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Sampling The New Menu At 100 Wardour St


Sampling The New Menu At 100 Wardour St

WHAT? Located on one of Soho’s most bustling streets, the aptly named ‘100 Wardour St’ is the venue for executive chef Kim Woodward, who cut her teeth with Gordon Ramsay, before making a name for herself as the first ever female head chef to take the helm of the Savoy Grill.

Launching a new, locally-sourced, seasonal menu inspired by “innovative dishes as well as a range of vegan and vegetarian options,” the food was fresh, delicious and the atmosphere buzzing – making it the perfect spot for an after-work catch-up with friends.

I was also surprised by the sheer size of the multi-floor venue, which is deceptive from the outside. We were seated on the ground floor, near a glittering chandelier and sweeping circular bar, which was being propped up by after-work drinkers sampling the famous cocktail menu.

WHAT SHOULD I ORDER? Try the new ‘confit duck terrine, spiced cherries, onion jam, brioche’ with a punchy ‘kingfish ceviche, grapefruit, radish & citrus dressing’ for starters. For mains, the new ‘Cornish crab tagliolini pasta, red chilli, garlic & lime’ is light and zesty. I went for the ‘Berkshire glazed pork cheeks, sage & kale pesto, salsify crisps’, which was melt-in-the-mouth tasty. For dessert, the ‘warm chocolate lava cake, roasted banana ice cream’ and updated ‘vanilla creme brulee, pistachio biscotti,’ are worth trying.

VEGAN OR VEGGIE? Try the ‘celery, spinach & mint soup’ to start, a ‘cauliflower steak, pickled walnuts with truffle crumble’ and ‘grilled hispi cabbage, stilton polenta, tomato relish, pine nuts’ for mains. Finally, the ‘vegan chocolate brownie and coconut sorbet’ for dessert.

ANYTHING ELSE? In addition to the new menu, 100 Wardour St has launched a new ‘Waste Not, Want More’ campaign featuring an up cycled dish in its new Lounge & Bar menu – made from roasted cod loin, banana, chickpea & bean curry, made with banana skins to add extra flavour.

Kim said: “There are many ways to reduce food waste in the kitchen and it’s becoming more and more important everyday to be conscious of how easy it is to be wasteful. For example, using over ripened bananas in the curry sauce adds bags of flavour.”


Emily Seares is an award-winning magazine editor and journalist and the founding editor of FashionBite. She was featured in VOGUE's Digital Powerlist Top 100 and is a quoted style expert for most national newspapers and magazines.

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