It was the venue for The Rolling Stones’ first performance and hosted gigs for bands ranging from Fleetwood Mac to Jimi Hendrix. Now the former site of the iconic Marquee Club returns in its newest incarnation as 100 Wardour St and is set to reopen on Thursday 28th January.
100 Wardour St aims to become central to and enrich the diversity, creativity, talent, eccentricity and culture that Soho is known for. It will become a new living room for Soho; somewhere to eat, relax and be entertained.
Formerly known as Floridita and Carom, the venue is split across two levels. 100 Wardour Lounge on the ground floor will be an all-day restaurant and bar while downstairs will contain the 100 Wardour Club. A restaurant, bar and music venue which will open in the evenings from 5 p.m. till 3 a.m., its eclectic music programme will feature live performances from both established and up-and-coming acts and special guest DJ’s.
At the helm in the kitchen is executive chef Liam Smith-Laing, formerly of La Petite Maison. His menu features simple, fresh and honest food inspired by flavours from the Mediterranean with many dishes to share. The focus is on simplicity and quality and the kitchen will rely on the hot coals of both an open robata grill and a Josper oven for much of the cooking.
Breakfast in the Lounge includes healthy and nutritious dishes such as Homemade Quinoa Granola and Gluten Free Pancakes, Yoghurt and Blueberries. For lunch, options such as flatbreads, sandwiches and pastas are available. The Lounge menu also features superfood-loaded favourites such as Cauliflower tabbouleh, golden raisins & bee’s pollen; Seabass Ceviche, pickled Cucumber & Granny Smith; and Quinoa Salad, dried Cranberries & Hazelnuts alongside heartier main courses such as Crispy Pork Belly, Salsa Verde & grilled Endive.
The downstairs restaurant and bar – one of very few West End venues to serve food until 2 a.m. – will feature a more luxurious menu with items ranging from Seafood Platters to Black Truffle Linguine. Signature dishes include a Whole Shoulder of Suckling Pig with Grilled Endive & Orange, designed to be shared at the table, and Black Cod Provençale. Light, fresh and seasonal, the menu includes a selection of grilled skewers and appetizing starters, such as Grilled Queen Scallops, Chorizo breadcrumbs and Broccoli & Artichoke Salad with Maple Dressing.
The cocktail list has been curated by bar manager Stuart Finlay, formerly of the iconic MGM Grand Las Vegas, and heading up the 100 Wardour St team as a whole is General Manager Marc Rust, who brings a wealth of knowledge and experience from previous roles in high profile restaurants as well as at Morgan hotels group.
Created by Russell Sage Studios, the Lounge’s interior has been designed for the venue to evolve through the day from an early morning breakfast hotspot right through to a late evening chill out lounge. A sophisticated yet relaxed feel is created through eclectic, colourful furniture and a ‘playroom’ with a pool table, games and a vintage jukebox. Downstairs the Wardour Club has a glamorous interior with a focus on the central stage with the space designed for customers to eat, drink and dance into the early hours. The restaurant will have a capacity of 425 covers for dining and up to 870 for events, making 100 Wardour St one of the largest restaurant venues in London.
Des Gunewardena, Chairman and CEO at D&D London, said:”100 Wardour St has a great history and we think that its new incarnation will keep the venue firmly at the centre of what is happening in Soho. All day dining in clubby, informal environments is increasingly what Londoners are looking for and of course music will continue to be a big part of the place. This is one of London’s truly iconic restaurant sites and we are very pleased to be investing in the next chapter of its story.”
