Blackfriars Bistro

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46 Blackfriars St, London, ON N6H 1K7
46 Blackfriars Street London Ontario N6H 1K7 CA

Blackfriars Bistro is Celebrating its 25th Anniversary!

As long-time advocates of the farm-to-table movement, menus reflect our commitment to the diversity of locally-sourced ingredients and quality products from small-scale farmers, indie producers and food artisans. Blackfriars scratch kitchen and bakery remain committed to using the finest seasonal food products and quality ingredients possessing unique characteristics. Emanuela Frongia and chef Bryan Lavery are supporters of the buy-local movement and offer a Slow Food-inspired experience. They endeavour to respond to the growing concern about re-establishing the link with how food is grown and who it is grown by. The Blackfriars team support independent farmers, artisans, local craft brewers, distillers and offer VQA and consignment wines.
Blackfriars is open for alfresco dining on our new custom built patio, in our air-conditioned dining room or for contactless curbside pick-up. Covid-19 protocols remain in place.

Blackfriars Hours Are:

Tuesday to Saturday at 4:00 pm to close. Hours are subject to change. Reservations are recommended.

Heat Wave Edition Menu

3-course prix fixe $45 per person + taxes & gratuties

Appetizers

Wild Leek & Yukon Gold Potato Soup

or

Caesar Salad
with crispy, local Romaine, Croutons, Metzger Bacon Lardons, Lemon-Garlic Aioli & Gunn’s Hill 5 Brothers Cheese

or

Field Tomato & Woolwich Dairy Goat Cheese Salad
with Fresh Herb Vinaigrette

Mains

Seafood Lasagna
with “Ocean Wise recommended” Canadian Salmon with Monkfish, Pickerel Cheeks, Black Tiger Shrimp, Baby Scallops, Ricotta, Béchamel and Garlic White Wine Cream

or

Chicken Marbella
with Seasonal Herb Marinade, Olives, Capers, Sundried Tomatoes, & Prunes with Baby New Potatoes (The distinctive colors and flavors of the prunes, olives, capers and sundried tomatoes have kept it a favorite for years. We prepare it with small drumsticks, breasts and thighs.)

or

Medallions of Pork Tenderloin
with a Niagara Cherry Compote on Roasted Potatoes

or

Foragers Vegetable Wellington
with Roasted Seasonal & Locally Foraged Vegetables with Carrot Curry Sauce

Desserts

Seasonal Summer Fruit & Crème Patisserie on a Puff Pastry Galette

or

Empire Apple Bread Pudding

or

Local Strawberry and-Chocolate Tiramisu Semi Fredda