Recently shortlisted for ‘Best New Opening 2016’ in the upcoming ‘Restaurant Magazine’s R200 Awards’, celeb hotspot M Victoria is justly renowned for its world class beef. It looks as if its M GRILL restaurant will have a bit of competition however as the venue unveils its new look RAW restaurant under the same roof.
This unique concept opening in October 2016 will be the first 100% gluten-free restaurant in London to serve ‘Michelin quality food’. In addition it will feature the most sustainable and ethical fish in the capital.
M RAW’s menu will offer signature tartars, tempura, hot earth bowls and bento boxes. But the star of the show will undoubtedly be its sashimi collection made using cobia.
Hailed “the Wagyu of the sea” that will revolutionise the world of fine dining, M is among the first restaurants in the UK to feature the fish on its menus.
In addition, thanks to a collaboration with Australian based ethical seafood pioneer Mark W Eather, M RAW is the only restaurant in London to offer sashimi from king fish, octopus and sea bass caught with the Ike Jime fishing method, acknowledged as by far the most ethical and sustainable way to fish.
Says owner Martin Williams, “More restaurants than ever before are offering gluten-free dishes on their menus. But few are offering a total menu. Not only does RAW do just that but offers dishes that are of the finest quality. Our executive chef Michael Reid has done an incredible job of creating dishes full of delicious and vibrant flavours and textures. So, whether you have a dietary restriction like Celiac Disease or you choose not to eat gluten, M RAW is your destination of choice.”
Louise Walker is AGLAIA’s Editor in charge of all content creation and management. She splits her time between London and Miami, and can always be found at a swanky hotel bar sipping on a Negroni. Contact her for any questions or if you would like to become an AGLAIA Contributor: hello@aglaiamagazine.com
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