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

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Underground steakhouse and cocktail bar where the classics are reimagined and twisted. Meatmaiden is a Melbourne CBD basement restaurant & bar.
(948)

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 $50pp 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.

10/11/2026

Welcome to Meat Cult. Our exclusive underground dining experience.

This $280pp seven-course menu for groups of 8-14 is built around limited-release cuts that have been primed in our dry-ageing cabinet, w**es that go wonderfully well with them and producers that we absolutely love.

First up, we’ll have higher ground specialists Stone Axe Wagyu and Syrahmi joining the cult.

Expect seven courses inspired by the best beef in the moment, incredible matched w**es and plenty of stories about the people behind the produce.

Full Meat Cult menu in bio.

Whether you’re bringing the team together for an end-of-year celebration, gathering your favourite people or looking for something a little different to close out the year, Meat Cult is an experience worth getting around the table for.

09/11/2026

It’s never as simple as grain-fed (top half) v grass-fed (bottom half). Environment, breed and breeding, age, male or female, producer decisions and techniques all play their own huge parts in the experience.

The diversity of our line-up of steaks and special cuts is striking. Sometimes even colourful. Always unique.

And it all makes for a more interesting world.

07/11/2026

So much French six appeal >> welcome to the Coravin line-up M E A T M A I D E N, Pascal Pernot.

This 4th generation w**emaker farms around 7 hectares of vines near Brochon in Burgundy’s Côte d’Or Domaine Pernot Père et Fils And these 2024s (4 of which are new!) absolutely sing with a purity and precision that’s hard to find.

Lucky for you, we’ve got all of them on pour, ce soir.

Alexandre Rougeot Paolo Elisei

06/11/2026

World’s 101 Best Steak Restaurants: The Bloody Beautiful Book.

We may not have got the front cover ( hail to the king Margaret and Neil Perry ) but we are super proud to have our steak imagery from long-time friend and collaborator Melissa Cowan representing Australia, The Ageing Process and firmly placing the Meatmaiden meat program and ethos on the global map.

It’s some read. Just like the World‘s 101 Best list, this is the absolute definitive source. A power ballad about beef. A meticulously considered and honest take on why good steak matters. And total affirmation for all those caring about every animal, cut and technique.

“Eat less but better beef” Ekkehard F. Knobelspies World‘s 101 Best

And buy the book.

04/11/2026

One tonne of Australian beef in our meat cabinet. Cuts from around 10 different hero producers. Seventeen distinct cuts, all ageing at different speeds.

Thankfully our Meat Director Tom is like lightning on the old labels ⚡️⚡️

Our meat program is carefully curated and considered, built on connections and relationships, nuance and non-conformity and always at its heart a respect for those making the journey.

We’re incredibly proud of how far it has come in 2026.

30/10/2026

Not just another martini in a sea of martinis.

Our PORCELAIN MARTINI is served freezer door cold, absolutely, tick.

But before all that it’s rested over bone / smashed porcelain, bringing an earthy minerality to a beautifully seasoned martini using NEVER NEVER Triple Juniper Gin and Sotol for a herbaceous, smoky kick.

27/10/2026

Our cult Dry-Aged Cheeseburger.

A 200g patty made using Txuleta 1882 offcuts and the dry-aged trim available each day from our meat cabinet. Cooked medium, rested like a steak and surrounded by a smoked bone sauce.

Here all week for lunch … until it’s gone.

21/10/2026

Stunning yellow fat on our Txuleta 1882 special cuts.

The green, green pastures on which these mature dairy cows are retired to peacefully graze on in the hills of South Gippsland, writ large in a steak.

All that lush grass and clover is abundant in a pigment called beta-carotene which then gets stored in the fatty tissue of these Jersey cows. It all means an incredible steak high in Omega-3 with an earthy, nutty flavour.

15/10/2026

The juice is loose.

Citrus-fed beef is back on the special cuts board tonight with these 800g Chauvel Wagyu T-bones that always fly out the door.

Pure-bred Wagyu from Canning Downs South in QLD, the cattle are fed for 430+ days on a special grain diet incorporating orange pulp and peel from local juicing factories.

It all means incredible marbling and a great steak with a remarkable sweet finish.

13/10/2026

Meet the producers …

We’re turning the spotlight back on those who work the land and waters, live out their passions and make hard decisions and huge sacrifices every day to deliver outstanding local produce to your plate. Without understanding them, the story can’t fully be told.

You’ll find it on the new Producers page on our website.

You’ll find the link to that in our bio.

First up is Hugo Howse from Cambus Glen Farm

Sláinte. Love and meat ❤️

12/10/2026

So good, we bought another cow.

This week sees the second coming of Txuleta 1882 from the Meatmaiden cabinet with 800g thick-cut rib eyes first up on the board after 50 days of dry ageing.

These retired dairy cows are put out to pasture at Josh and Jyoti’s 140-year-old family farm in the hills of South Gippsland, developing incredible muscle and marbling over the course of many years.

And they’re absolutely worth the wait.

08/10/2026

We’re thrilled to be bringing together high-achieving local heroes Stone Axe Wagyu and Syrahmi for a Meat Cult takeover dinner on Thursday November 12.

A seven-course $280pp sharing menu designed by Meatmaiden Meat Director Tom Johnson will celebrate Stone Axe’s high-altitude, rockstar approach to Full-Blood Wagyu in the alpine regions of Victoria alongside pairings and a very special new release from star-of-the-slopes, Heathcote w**emaker Adam Foster

This is the inaugural dinner under Meat Cult - our commitment at Meatmaiden to take you on a journey deep into the heart of Australian beef and shine a light on local regions, hard-to-source releases and disruptive techniques.

Bookings are now open through the link in our bio.

Come and join the Cult.

07/10/2026

The revolving world of Meatmaiden special cuts this week sees the return of an old favourite. But be warned, this return is likely to be a short one.

Legacy Full-Blood Wagyu Bone-In Striploin MBS 9+

Retired female breeding cattle from the Limestone Coast, SA. 100% Japanese Black Wagyu cattle that have been grass fed all their long lives. Dry aged by us for 60 days and cut into 600g steaks.

This is super-limited, ridiculously-good beef and we’re rather excited to have it back on the board.

06/10/2026

A very special delivery. And a first for Melbourne.

These primals from a 48-month-old, pure-bred Highland steer were handed over to us by Hugo Howse of Cambus Glen Farm after a long and incredible journey.

When we began planning the expansion of our dry-ageing cabinet and meat program at our World's Best Steak Restaurants venue a year ago, we knew we wanted to use it to shine a light on small-scale producers delivering a unique experience.

Hugo was one of the first people we reached out to.

A retired engineer whose passion for animal welfare, the environment and a damn fine steak - plus the pull of Scottish-born wife Lesley - led him to establish a Highland cattle stud farm in Framlingham in the Western District of Victoria.

This steer was born, raised and grass fed and finished on the Cambus Glen farm. He weighed around 800kg and was a big boy, even for a Highland. Let’s also raise the floppy-fringed animal in the room - he was also cute. These cattle from the western Highlands and Islands of Scotland are iconic for their short, stocky bodies and thick shaggy coats.

But you can love them just as much for their beef.

That double coat brings an added layer of insulation: which means less fat under the skin, more within the muscle and remarkably consistent marbling for an animal that has been grass fed all its life. Highlands also take 3+ years to finish on pasture. This long, dedicated process means rich, textured beef with a creamy depth of flavour and an absolutely unparalleled eating experience *

This is incredibly hard-to-source, slow-grown beef and we’re honoured to be the first restaurant in Melbourne to showcase these cuts.

Hugo can only process 5-7 animals a year and is indebted to the The Meat Collective @ Jonai micro-abattoir near Daylesford, with it now almost impossible to find someone who accepts horned animals in Victoria.

Ten months after that first conversation with Hugo, we’re thrilled to now have his Highland beef ageing in our cabinet.

We can’t wait to release these special cuts in November.

* “The best steak I’ve ever eaten” Mark Schatzker - Steak: One Man’s Search for the World’s Tastiest Piece of Beef

02/10/2026

Special cuts and special w**es ❤️❤️

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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