Formerly known as Floridita and Carom, the venue is split across two levels: 100 Wardour Lounge on the ground floor is an all-day restaurant and bar while downstairs contains the 100 Wardour Club. A restaurant, bar and music venue which will open in the evenings from 5pm until 3am, its eclectic music programme will feature live performances from both established and up-and-coming acts and special guest DJs.
BBC Radio 1 presenter, Nick Grimshaw will be one of the first major acts to perform in the 100 Wardour Club, hitting the DJ decks on Friday 5 February.
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.
The downstairs restaurant and bar – one of very few West End venues to serve food until 2a. –features 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.
Elsewhere the cocktail list has been curated by bar manager Stuart Finlay, formerly of the iconic MGM Grand Las Vegas while interiors are the brainchild of Russell Sage Studios. The Lounge has a sophisticated yet relaxed feel, created through eclectic, colourful furniture and a ‘playroom’ with a pool table – the Billiards Room. 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.
100 Wardour Steet can accommodate 425 people for dinner and up to 870 for events making it one of the largest restaurant venues in London.
