100 Wardour Street - Soho, London

One of the great things about a neighbourhood like Soho is that it's constantly on the move. It can be hard to keep track of what's what, where to go and so forth, and every address seems to be changing with the times. One such site is 100 Wardour Street. One of its earlier incarnations was a venue named Marquee Club, which played host to a raft of modest names including The Rolling Stones, Cream, The Who, Led Zeppelin, The Sex Pistols, Fleetwood Mac, Jimmy Hendrix and David Bowie. Eventually it was reinvented as Floridita - a Cuban club which was one of the hottest destinations during the 90s and naughts. D&D has now transformed it into and all-day restaurant, bar and club which boasts an eclectic programme of live performances.

The space is sprawling and spectacular. Upon entering you'll be whisked to the coat check and receptionist, who will steer you either towards the bar and lounge area upstairs or the club downstairs. It's generally a dark and sultry affair with oxblood leather banquettes abounding, batik rugs, leather armchairs and black reclaimed wood. Oh, and there's quite a large stage. During our visit a striking chanteuse had occupied it with her keyboard player and was belting out jazz standards to the applause of the audience. We ordered a bottle of red and our plates and let the evening unfold.

The tuna carpaccio comes highly recommended and was one of the standout dishes of the evening. Thickly sliced, it came fashionably layered atop a bed of sweet and sour cabbage and dressed with an astringent sesame vinaigrette which really teased out its piscine flavour. For those who prefer more of a meaty introduction to the meal, the Catalan style beef tartar was confidently finished, studded with peppers, chives and capers and served with a grilled baguette.

If you're feeling hungry, we'd recommend splitting the chateaubriand, served with chips and a confit garlic that melds sinuously into the ruby red meat. However, there are some other beautiful options, such as the roasted duck breast served with braised escarole, piquillo peppers and olives or the excellent Cornish cod with braised beetroot lentils, cauliflower and Poularde clams. Two of the desserts were exceptional - the salt caramel parfait with chocolate ganache and peanut ice cream made our head spin, but traditionalists will be pleased with the chocolate fondant served with caramelised pecans and iced milk.

100 Wardour is a sprawling, ambitious space which is well-suited for both corporate events and intimate gatherings, with a bevy of private rooms and a wide array of options.