Quo Vadis - Eel Sandwich

QUO VADIS

26 -29 Dean Street
London, W1D 3LL
02074379585
info@quovadissoho.co.uk

Private Dining
On the new QV pudding menu, we’re making the most of @fernverrow blackcurrants by pairing with ricotta and olive oil and draping lavishly over an almond, lemon and polenta cake. All served on a tranquil pool of custard.
Excitement mounts as we look ahead to our special guest on May 22nd, @cookinboots. Born in Kenya, to Indian parents, Ravinder has found inspiration in her mixed heritage and the UK’s diverse immigrant culture, creating a unique culinary style filled with innovative and often daring combinations. 

For her dinner at QV, Ravinder will serve a bountiful array of dishes from her latest cookbook, Comfort & Joy. The sweet-toothed among you should eagerly await the finale of the evening, a mighty milk cake soaked overnight in a rich falooda milkshake and topped with an abundance of strawberries, basil seeds, creams and pistachios. 

Tickets are £65, including a bite, three courses served feasting-style and a welcome drink. Link to purchase tickets on our stories!
We are devoted to rabbit, and our latest flame is a beautiful braise with anchovy, wine, herbs lemon and many vegetables, topped with walnut, parsley and crisp sage.
We expect that Jeremy’s take on a fritto misto, a great assemblage of naughty fried seafood and leafy goodness, might just stop some shows.
A quick note to assure you that all will be business as usual in the QV restaurants and Club over the bank holiday, should you wish to join us for a celebratory meal or toast.
We had doozy of a tasting for our April menu, and all the naughty deliciousness to come. Here we have a sneak peak of a pickled mackerel, beetroot, rhubarb and horseradish number, presented beautifully by our @jeremyleeqv.
We thought it was about time to consult our superb sommelier Marijana, quizzing her about what wine on our list she would recommend as a companion to the smoked eel sandwich.
 
Her selection was this, the rather beautiful Nonnengarten Riesling by pioneering winemaker of Mosel, Clemens Busch. The smoky, flinty notes in the wine complement the eel and cut nicely through the richness of generously buttered Poilâne. Grown in vineyards surrounded by pear orchards, poached pear aromas shine through in the wine, which develops and evolves with each sip you take.
 
We highly recommend you come by and try a glass over an extended lunch or dinner, and look forward to introducing you to more of Marijana’s recommendations and insights.
A favourite spot for whiling away the hours in the QV Club, with a flat or crisp white in hand.
Isn’t she lovely?

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Table illustration.Table illustration.