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You've met Meatmother, now meet Meatmaiden (and say that twice fast), a den of meat, craft beer and bourbon in Little Collins Street. The Meat crew takes their prime cuts pretty seriously, dry-aging for 40 days for maximum flavour and tenderness, and smoking brisket for 20 hours to reach melting point. Oh sure, there are a few things on the menu that aren't meat, like the Martini dirtied up with house-made pickles. 

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