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BBQ | GRILL | BAR

Meatmaiden is a CBD basement restaurant & bar bringing select cuts of meat to the people

Monday to Saturday
Lunch 12PM - 3PM
Dinner 5PM - Late
Closed Sunday

Basement 195 Little Collins St, Melbourne


At Meatmaiden we have two muses:  

The custom-built, wood-burning smoker we brought over from the States, now seasoned by a thousand briskets. She's kept lit with ironbark from the Blue Mountains

Our dry-ageing meat cabinet in which premium produce is hung for up to 40 days to pack in maximum tenderness and flavour

And not forgetting a load of good drinks - with six taps of craft beer, eclectic cocktails and a sharp, little wine list

 

BOOKINGS

 

Bookings are encouraged but we always keep space for walk-ups and smaller groups at our restaurant bar and high tables

Bookings of 8+ people and over at dinner must dine from our
$65 Maiden's Mood chef's choice menu

Credit card details are required for all bookings of 6+

Book below or contact the restaurant on 03 9078 7747
OR AT INFO@MEATMAIDEN.COM.AU

 
 

 ROBBINS ISLAND WAGYU T-BONE

ROBBINS ISLAND WAGYU T-BONE

WHY WE DRY-AGE

This is a T-bone cut from the short loin primal of a Robbins Island Wagyu cow. 

That incredible animal spent its life munching on grass and kelp extract on the north-western tip of Tasmania, whipped by salt air. 

And this T-bone has been dry-ageing for around 30 days in our custom-built meat cabinet. 

Why do we dry-age select cuts at Meatmaiden? 

It’s definitely not for looks or to make more $$. There’s a thing called shrinkage (not that one). It’s estimated during the dry-ageing process, you lose 5% of meat weight after 19 days. The longer the dry-ageing, the greater the shrinkage.

But that shrinkage - caused by moisture loss from the meat during the dry-ageing process - also has a pretty wonderful result. There’s a concentration of flavour like no other. A rich, heady beef hit deep inside the muscle and the fat. 

So, why do we dry-age? Because the end part of the process. You, eating it. Is a pretty damn special experience. 

 

GIFT VOUCHERS

Spoil someone with the gift of meat. Either choose a dollar value for your gift voucher or opt for a Maiden's Mood package. Simple 

 
 
 
 

MONDAY - SATURDAY  |  LUNCH - DINNER - DRINKS
12 - 3PM + 5PM - LATE

BASEMENT - 195 LITTLE COLLINS ST
MELBOURNE VIC 3000 AUS


03 9078 7747  |  INFO@MEATMAIDEN.COM.AU