How we serve Mirabeau at M Victoria Restaurant

Rosé is definitely the new kid on the block, even though it’s been around for over 2,000 years. Provence rosé, being crisp and dry in style is perfect in on-premise establishments, and the ability of Mirabeau Pure to pair with a wide variety of food is a big part of what makes it popular at M Victoria.

Our venue houses a Grill Dining Room and a Raw Bar, which is entered via a welcoming wine boutique store. We also have a fine private dining room and other event spaces, as well as both Public and Private Members Bars. With so much going on, we are a happening venue and our wine list is very crucial when it comes to creating the perfect experience for each of our guests.

M Grill specialises in the best steaks from across the world; we offer cuts from six selected countries in our stunning 120 cover, two-tiered oval dining room. Our butchers and chefs are on hand during every service to offer beef master classes, and with a menu this highly prized, it’s important the wine list makes its own mark.

RAW specialises in small plates of Sushi, Sashimi, Tartares, salads and Caviar, plus Hot Stones and Bao; these small plates are created for savouring and sharing the purity of the finest RAW ingredients. Once more, every sip counts when it comes to ensuring each individual guest has a fine time so it’s great that Pure Mirabeau works so well with our menu here.

Our Executive Chef Michael Reid, who trained at both Le Gavroche and Restaurant Gordon Ramsay, returned from Melbourne to join us in opening M Victoria St. In December 2014, Martin Williams opened M in Threadneedle Street, which was shortlisted ‘Best New Opening 2014’ in the BMW Square Meal Awards and Winner of both ‘Best New Restaurant’ & ‘Sommelier of the year’ in the Harpers Awards 2015.

Provence rosé sets the benchmark for dry rosé around the world, rather like Champagne does for sparkling wine. All Provence rosé is dry and pale and yet made from red grapes – and because they are dry and have a lovely refreshing acidity, they are great with or without food. That is why these dry rosés are proving so popular these days. Join us for a glass of Mirabeau and you’ll wonder how you ever enjoyed wine before Provence rosé.

Written by Zack Charilaou, Wine Director, M Restaurants

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