M Bar at M Victoria

Hannah A.

About this space

Our destination bar can accommodate parties from 20-150 guests and is situated in the basement of the venue, with views of the M RAW restaurant. Complete with DJ Booth, live artists and DJs can entertain guests, creating a high octane vibe. The Eclectic cocktail menu which specializes in Martinis was designed by Lance Perkins, Bars and Beverage Director of the multi award winning Edition Hotel.

The Bar food Menu takes light bites from RAW alongside an informal Burgers and Bau offering, informal street food, made modern yet remaining casual.

Prices

Monday

7:00 – 21:00

from £500 min. spend

Per session

7:00 – 21:00

from £500

Note: Alcohol licence until 01:00. All prices include VAT.

Pricing details Catering

Send me a message through Tagvenue for a bespoke quote that's right for your event.
Mentioning your budget will help me propose the best option for your needs.

SAMPLE SIGNATURE MENU - £65.00 per person
A delicious selection of our signature dishes to give a real flavour of the ‘M’ experience

STARTERS

YELLOW FIN TUNA - Yuzu and Verjuice Dressing, Spring Onion, Chilli
BUTTERMILK FRIED CHICKEN - M Smoked Firecracker Sauce, Pickle
SALMON PASTRAMI ON ICE – Coriander, Parsley, Shallots, Bay Leaf, Peppercorns

MAINS - Served with a selection of sides and sauces

ARGENTINA LAS PAMPAS - Dry Aged Ribeye 300g
SPICED SPATCHCOCK CHICKEN - Mojo Rojo, Pickled Kumquat, Tomato, Rocket
GRILLED MUSSEL AND PRAWN LINGUINE - White Wine, Tomato, Chive Oil

DESSERTSYUZU & MISO TART - Smoked Sesame Seed Ice Cream
SNICKERS - Chocolate, Milk, Biscuit, Nougat, Dulce Ice Cream
STRAWBERRY AND APPLE CRUMBLE - Custard Ice Cream

SAMPLE ICONS MENU - The chef’s selection of iconic flavours from the grill - £75.00 per person

STARTERS

WAGYU TARTARE – Apple, Horseradish, Foie Gras
NATIVE SCALLOP ON ICE - Fig Leaf Oil, Pickled Cucumber, Cherry Blossom Vinegar, Salmon Mousse, Grapes
CHALK FARM TROUT SASHIMI - Smoked Soy Sauce, Apricot Vinegar, Ponzu, Crispy Caper, Wakame, Tapioca Cracker

MAINS - All served with a selection of sides and sauces
BLACKMORE WAGYU - Inside Skirt 250g
GRILLED HALIBUT - Red Pepper Purée, Tomato Powder, Sautéed Baby Turnip, Smoked Turbot Sauce, Chive Oil
USDA PRIME (£10 supplement) - Wet Aged Fillet 250g

DESSERTS
YUZU & MISO TART - Smoked Sesame Seed Ice Cream
SNICKERS – Chocolate - Milk Biscuit – Nougat Dulce Ice Cream
STRAWBERRY AND APPLE CRUMBLE - Custard Ice Cream

All prices include VAT. A discretionary 12.5% service charge will be added to the bill. We cannot guarantee the absence of traces of nuts or other allergens. Please advise a member of staff if you have any particular dietary requirements

Tuesday

7:00 – 21:00

from £500 min. spend

Per session

7:00 – 21:00

from £500

Note: Alcohol licence until 01:00. All prices include VAT.

Pricing details Catering

Send me a message through Tagvenue for a bespoke quote that's right for your event.
Mentioning your budget will help me propose the best option for your needs.

Wednesday

7:00 – 21:00

from £500 min. spend

Per session

7:00 – 21:00

from £500

Note: Alcohol licence until 01:00. All prices include VAT.

Pricing details Catering

Send me a message through Tagvenue for a bespoke quote that's right for your event.
Mentioning your budget will help me propose the best option for your needs.

Thursday

7:00 – 21:00

from £500 min. spend

Per session

7:00 – 21:00

from £500

Note: Alcohol licence until 01:00. All prices include VAT.

Pricing details Catering

Send me a message through Tagvenue for a bespoke quote that's right for your event.
Mentioning your budget will help me propose the best option for your needs.

Friday

7:00 – 21:00

from £500 min. spend

Per session

7:00 – 21:00

from £500

Note: Alcohol licence until 01:00. All prices include VAT.

Pricing details Catering

Send me a message through Tagvenue for a bespoke quote that's right for your event.
Mentioning your budget will help me propose the best option for your needs.

Saturday

7:00 – 21:00

from £500 min. spend

Per session

7:00 – 21:00

from £500

Note: Alcohol licence until 01:00. All prices include VAT.

Pricing details Catering

Send me a message through Tagvenue for a bespoke quote that's right for your event.
Mentioning your budget will help me propose the best option for your needs.

Note: Alcohol licence until 01:00. All prices include VAT.

Pricing details Catering

Send me a message through Tagvenue for a bespoke quote that's right for your event.
Mentioning your budget will help me propose the best option for your needs.

Capacity

Standing

up to 150

Cabaret

up to 150

Cancellation policy

Flexible

Guests may cancel their Booking until 7 days before the event start time and will receive a full refund (including all Fees) of their Booking Price.

Guests may cancel their Booking between 7 days and 24 hours before the event start time and receive a 50% refund (excluding Fees) of their Booking Price.

Cancellations submitted less than 24 hours before the event start time are not refundable.

Guest may move the event date of a confirmed booking to another date within 12 months from the original date, at no cost.

Catering and drinks

Facilities

Air conditioning

Parking available

Music & sound equipment

Accessibility

Allowed events

About M Victoria

January 2016 heralded the opening of M Victoria Street; a multifaceted venue housing a Grill Dining Room, Raw Bar, both Public and Private Members Bars, private dining and event spaces, wine tasting room, all of which one enters via a wine store.

In its first year M Victoria St has been shortlisted to win Best Restaurant Menu in the ‘London Restaurant Festival Awards’ and as Best New Opening and Best Designed Restaurant in the ‘Restaurant Magazine R200 Awards’

Executive Chef Michael Reid returned from Melbourne to the London Restaurant Scene to open M (Reid trained at both Le Gavroche and Restaurant Gordon Ramsay under the tutelage of celebrated chefs Michel Roux Jr, Simone Zanoni and Mr Ramsay himself). Whilst in Melbourne Michael worked closely with celebrity chef Shannon Bennet in his award winning Vue de Monde restaurant and with some of Australia’s finest chefs, including George Calombaris and Peter Gilmore.