Quo Vadis is an establishment that needs no introduction. The restaurant and private members club has a history that’s synonymous with Soho, and its evolution under Harts Group, with chef Jeremy Lee leading the kitchen, has seen it become one of London’s most iconic institutions.
When its Harts sibling Barrafina arrived next door in 2016, the ground floor dining room at Quo Vadis was halved in size (though its private rooms, members club and restaurant upstairs remained intact). This year, the Great Dame of Dean St closed for a renovation that will see a return to a grander and more spacious public restaurant, with increased capacity and a great many details remaining immaculate.
On February 11th ahead of its official reopening to the public, Quo Vadis will open this newly expanded and reimagined ground floor dining room in an exclusive preview for Resy users, with a feast that features a harmonious edit of brand-new dishes and time-honoured favourites – full menu below! – from Jeremy Lee and his team, including oyster and salsify velouté, ‘les QV profiteroles au chocolat’, and smoked eel toasts all around.
Reservations are live now, costing £80 for three courses plus snacks, including a glass of of René Beaudouin Blanc de Blancs champagne, a goodie bag for each guest including a signed copy of Lee’s hit cookbook, Cooking: Simply and Well, For One or Many, with the chef personally greeting guests during service. Peruse the menu below, and to secure your spot, book here.
QUO VADIS, REIMAGINED
A glass of René Beaudouin Blanc de Blancs nv champagne
Bite — for all
Smoked Eel Toast
Starter — One to be chosen on the day
Peppered venison with pickled prunes
Fennel, cime di rapa, puntarella & ricotta salad
Oyster & salsify velouté
Main – One to be chosen on the day
Baked guineafowl with bitter leaves
Hake, clams, mussels, sea vegetables & herbs
Polenta, bitter leaves, roasted vegetables & almond pesto
Potato, celeriac, and chard gratin £6
Seasonal greens £6
Dessert — One to be chosen on the day
‘Les QV profiteroles au chocolate’
Rhubarb, blood orange & pistachio meringues
Hazelnut, prune, and caramelised apple tart & co.
Take-home gifts for each guest, each including a copy of Cooking: Simply and Well, for One or Many by Jeremy Lee