October 12, 2026

Autumn Menu at St Pancras Bar & Brasserie

There is a change of season in our kitchen at St Pancras Bar & Brasserie. Pumpkin, beetroot, pears and woodland flavours are finding their way onto our new autumn menu, alongside the slow-cooked dishes we look forward to when the weather turns cooler.

Up on the upper concourse of St Pancras International, we welcome people at all stages of their day: lunch before a train, a reunion over cocktails, or dinner with nowhere else to rush off to. This autumn, we are giving you a few more reasons to spend some of that time with us.

Start with something to share

Start with our baked Camembert, served with confit garlic and rosemary, honey and toasted baguette. Tear off a piece of toasted baguette, dip into the warm cheese and settle in over a cocktail.

Try Apricot Affair, with tequila reposado, Grand Marnier, apricot, lime and agave. Its fruity sweetness complements the honey, while the lime brings a fresh contrast to the rich cheese. Or choose After Hours, combining vodka, Amaro Montenegro, Kahlúa, salted caramel and espresso, for a richer pairing with a little coffee bitterness.

There is more to choose from, too: our goat’s cheese and beetroot tart with rocket, or a poached pear and blue cheese salad with toasted walnuts. If you have just arrived from the cold, warm up with French onion soup topped with Gruyère and croutons, or smoked haddock and leek chowder served with toasted baguette.

VIEW OUR AUTUMN MENU

Pumpkin, sage and something slow-cooked

For the main course, our pumpkin and ricotta tortellini brings together some of our favourite autumn ingredients. Served with sage butter and toasted pumpkin seeds, it balances sweet pumpkin and creamy ricotta with fragrant sage and a little crunch.

For something heartier, try our braised beef cheeks with mashed potato, glazed carrots and red wine jus. Or choose our pork cutlet, served with celeriac purée, braised Savoy cabbage and an apple and fennel jus, bringing a little sweetness to those earthy autumn flavours.

Then there is our truffle and tarragon chicken supreme, served with mash, mushroom and mustard sauce. If you have been following us on Instagram, you may already have seen Chef Clifton preparing this one.

A look inside our kitchen

We have launched “What’s in Chef Clifton’s Fridge?”, our new Instagram series taking you behind the dishes on our autumn menu.

We are opening the fridge door to show you the fresh ingredients we are working with, following Chef Clifton, our Head Chef, as he prepares selected dishes, and sharing his kitchen tips and tricks along the way. It is a chance to get to know the person cooking your dinner and see what happens before your plate reaches the table.

Autumn in a glass

Curated by Leo, our Bar Manager, the autumn flavours extend to the bar. Last Slice brings together Cognac, Calvados and Disaronno with apple, lemon and cinnamon. With apple appearing across our food menu too, it feels particularly at home this season.

For something richer, First Class combines vanilla-infused Bulleit Bourbon, caramel and bitters. Or try Berry Spritz, with Aperol, cherry liqueur, cranberry, pomegranate and sparkling wine, if you prefer a brighter start to your evening.

Our Season Spritz offers a non-alcoholic option with Everleaf Forest, cinnamon, lemon and blood orange soda.

View our Cocktail Menu

A taste of Autumn

Make us part of your plans and join us on the upper concourse of St Pancras for Chef Clifton’s new dishes and Leo’s seasonal cocktails.

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