Log in to My Time Out for your personalised guide to what's on in London. It's fast, easy and FREE!
Follow Quo Vadis to receive updates on special offers here.
What is 'following'?Time Out's guide to the best events, films, gigs and festivals happening in London in 2012.
Find gyms in north, south, east, west and central london with this definitive guide to London gyms.
Read which songs about London made Time Out's definitive list.
Quo Vadis - © Michelle Grant
A stalwart of the Soho scene (with a long history as an Italian restaurant), Quo Vadis is now a showcase for high-class contemporary British cooking and restauration. Stained-glass windows cast a pretty light into the train carriage-like row of rooms, divided by partitions and vast vases.
In December 2011 Quo Vadis underwent a refurb and has a new chef, Jeremy Lee (formerly of the Blueprint Cafe). Our new review will follow shortly.
Sorry, booking is not available at the moment.
Follow Quo Vadis to receive updates on special offers here.
What is 'following'?Transport Leicester Square, Piccadilly Circus or Tottenham Court Road tube
020 7437 9585
Open noon-2.30pm, 5.30-10.30pm Mon-Sat.
Main courses £17-£24. Set meal (noon-2.30pm, 5.30-6.30pm Mon-Sat) £17.50 2 courses, £20 3 courses.
Credit cards AmEx, MC, V
Facilities
Tables outdoors ( 6, terrace ), Babies and children admitted, Booking advisable, Separate rooms for parties ( seating 12 and 24 )I visited not long after the start of the Jeremy Lee reign - lovely ambiance and gracious service. We were by far the youngest and scruffiest clientele, our fellow diners (almost without exception) being suited and booted types. Great place to people watch! We spotted Greg Davies, Ralph Fiennes and Suggs.
Dinner came in at approximately £50 per head including drinks and service, but the main menu and bar menu are backed up by a very affordable 'theatre set' at £17.50 for two courses and £20 for three.
The food was very good but was a little let-down by an Oyster which had become tangled up with bits of Oyster shell and over-liberal use of coarse salt; there's over-seasoned, then there's nearly inedible. Some of the vegetables with our squid starter were very near the latter. The potted beef, however, was perfectly balanced and the tranche of Brill only just opaque, as it should be.
Free tickets, exclusive offers and the best of London - from the Time Out team
© 2012 Time Out Group Ltd and Time Out Digital Ltd. All rights reserved. All material on this site is © Time Out
Share your thoughts