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.

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 ❤️❤️

30/09/2026

What do you do when your mate takes over a country pub in the far north-east of Victoria? Get him to source the best hidden Wagyu from the region, naturally.

This 800g Yalandra Spanish Cut Ribeye MBS 5+ is on special tonight and an incredible find by Dale Kemp

Full-Blood Wagyu from a family-run stud farm that creates its own bloodlines and breeding herd in the Mitta Valley. Aged for 70 days by us to add even more depth, this is 3YO beef that’s grass fed and finished but still limousine rich and luxurious.

And if you’re up that way, make sure you drop in a pint and a feed … cover our finders fee … and say thanks to Dale at the excellent Yackandandah Hotel

28/09/2026

Fresh cuts in the dry-ageing cabinet this week. Some familiar, some to be discovered. And some never seen in a Melbourne restaurant before. It’s all part of our commitment to shining a light on local heroes and smaller, artisanal producers.

Just watch this space for what’s to come.

23/09/2026

There’s so many elements that go into the construction of our cult dry-aged burger … we’re going to need a montage to show it.

The sourcing and ageing of Txuleta 1882 heritage beef for the 200g pink patty, the ramarrofarm pickles, the double layer of caramelised and tempura onions, the Ford Farm Cheese aged cheddar and of course that rich moat of native pepper sauce around the bun that delights and confuses in equal measure.

Only 15 available at lunch each day - Tue to Sat.

17/09/2026

We’ve waited 40 days and 40 nights for this biblical special cut.

Full-blood Robbins Island Wagyu rib eye sets have been ageing gracefully wrapped in tallow in our dry-ageing cabinet and are now ready for their big reveal.

Thick-cut 800g buttery, lush, jaw-dropping steaks on the board heading into the weekend. These don’t hang around once released, so don’t miss out.

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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