Miller And Carter Mailbox

Must be one of the best Miller and Carters I have been too! The welcome from the team, drinks before dinner and the dinner itself was amazing! Olivia was our lovely waitress and she really did look after us throughout. Service was nice and chilled, courteous and friendly. She even recommended dishes to try for our starters and steaks. We had the cauliflower wings and chipotle chicken to start, followed by two fillet steaks - it was all cooked to perfection!! Rene also came and checked on our table who was smiley and friendly. Thank you for an amazing evening and food, we will definitely be back at our new fave M&C 🙌🏻❤️

Lovely dining experience here on valentines evening with my partner. We booked two weeks in advance online and paid a deposit to guarantee a table. Although it was a busy evening, the service was on point. We had a friendly waiter and although we had a large order, it all came out within good time, fresh and tasty. The lobster tail was succulent and flavoursome. Our mains were steak and lamb dishes and they were cooked to perfection. Couldn't fault the food, atmosphere or service. Mailbox in general is a nice place to dine.

Food was delicious, absolutely cannot fault it, we shared the butcher’s block for two. Service was a little less attentive than we are used to but not overly fussed by this. The house red wine is not to my taste but had a free voucher so ordered it, I had a few sips then ordered a Malbec instead which was more full bodied. Overall, a great visit as food is the main reason we visited.

The service here has been absolutely impeccable thanks to Isabelle! She’s was on top of everything tonight and very quick to serve drinks, ask if we needed anything, and make sure our food was amazing! This has been an awesome date night, amazing cocktails. Food a bit overdone, but lovely nonetheless. 10/10 Overall Recommend

What’s your beef? No serious, what side or cut is your go to? We’ve always been led to believe that steakhouses do it differently and better. Excellent marketing or urban legend, who knows? In theory, I suspect that one can cook a decent steak at home using any number of techniques, be they air fryer, charcoal grill or sous vide. Results may vary and that too in restaurants. I once had a restaurant steak prepared using a josper grill that left me feeling underwhelmed. Not because it was bad, but rather because so much had been promised, but not delivered. Miller & Carter will not disappoint in that regard. The steaks are satisfactory in every respect and you can tell that a lot of effort has been put into considering the recommended end point. You can if you so choose wreck your chateaubriand by asking for it well done or chew the cud by having your rump rare. None of the staff will judge you for it. I will, but I don’t count. Where Miller & Carter comes out ahead of domestic steak is that each piece is done and done consistently. No fraction of a bit that transforms rare to medium. Trust me, it’s easy to do. Service is great. It’s apparent that they’ve been well trained; are prompt and take an interest in your needs. Are the steaks any better than Goucho Grill, Hawksmoor, etc.? Hard to say. The sizes are bigger and the flavour decent. None of that pub minute steak here. So it’s all the other bits that come into play, location, wine and dessert menu. All of which spell consistency. No surprises here, which is not a bad thing when forking out for a ‘simple’ meal. But if you want to hear something heretical, I put it to you that the epitome of ultimate steak being, is actually a cheesesteak sandwich! No not the loathsome ones hawked at the arches or the submarine chain, but the hole in the wall places where the beef is freshly sliced and seared. The cheese sauce used only related to the EU definition of a cheese on its mother’s cousin’s side twice removed. Try it and let me know how it compares to standard steak.

Overall a decent experience. I came with several colleagues and the service was excellent, the atmosphere was good (what you'd expect from a mid to higher end restaurant). For my starter, I had the halloumi fries which were light and enjoyable with the chimichurri mayo, portion size was decent too. 3/5 🌟 For my main, I had the prime seabass fillets. Now the portion size was gourmet (small but well presented), but the flavour wasn't. The sea bass lacked a sear and was barely seasoned along with the 'Mediterranean' vegetables and the pea puree which was a shame. The dauphinoise potato was nice but abysmal in portion, maybe a tablespoon at best. A subpar main that is not worth the cost in my opinion. 2/5 🌟 For my dessert, I had the sticky toffee pudding and wow. This was absolutely spectacular! Rich and decadent, moist and very flavourful. My only complain is there wasn't more but this was the only course I can say was truly gourmet/ high end. Best of the night by far. 5/5 🌟 All shown in pictures included