Award-winning steak restaurant, M Victoria has just launched a brand new Taste of Korea pop-up in the Raw bar.
It will be serving a delicious five-course menu focusing on the flavours and cooking techniques of Korea, paired with a kombucha based cocktail.
Fermented foods and good bacteria are bang on trend at the moment but M has gone to great lengths to ensure that their menu is as tasty and flavoursome as it is healthy.
Following on from the success of the one-night pop up in October, M Victoria has turned their Raw space into a Taste of Korea: Korean & Kombucha Bar throughout November, December and January in association with Wild Fizz Kombucha.
Guests receive a kombucha cocktail and five-course Korean inspired menu, as well as a bottle of Wild Fizz Kombucha to take home.
The night begins with a cocktail on arrival, combining delicious flavoured kombuchas with different spirits and flavourings.
There’s the Bucha Collins – Earl Grey lavender tea infused Tanqueray gin with lemon juice & Lavender Fields Kombucha or Negrucha; Tanqueray 10 gin, dry white vermouth, Campari, Lavender Fields Kombucha and a slice of grapefruit. Finally, there is the Kombucha Gimlet, a combination of Jasmin pear tea infused Ketel 1 vodka, Jasmine Dreams Kombucha and jasmine pearls.
To eat, chef Mike Reid’s menu begins with crispy Kimchi Pancakes, followed by Yook Hwei – a Korean steak tartare, egg yolk, soy and Korean pear. Next up is Mandu, Korean dumplings with fermented chilli and spring onions and Barbecued Beef Bulgogi.
Ending off on a sweet note is White Chocolate Ice Cream with black sesame, yuzu and matcha.
