The Rene Decker designed venue has been inspired by the French Riviera and in particular vintage Riva Yachts, is encased in 360 degree floor to ceiling glass. The two storey 'M' space - on the first floors of the 60-storey building houses a destination bar, 180 cover dining room, two private dining rooms, wine tasting room, a ‘wagyu and wine café’ and private members lounge.
Executive Chef Michael Reid has designed a menu to transport you to the Mediterranean. The playful style of cooking using ice, smoke, wood and coal showcases the world’s finest beef and meat cuts - including Blackmore wagyu and the highest grade Kobe steaks sit alongside some new favorites including stuffed lamb rack, Iberico pork, salt baked bonito and dry aged king fish tail with crispy crackling. Whilst the ‘ice’ section of the menu offers the best of the sea with dishes such as Cobia tartare, octopus carpaccio and lobster, wasabi and avocado salad.
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