Martin Williams | M Restaurants

Martin Williams' M Restaurants, on Threadneedle Street, has created an exclusive menu to celebrate the game season. Created by head chef Jarad McCarrol, who joined the restaurant from Chiltern Firehouse, the Glorious 12th menu has been inspired by Man vs Food, and will offer three courses for those wanting to try something a little bit different.

The restaurant, which is split into two smaller restaurants, M-Grill and M-Raw, encompassing a bar and ‘den’ where customers can play PlayStation or table football, is known for selling London’s most expensive steak, the £149 kobe beef cut. M is hoping to wet diner’s appetites with these unusual ingredients. Exotic meats such as kangaroo, snake, crocodile are the star meats on the menu, giving an alternative to UK game. The menu has been approached with some caution, but the chef has assured diners that once they try the meat, which only contains two percent fat, they will enjoy it. M restaurants often serves food from around the world, offering Australian waygu beef, Japanese kobe beef and Russian caviar on a regular basis. Owned by Martin Williams, who has previously worked as Managing Director of Gaucho Restaurants, opened his own niche restaurant last year. After the success of M Restaurants, Martin is hoping to open another venue before the end of the year in Victoria.

M restaurant has released the recipe for their kangaroo tartar which serves four:

Kangaroo Fillet, Diced 280g Pickled Beetroot, 20g Capers, Diced, 20g Cornichons, Diced, 20g Red Onion, 40g Button Mushroom, sliced, 180g Mushroom Ketchup, 80g Nasturtian Blue Leaves, 20 pieces Sous Vide Egg Sauce, 60g Pumpkin Bread, to serve Dice the kangaroo into a small dice using a sharp knife. Brunoise the capers, cornichons and red onion. Mix the ingredient together and then lay in bowl. Dehydrate the mushroom crisps and make your egg yolk sauce. Season the kangaroo to taste with Maldon salt and garnish with the rest of the ingredients. By Katie Pathiaki

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