After the excess of the Christmas holidays, there is a general desire for lighter, fresher food. “I think everyone wants to eat a little lighter after the Christmas indulgence,” says Michael Reid, M Restaurant’s Culinary Director, who has created a new permanent meatless menu for diners at RAW, M Victoria Street.
Composed of small plates and bowls to make it both informal and “more affordable”, the new menu offers dishes such as Ikejime King Fish – with pineapple, fermented roots and a miso dressing – and OMG-Rains Bowl, combining barley, freekeh, quinoa, lentils and corn with cumin coconut yoghurt.
A creative approach to texture and flavour combination is a characteristic of Reid’s approach. One meatless dish he is particularly proud of is a carrot tartare – “this showcases my love of carrots, using ferments, and the most amazing vegan goat’s curd. It’s just divine.”