Owner's description
M Victoria Street is a multifaceted award winning venue, very much leading the trend of new high quality restaurants opening in Victoria.
Shortlisted as Best New Restaurant 2016 in the Restaurant Magazine Awards, M houses a world class M Grill dining room, a 100% gluten-free M Raw restaurant, public and private members bars, private dining, event spaces and a wine tasting room, all of which one enters via M Wine Store.
Chef Michael Reid, who is a regular face on British TV screens, trained at both Le Gavroche and Restaurant Gordon Ramsay returned from Melbourne to the London restaurant scene to open M Victoria St. Michael worked closely with celebrity chef Shannon Bennet in his award winning Vue de Monde restaurant and in opening Jardin Tan. All at the same time as working with some of Australia’s finest chefs, including George Calombaris and Peter Gilmore. He also cooked alongside Heston Blumenthal at The Skinny Duck, Melbourne.
Restaurant details
M Restaurant Victoria Street, Zig Zag Building Restaurant Diner Reviews
"Fun place that is very glamorous, best of all they’re super dog friendly. The set menu is great value."
Harden's survey result
Summary
With their “clubby”, “dark” decor, Martin Williams’s Vegas-esque steakhouses can “feel like they’re trying too hard to be cool”. For more reporters, though, they are “an expensive but guilty pleasure” with “perfectly executed steak”. Change may be afoot, because, as of September 2018, Williams is no-longer the ‘ex-Gaucho CEO’, but has returned back to that post to turn around the chain he headed for many years. Where this will leave this project remains to be seen. Top Tip: “excellent deal with free-flowing Prosecco”.
Summary
“When you want to impress your companions” many reporters do recommend these “swanky and shiny”, Vegas-style operations in the City and Victoria (and very recently opened in Twickenham, too), applauding the “superb” steaks, and “innovative and original wine list”. To their critics however, it’s “massively a case of style over substance”, with “food that’s designed to sound fancy and exotic” but which seems “mediocre at the inflated prices”: “I went on a deal, which brought the cost for the albeit good meal down from outrageous to merely expensive”.
Summary
“The main restaurant booths are perfect for business”, as are the steak and luxurious seafood (sushi, ceviche, etc) selections, and swish bars at these big and brassy entertaining complexes in the City and Victoria. These “hangar-like” spaces can seem soulless however, and “lord above the prices”, which leave any mishaps on the cooking front hard to forgive.
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Opening hours
Last orders: midnight​, Sun 4 pm
