MEATMAIDEN

Meatmaiden – Melbourne’s Underground Shrine to Smoke and Steak

Tucked beneath the historic Georges Building on Little Collins Street, Meatmaiden is a subterranean sanctuary for carnivores seeking bold flavours and refined technique. This modern steak restaurant melds American smokehouse traditions with Australian produce, delivering a dining experience that’s equal parts indulgent and inventive.


The Meat & Fire Philosophy

At the heart of Meatmaiden’s kitchen is a custom-built grill and an ironbark-fired smoker, infusing each cut with a signature depth and smokiness. The restaurant sources premium meats from renowned local producers, including dry-aged O’Connor pasture-fed beef and richly marbled Rangers Valley Wagyu. Standout dishes such as the 20-hour smoked brisket and the tomahawk ribeye exemplify the restaurant’s commitment to quality and flavour.

While Tom Johnson previously led the kitchen, Meatmaiden’s culinary direction continues to evolve under the guidance of its dedicated team. The chefs’ expertise ensures that each dish maintains the high standards that patrons have come to expect.

Meatmaiden’s interior combines industrial chic with moody lighting, creating an ambiance that’s both edgy and inviting. The open kitchen allows diners to witness the culinary craftsmanship firsthand, while the bar serves up inventive cocktails and a curated selection of local wines and beers.

In a city renowned for its culinary scene, Meatmaiden stands out as a must-visit destination for meat lovers seeking a memorable dining experience.