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Tables in Quaglino's roomy mezzanine bar afford a grandstand view of the action below, so join the fun as this splashy 1929 brasserie revives its past as a cocktail lounge-cum-club. With a 3am weekend licence and no cover charge, the recently refurbished Mayfair icon is a less frenetic, but equally sophisticated alternative to the West End's brassier boîtes. Listen to big-band sounds while sipping period mixes such as Corpse Reviver and South Side or jazz it up with modern ideas including Q Cumber (a twisted Hanky Panky), super-deluxe Daiquiris and Old Fashioneds at super-deluxe prices. Reasonably priced bar food includes oysters, venison tartare, truffled cream cheese croques and mini chicken Kievs. 'Prohibition' afternoon teas are also spiffing fun and – with a cocktail thrown in – they're something of a bargain hereabouts.
Enjoy 2 courses for £25 or 3 courses for £29 & add bottomless bubbles for £15 per person for the duration of your meal. Our Q Brunch is completed by a live DJ in the heart of St. James's!
Available: 13 February 2016
Max: 10 people
Expires: 29 October 2016
Maximum of 12 diners. Includes VAT. Excludes 12.5% Service Charge. Saturday 11.30 - 14:30
Please note that the bottomless bubbles is available only after you have placed the food order and not served at the bar .
Every Monday we offer you a selection of fine, premium wines at retail price when dining off our a la carte menu.
Available: 20 June 2016
Max: 6 people
Expires: 26 September 2016
Mondays only. Maximum of 6 diners. Must be dining from our a la carte menu. Includes VAT, excludes service.
Enjoy a main course with a glass of wine, red or white, for £15 per person at London's iconic venue, Quaglino's!
Available: 18 July 2016
Expires: 31 August 2016
Maximum of 8 diners. Includes VAT. Excludes 12.5% Service Charge. Available Monday to Friday, between 12pm and 2:45pm. Menu subject to seasonal changes.
Enjoy 2 courses for £23 or 3 courses for £27 & add bottomless bubbles for £15 per person for the duration of your meal.
Available: 07 August 2016
Max: 12 people
Expires: 28 August 2016
Maximum of 12 diners. Includes VAT. Excludes 12.5% Service Charge. Sundays 11.30 - 14:30
.Please note that the bottomless bubbles is available only after you have placed the food order and not served at the bar .
Enjoy 2 courses for £27 or 3 courses for £31 & add bottomless bubbles for £15 per person for the duration of your meal.
Available: 19 June 2016
Expires: 31 July 2016
The starter I chose 63° Marans hen egg, peas, pancetta, baby onions & golden chanterelles was delicious. The egg was amazing, being slow cooked, the egg yolk was very runny, at the same time the egg whites was set. It looked so fragile and pretty, I had to poke the egg yolk with my eyes closed. The pancetta was salty, however the egg neutralise the saltiness making the whole dish harmonic. Simply divine
More from Fatty Mountain »
Brunch is a real indulgence and a true showstopper by definition and when you go to one of London's best restaurants, well you know you're in for a treat.Q brunch at Quaglino's is now firmly atop my list of London's best brunches, so make sure you've got something to eat 'cause you're about to get very hungry and let's dig in!...
More from The Lifestyle Diaries »
Mickael Weiss' food style is contemporary European cuisine with an emphasis on seasonal produce. Born in Anjou, France, he started his career with an apprenticeship in a small country hotel in France. After a couple of years in London, he returned to France to spend two years as Chef de Partie in Relais Chateaux, including the Fitzroy and Val Thoreins. He then worked in various celebrated restaurants around Britain, including as Sous Chef at the Intercontinental Hotel London, then progressing to work as Head Chef at Kartouche and then Chapter One.
Before joining Quaglino’s Mickael spent almost 14 years as Head Chef at sister restaurant Coq d’Argent, and prior to that he enjoyed a successful and well-reviewed year as executive head chef at the Bleeding Heart Restaurant in the City. Mickael is a member of the Association Culinaire Francaise and was nominated for the Craft Guild of Chefs Awards 2008 in the Restaurant Chef category. He won Chef of the Year 2009 in the Craft Guild of Chefs, Skills for Chefs Competition 2009
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