The 70-cover restaurant, which claims to take diners “on a journey to the Scottish Highlands”, will serve seasonal game dishes including their award-winning Veni-Moo. Voted London’s Best Burger 2015, the Veni-Moo is a mixture of beef patty and venison patty, bernaise sausce, cheese, caramelised onions in a brioche bun.
Also on the menu will be Venison Tartar, cured Smoked Scallops, Venison Steak, Venison Burgers with Duck Fat Chips and Whisky Tipsy or Horseradish Toffee for dessert, as well as two tasting menus.
Design features at the restaurant will have a rural theme with hardwood floors, stag heads on the walls, and a ‘wall of meat’ where a selection of meats will cure and hang.
Andy Waugh, founder of the Wild Game Company, said: “We’re delighted to be bringing the North of Scotland to Central London with the launch of Mac & Wild restaurant. Our produce is not just wild or from ‘somewhere’ up North, we can tell you exactly who shot it and where from The Highlands, and we look forward to sharing it with you soon.”