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BBQ | GRILL | BAR

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

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 wine list.

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

Basement, 195 Little Collins St, Melbourne

 

BOOKINGS

 

Bookings are advised 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.

Bookings of 11+ people and over at lunch must dine from either our $65 Maiden's Mood or $30 Xpress Meat lunch menu. Please note, our Xpress Meat lunch menu will finish for the year on November 16 before returning again in 2020.

Credit card details are required for all bookings of 6+ to guarantee your table. Nothing will be debited from your card at this time and all details are held in a secure third-party site.

If you are looking for a larger booking for lunch or dinner or have specific booking requirements, please contact us 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 

 
 
 
 

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