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
We’ll be closed Monday 28 Jan. Back to work as normal for lunch Tuesday 29th.
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 wine list
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
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
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.
Spoil someone with the gift of meat. Either choose a dollar value for your gift voucher or opt for a Maiden's Mood package