeric, amaranth seeds,sweet potato “spaguetti”
St Clair’s Breakfast Ramen (GF) .
Tangy, Lemongrass infused fish broth, with chilli, egg white, rice noodles, pok choy, sweet basil, coriander, beetroot pickled soft egg, pickled fennel and radish.
Açaí & Seeds (V/VG)
A bowl full of goodness, açai supper berry porridge, topped with banana, amaranth seeds, house granola, chia seeds
Additional
Poached egg
Corn and jalapeno cake
Beetroot pickled soft egg
Spinach
Oysters
Served with Riesling mignonette Home made chilli sauce by request
Belon Oysters (GF)
Each, 1/2 Dozen
Smooth, Meaty with accentuated mineral notes
Maldon Oysters (GF)
Each, 1/2 Dozen
Sweet, fresh and smooth
Jersey Oysters (GF)
Each, 1/2 Dozen
Salty and very fresh to the palate
Nashi Pears Ceviche (GF)
Amazonian tree tomatoes (Tamarillo) citrous dressing,ginger, coriander chow chow, coriander, lemon balm,shallots,goji berries.
Ceviches Platter (GF)
St C’ Ceviche, Nashi Pears Ceviche, Crab Salad, Salmon & Yuzu Ceviche
Hot Dishes
St Clair’s Baked “Fish & Chips"
Fillet of Pollack, sous vided in spices, Pan-roasted, served with St Clair’s nikkei tartar sauce and oven roasted new potatoes.
Pumpkin & Platain Cazuela (V/VG/GF)
Traditional south American stew, chillies, giant andean corn, coriander, marjoram, cumin, achiote, peppers.
Whole Baked Fish (GF)
Whole baked fish with brown butter, capers, lemon and parsley. Ask our staff for more information.
Confit Pork Belly Chashu
Slow cooked, caramelised with miso and sake Smoked black beans mole, pickled salsa, spicy pineapple reduction. Shredded chillies
Sides
Green Rice (V/VG/GF)
Cumin, parsley, coriander seeds, Andean giant corn
New Potatoes & Karasumi
New potatoes, sautéed with, lily cappers, parsley, shaved cured and pickled mullet eggs
Beetroot & Ginger Potato Salad (V/VG/GF)
6.50
Potato seasoned with Aji Amarillo paste, with beetroot, ginger, garlic, physalis coulis, pickled radish
Baby Gem & Pistachio Cream (V/N)
Pickled fennel, chervil, mint, toasted pistachio
To Finish
with beverage recommendations
Avo & Chocolate is what we need! (V/VG)
Avocado and dark chocolate mousse, beetroot sponge, cassis gel, chocolate and quinoa shards
Carmes de Rieussec 2016,‘Sauternes’, France ………… 15.50
Mochi Trio (GF/N)
Chewy tapioca mochi filled with three different ice cream flavours: Yuzu, mango, passionfruit, itogaki shaves, raspberry dust \
Petit Manseng ‘Castra Rubra’ 2012, Bulgaria ……….. 14.00
Lychee Ceviche (V/VG/GF)
Cashew fruit and sweet chilli drops, radish,lemon balm candied poppy seeds and quinoa
Barcelo Imperial, 38%, Dominican Republic ………….. 10.00
Please inform your server if you have any food allergies or special dietary needs A discretionary 12.5% service charge will be added to your bill ~ All gratuities are managed independently ~ Prices include VAT The FSA advises that the consumption of raw or less then thoroughly cooked fish and shellfish may increase y
Lunch Time
Menu available
Monday to Friday 12pm-5pm
Two courses £15 or Three Courses £20
Nikkei Mochi Cheese Bread (GF)……………….3.30
Cassava flour, gruyere cheese, smoked cheddar
lemon thyme sea salt and white truffle oil
To Begin
Bell Pepper & Wallnut Dip
Allepo pepper, dukkar, olive oil, sumac cracker
Mackrel Guacamole (GF)
Smoked mackerel, avocado, chives, coriander, marjoran, parika,
mint, soft tacos.
Fish Ramen (GF)
Tangy, Lemongrass infused fish broth, with chilli, egg white, rice noodles, pok choy, sweet basil, coriander, beetroot
Tuna Taquitos (GF)
Tuna toro, spring onions, shallots, limo chilli, radish, olive oil, lime
Hot Dishes
St Clair’s Baked “Fish & Chips
Fillet of Pollack, sous vided in spices, Pan-roasted, served with St Clair’s nikkei tartar sauce and oven roasted new potatoes.
Pork “El Pastor” Poke
Pulled pork, confit in achiote, garlic, pineapple, served wih sushi rice, cucumber, pickled onion and chili salad. Salsa verde
Tofu & Califlower Mio (V/VG)
Turmeric, pumpkin, lemongrass broth, coconut, eddamme beans, pok choy, rice noodle
Side Dishes
Quinoa Salad (V/VG/GF)
Sweet potatoes, quinoa, shaved fennel, coriander, Red onion, lime juice
Baked new potatoes (V/GF)
Oven roasted in fish fat, parsley
To Finish
Mochi Trio (GF/N)
Chewy tapioca mochi filled with three different ice cream flavours: Yuzu, mango, passionfruit, itogaki shaves, raspberry dust
Lychee Ceviche (V/VG/GF)
Cashew fruit tiger’s milk, radish, candied poppy seeds, quinoa
Please inform your server if you have any food allergies or special dietary needs
A discretionary 12.5% service charge will be added to your bill ~ All gratuities are managed independently ~ Prices include VAT
The FSA advises that the consumption of raw or less then thoroughly cooked fish and shellfish may increase your risk of illness.
Here at St Clair we have strict systems in place to ensure our food is safe for you to eat.
info@stclairuk.com | stclairuk.com
(V) Vegetarian (VG) Vegan (GF) Gluten-free (N) Contains nuts
To Begin
Nikkei Mochi Cheese Bread (GF)
Cassava flour, gruyere cheese, smoked cheddar
lemon thyme sea salt and white truffle oil
Wakame Seaweed & Matcha Butter (V/N)
Served with our 5 seeds sourdough bread
Beetroot & Ginger Potato Salad (V/VG/GF)
Potato seasoned with Amarillo chili, beetroot, carrots ginger, physalis coulis, pickled radish and baby beets
Crab Salad (GF)
Peruvian purple potatoes cake, ginger, avocado mousse, chives, watermelon jam, green tobiko, spring onion
Cevicheria
St Clair Ceviche (GF)
Seabass, Tobiko, ginger, celery, lime juuice, amarillo chili sweet potatoes, giant Inca corn, red onion, coriander cress
Nashi Pears Ceviche (GF)
Amazonian tree tomato (Tamarillo) citrous dressing, ginger, coriander, chow chow, lemon balm, shallotts, goji berries
Tuna Tataki (N)
Thin slices of tuna fillet,white truffle ponzu dressing, physalis coulis, red veil sorrel leaf, Pickled lotus, cashew crumbs
Salmon& Yuzu Ceviche
Japanese citrous ( Yuzu), sake and miso dressing, watermelon, shiso cress, fennel, samphire, white onion, squid ink cracker
Ceviches Platter (GF)
StC’ Ceviche, Nashi Pears Ceviche, Crab salad, Salmon & yuzu Ceviche
Native Oyster
Served with Riesling mignonette Home made chilli sauce by request
Belon Oysters (GF)
Each, 1/2 Dozen
Smooth, Meaty with accentuated mineral notes
Cultivated Oysters
Served with Riesling mignonette Home made chilli sauce by request
Maldon Oysters (GF)
Each, 1/2 Dozen
Sweet, fresh and smooth
Jersey Oysters (GF)
Each, 1/2 Dozen
Salty and very fresh to the palate
Crustacea & Molluscs
(cooked and served cold temperature)
Dressed Crab (GF)
Spring onions, ginger, Amarillo chilli, Nikkei aioli, Chives
Crevettes (200gr) (GF)
Crevettes/prawns cooked with seawater minutes after catch, simply delicious
Mussels (500gr) (GF)
Steamed in Sake and spring onion shallots
Whole Or half Steamed Lobsters (GF)
Steamed to perfection and simply served with our famous chilli and Nikkei aioli
Caviar
Siberian Sturgeon (GF)
20gr, 30gr, 50gr
Beluga (GF)
30gr, 50gr
Russian Sturgeon (GF)
20gr, 30gr, 50gr
Hot Dishes
Bavette Fillet (GF)
Lightly smoked fillet of Bavette, sous-vided and grilled per order,roasted celeriac mousse, giant oyster mushroom crispy garlic crumbs with yakiniku sauce
Confit Pork Pork Belly Chashu
Slow cooked, caramelised with miso and sake Smoked black beans mole, pickled salsa, crispy garlic crumbs spicy pineapple reduction Shredded chillies
Pumpkin & Platain Cazuela (V/VG/GF)
Traditional south American stew, chillies, giant andean corn, coriander, marjoram, cumin, achiote, peppers
Moqueca Pot (GF)
Brazilian fish stew with Tiger prawns, mussels, shallots, bell peppers. Sweet basil, ginger, scotch bonnet, coconut, coriander and shrimp sambals
Whole Baked Fish (GF)
Whole baked fish with brown butter, capers, lemon and parsley. Ask our staff for more information.
Sides
Green Rice (V/VG/GF)
Cumin, parsley, coriander seeds, Andean giant corn
New Potatoes & Karasumi
New potatoes, sautéed with, lily cappers, parsley, shaved & cured mullet eggs (Karasumi)
Baby Gem & Pistachio Cream (V/N)
Pickled fennel, dill, mint, toasted pistachio, romesco sauce
To Finish
with beverage recommendations
Avo & Chocolate is what we need! (V/VG)
Avocado and dark chocolate mousse, beetroot sponge, cassis gel, chocolate and quinoa shards
Carmes de Rieussec 2016,‘Sauternes’, France ………… 15.50
Mochi Trio (GF/N)
Chewy tapioca mochi filled with three different ice cream flavours: Yuzu, mango, passionfruit, itogaki shaves, raspberry dust
Petit Manseng ‘Castra Rubra’ 2012, Bulgaria ……….. 14.00
Lychee Ceviche (V/VG/GF)
Cashew fruit and sweet chilli drops, radish, lemon balm candied poppy seeds, quinoa
Barcelo Imperial, 38%, Dominican Republic ………….. 10.00
Please inform your server if you have any food allergies or special dietary needs
A discretionary 12.5% service charge will be added to your bill ~ All gratuities are managed independently ~ Prices include VAT
The FSA advises that the consumption of raw or less then thoroughly cooked fish and shellfish may increase your risk of illness.
Here at St Clair we have strict systems in place to ensure our food is safe for you to eat.
info@stclairuk.com | stclairuk.com
(V) Vegetarian (VG) Vegan (GF) Gluten-free (N) Contains nuts
Caviar
Siberian Sturgeon
Baerii is considered to be among the finest caviar’s in the world. Produced from the Siberian sturgeon (Acipenser baerii), its silky mid-sized pearls are recognised for their aromatic and elegant spicy flavour with an aftertaste that is crisp and clean and delivers a delicate pop in the finish.
Siberian Sturgeon
20gr, 30gr, 50gr
Metal Vacuum-packed tin
Russian Sturgeon
Oscietra is the connoisseurs choice of caviar. Produced from the Russian sturgeon (Acipenser gueldenstadtii) it’s firm pearl is mid-sized and the grains are dark coloured with an olive green or golden brown colour. Oscietra has a slightly nutty flavour with plenty of depth and richness and a mellow aftertaste that lingers long on the palate
Russian Sturgeon
20gr, 30gr, 50gr
Metal Vacuum-packed tin
Beluga
Beluga is perhaps the world’s best known caviar. Produced by the Huso Huso sturgeon, it is the rarest and therefore most expensive caviar. Its large roe are delicate in texture with colours ranging from light to dark grey and provide a rich, creamy flavour with a delicate hint of hazelnut.
Beluga
30gr, 50gr
Metal Vacuum-packed tin
Please inform your server if you have any food allergies or special dietary needs A discretionary 12.5% service charge will be added to your bill ~ All gratuities are managed independently ~ Prices include VAT The FSA advises that the consumption of raw or less then thoroughly cooked fish and shellfish may increase y
Wine List
Champagne and Wine by the glass
125ml & Bottle
Prosecco Villa Folini, Villa Folini, Veneto, Italy
Gruet Selection Brut, Cote des Bars, France
Gruet Selection Brut Rose, Cote des Bars, France
Moet & Chandon Brut Imperial, ‘Reims’, France
Moet & Chandon Rosé Imperial, ‘Reims’, France
White Wine by the glass
125ml, 175ml & Bottle
Picpoul de Pinet 2018, Domaine Saint, Peyre, Languedoc, France
Riesling Collection 2018, Cave de Ribeauville, Alsace, France
Dominant White 2017, Castra Rubra, Thracian Valley, Bulgaria
Gruner Veltliner ‘Heideboden’ 2018, Nittnaus, Burgenland, Austria
Pinot Grigio 2019, Tar & Roses, Heathcote, Australia
Sauvignon Blanc,’Totara’ 2018, Marlborough, New Zealand
Gavi di Gavi,’Magda Pedrini’ 2018, Magda Pedrini, Piedmont, Italy
Red Wine by the glass
125ml, 175ml & Bottle
Merlot 2017, Domaine de Mont Auriol, Languedoc, France
Malbec 2018, Festivo Bodega Monteviejo, Mendoza, Argentina
Tinto Reserva ‘Kelman vineyards’ 2016, Dao, Portugal
Bourgogne ‘Hautes Cotes de Nuits’ 2017, D Nudant, Burgundy, France
Rioja Crianza ‘Bodegas Carlos Moro’ 2015, Rioja, Spain
Champagne and Sparkling Wine
Bottle
Prosecco Villa Folini, Villa Folini, Veneto, Italy
Gruet Selection Brut, Cote des Bars, France
Lumière, Sparkling Koshu 2016, Yamanashi, Japan
Exton Park Blanc de Noirs, Hampshire, England
Gruet Selection Brut Rosé, Cote des Bars, France
Moet & Chandon Brut Imperial, ‘Reims’, France
Moet & Chandon Rosé Imperial, ‘Reims’, France
“R” de Ruinart ‘Reims’, France
Dom Perignon ‘Epernay’ 2008, France
White Wines
Bottle
Viognier 2018, Domaine de Mont Auriol, Languedoc, France
Hikari Koshu 2017, Lumière , Yamanashi, Japan
Sauvignon Blanc ‘Totara’ 2018, Marlborough, New Zealand
Picpoul de Pinet 2018, Domaine Saint – Peyre, Languedoc, France
Riesling ‘Collection’ 2017, Cave de Ribeauville, Alsace, France
Pinot Gris Grand Cru ‘Gloeckelberg’ 2010, Cave de Ribeauville, Alsace, France
Pouilly Fuisse 2017, ‘Vieilles Vignes’,Domaine Guerrin & Fils, Burgundy, France
Sancerre ‘Cuvee Henri Vernoy’ 2016, Guillopee, France
Gavi di Gavi ‘Magda Pedrini’ 2018, Magda Pedrini, Piedmont, Italy
Gruner Veltliner ‘Heideboden’ 2018, Nittnaus, Burgenland, Austria
Chablis 1er Cru ‘Vosgros’ 2018, Domaine Ellevin, Burgundy, France
Bourgogne Chardonnay 2017, Domaine Nudant, Burgundy, France
Saint Aubin 1er Cru ‘Les Frionnes’ 2017, Domaine Vincent Prunier, Burgundy, France
Condrieu ‘Les Rouelles’ 2015, Gilles Flacher, Rhone, France
Langhe Grey 2018, Reva, Piedmont, Italy
Lindaflor Chardonnay 2016, Bodegas Monteviejo, Mendoza, Argentina
Tokar Chardonnay 2017, Tokar Estates, Australia
Encruzado white 2017, Kelman vineyards, Dao, Portugal
Pinot Grigio 2019, Tar & Roses, Heathcote, Australia
Dominant White 2017, Castra Rubra, Thracian Valley, Bulgaria
Rosé Wines
125ml, 175ml & Bottle
Whispering Angel Rosé, Caves D’Esclans 2018, Provence, France
Sancerre Rosé 2018, Domaine Alain Gueneau, Loire, France
Orange Wines
Bottle
'Prestige Class’ Orange 2016, Lumiere , Yamanashi, Japan.
Red Wines
Bottle
Merlot 2017, Domaine de Mont Auriol, Languedoc, France
Bourgogne ‘Hautes Cotes de Nuits’ 2017, Domaine Nudant, Burgundy, France
Nuits Saint Georges 1er Cru ‘Aux Perdrix’ 2013, Domaine des Perdrix, Burgundy, France
Volnay 1er Cru ‘Les Santenots’ 2014, Domaine Nudant, Burgundy, France
Pommard 2016, Domaine Vincent Prunier, Burgundy, France
Gevrey Chambertin ‘La Justice’ 2016, Domaine Antonin Guyon, Burgundy, France
Chateau Cailleteau Bergeron Prestige 2016, Chateau Bergeron, Cotes de Bordeaux, France
Chateau Lucas ‘Cuvee Prestige’ 2011, Lussac Saint Emilion, Bordeaux, France
Chateauneuf du Pape ‘Marceau’Domaine Trois Cellier 2015, Rhone, France
Chateau du ‘Cayrou’ 2011, Chateau du ‘Cayrou, Cahors, France
Domaine La Croix Belle Cuvee ‘Cascaillou’ 2016, Domaine La Croix Belle, Languedoc, France
Cotes du Rhone Domaine ‘les Trois Cellier’ 2018, Domaine Trois Cellier, Rhone, France
Rioja Crianza ‘Bodegas Carlos Moro’ 2016, Rioja, Spain
Tinto Reserva ‘Kelman vineyards’ 2016, Dao, Portugal
Montepulciano d’Abruzzo DOC ‘Monte Tessa’ 2018, Abruzzo, Italy
Barolo ‘Reva’ 2014, Piedmont, Italy
Brunello Montalcino Capanna DOCG 2013, Tuscany, Italy
Sustinet, Syrah ‘Conti di San Bonifacio’ 2012, Conti di San Bonifacio, Tuscany, Italy
Monteregio-Sangiovese 2015, Conti di San Bonifacio, Tuscany, Italy
Motley Cock Red 2011, Castra Rubra, Thracian Valley, Bulgaria
Blaufrankisch ‘Edelgrund’ 2017, Nittnaus, Burgenland, Austria
Malbec 2018, Festivo Bodega Monteviejo, Mendoza, Argentina
Shiraz Reserve ‘The Rose’ 2013, Heathcote, Australia
Pinot Noir ‘Willamette’ 2017, Penner Ash, Oregon, USA
Meerlust ‘Rubicon’ 2016, Meerlust, Stellenbosch, South Africa
Clos du Marquis St Julien 2009, Clos du Marquis, Saint Julien, Bordeaux, France
Chateau Berliquet 2008, St Emilion, Bordeaux, France
Chateau L’Enclos Pomerol 2014, Pomerol, Bordeaux, France
White Wine in Magnum
Bottle
Puligny Montrachet 1er Cru ‘Les Garennes’ 2017, Domaine Vincent Prunier, Burgundy, France
Saint Aubin 1er Cru ‘Les Frionnes’ 2017, Domaine Vincent Prunier, Burgundy, France
Red Wine in Magnum
Bottle
Nuits St Georges 1er Cru ‘Aux Perdrix’ 2015, Domaine des Perdrix, Burgundy, France
Chateau St Georges 2012, St Emilion, Bordeaux
Volnay 1er Cru ‘Les Santenots’ 2014, Domaine Nudant, Burgundy, France
Rioja Crianza 2015, Bodegas Carlos Moro, Rioja, Spain
Desert Wines
100ml & Bottle
Carmes de Rieussec 2016,‘Sauternes’, 375ml, France
Petit Manseng ‘Castra Rubra’ 2012, Thracian Valley, 500ml, Bulgaria
*Wines are subject to availability,
All wines contain sulphites and some may contain allergens
Please inform your server if you have any food allergies or special dietary needs
A discretionary 12.5% service charge will be added to your bill ~ All gratuities are managed independently ~ Prices include VAT
22 The Pavement, London SW4 0HY +44 (0)20 7498 2636
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