What are the opening hours?

Tuesday 5pm - 10pm Wednesday 12pm - 12:30pm 5pm - 10pm Thursday 12pm - 2:30pm 5pm - 10pm Friday 12pm - 2:30pm 5pm - 12am Saturday 5pm - 12am

Meatmaiden

Underground steakhouse and cocktail bar where the classics are reimagined and twisted. Meatmaiden is a Melbourne CBD basement restaurant & bar.
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We source the best local produce for our custom-built grill and wood-fired smoker. Prime meats, dry-aged steaks and illustrious wines served up with zero pretensions. We specialise in BBQ, Grill, Craft Beer & Cocktails. Our menu includes our signature 20-hour smoked Rangers Valley Black Market 5+ Score brisket, dry-aged steaks, grass-fed O'Connor rib eye, Kobe beef, Robbins Island Wagyu and a $50p

p two-course lunch with a drink providing a taste from our smoker and grill. There's also plenty of good drinks, pre-dinner or post-dinner, in our two bars with six taps of craft beer, eclectic cocktails and a sharp, locally-focused wine list. Perfect for business lunches, client lunches, functions, catching up with friends, family, an intimate dinner or group dinner or just late night drinks and bar snacks. We are open for dinner, Tuesday to Saturday and lunch Thursday + Friday Located in the the historic Georges Building on Little Collins Street, we service the greater Melbourne city area including North Melbourne, Fitzroy, Carlton, Collingwood, Cremorne, Richmond, South Melbourne and West Melbourne.

23/06/2026

Very much on top

Their 800G Rib Eye is an unshakeable force on our main menu and we’ve been honoured to list O’Connor since day one. The consistency and marbling on their grass-fed Angus x Hereford beef is just incredible. Gippsland produce at its finest, aged for 30+ days in house.

22/06/2026

Our Lobster Mac. The most luxurious and decadent thing since a Joan Collins fur coat.

And just in case there isn’t enough sauce in your life, our lobster bisque sits on the side ready for pouring over the top / some added richness. Heady stuff.

19/06/2026

Head Chef Dylan bringing even more ritz to our new super booth before firing up another Friday night.

It’s a pleasure to be reunited with .dwalms and have him leading the Meatmaiden kitchen alongside our meat director, a fellow returnee and his and our friend and mentor.

Dylan started his career with us way back when lockdowns were a thing. After an incredible, rapid ascent, in which his skill and appetite to absorb all things steak shone through, Dylan decided to spread his wings and hone his craft further at a well-known wood-fired venue not too far up the road. But like all the best love stories, years later we’ve now ended up together again. And we’re delighted to have him back.

Favourite food: Lasagna (despite the steak thing). Favourite music: Techno and not-sh*t 90s rap

We’ll leave you to get acquainted further.

18/06/2026

Dairy Cow Rib Eye from

Beef so good, we bought the cow. And now after 40 days of dry ageing the primals in our meat cabinet, these 600g rib eyes are ready for the board.

This is family, history and tradition writ large in a steak. Carefully-selected Fleckvieh dairy cattle aged 5-10 years old are retired to pasture by husband and wife producers Josh and Jyoti at their regenerative farm down in South Gippsland - the same land first farmed by Jyoti’s great-grandparents back in 1882.

Full-flavoured and textured beef with some incredible yellow fat and marbling. And quite the story.

16/06/2026

Whether it’s a dairy cow striploin, a retired Wagyu breeding cattle T-bone or a beautiful tallow-wrapped rib eye, we’re continually expanding our line up of steaks and special cuts to showcase the dedicated and diverse beef producers that surround and support us.

We’re proud to represent so many different local heroes as our recognised meat program goes from strength to strength under the guidance of our exec chef

13/06/2026

Big Saturday night requires a big wine.

And here it is. The holy grail. This special magnum from our friends was built in 2006 to commemorate 25 years of winemaking. One of less than 500 bottles made, it blends the best fruit of Georgia’s Paddock and Emily’s Paddock together.

Rich, savoury, serious Shiraz and a tiny bit of Cabernet Franc for levity and brightness. Vibrant magenta colour with a rich dark berry nose. Fabulous hit of fresh red fruits, a spicy luscious mouth feel and great more-ish length. And the ultimate pairing for a dry-aged steak.

08/06/2026

Legacy Full-Blood Wagyu T-Bone 7+

Up on the specials board this week and cut to order into 500g steaks. Retired female Wagyu breeding cattle from the Limestone Coast, grass-fed all their lives.

Wonderful to consider, wonderful to eat.

07/06/2026

Just when we thought life couldn’t get any peachier after the arrival of our new dry-ageing cabinet … along comes the 2026 plaque to complete the picture.

We’ve said it once and we’ll say it again. This is the list that really matters. That recognises true dedication to the cause. No smoke and mirrors. As we continue our quest to bring you one of the strongest and most detailed and varied line-up of cuts and producers in the country, it’s incredibly humbling for our team to be acknowledged for a second year in a row ❤️

03/06/2026

Building a bridge between that Syd v Melb rivalry … as well as delivering some damn fine grass-fed beef

Bone-in Porterhouse 4MBS. A staple on the Meatmaiden menu. Retired dairy cattle, 60+ months on pasture in NSW, aged in house by us. Proper stuff.

27/05/2026

Our Lobster Mac

It’s been a side, a main, now it sits proudly alongside the steaks as a must-have accessory to an incredible cut. Or add it your Maiden’s Mood as an upgrade. Whichever way you like it, pour the bisque over the top like there’s no tomorrow. Epic stuff.

Address

Basement/195 Little Collins Street
Melbourne, VIC
3000

Opening Hours

Tuesday	5pm - 10pm
Wednesday	12pm - 12:30pm
	5pm - 10pm
Thursday	12pm - 2:30pm
	5pm - 10pm
Friday	12pm - 2:30pm
	5pm - 12am
Saturday	5pm - 12am

Website

http://www.meatmaiden.com.au/

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