Meatmaiden

07/06/2026

Just when we thought life couldn’t get any peachier after the arrival of our new dry-ageing cabinet … along comes the 2026 plaque to complete the picture.

We’ve said it once and we’ll say it again. This is the list that really matters. That recognises true dedication to the cause. No smoke and mirrors. As we continue our quest to bring you one of the strongest and most detailed and varied line-up of cuts and producers in the country, it’s incredibly humbling for our team to be acknowledged for a second year in a row ❤️

03/06/2026

Building a bridge between that Syd v Melb rivalry … as well as delivering some damn fine grass-fed beef

Bone-in Porterhouse 4MBS. A staple on the Meatmaiden menu. Retired dairy cattle, 60+ months on pasture in NSW, aged in house by us. Proper stuff.

27/05/2026

Our Lobster Mac

It’s been a side, a main, now it sits proudly alongside the steaks as a must-have accessory to an incredible cut. Or add it your Maiden’s Mood as an upgrade. Whichever way you like it, pour the bisque over the top like there’s no tomorrow. Epic stuff.

26/05/2026

Some rather wonderful special cuts up on the board this week until sold out. First up.

>>> Legacy Wagyu Striploin

Boutique vintage beef from SA’s Limestone Coast. Former Wagyu breeding cattle aged 7-15 years that have been pasture fed their whole lives. Dry aged by us in house for 30 days. A stunning steak that you can have an intelligent conversation with. Depth and interest. Super scarce and gone real soon.

19/05/2026

Express Meat keeping you warm and complete down in the basement this week.

House Focaccia w/ Beef Fat Butter on arrival. Then your choice of a Smoked Swordfish Gilda or Fried Chicken Lollipop to start, followed by a Dry-Aged Pork Rack or Wagyu Rump Steak with Bordelaise sauce.

Fries and leaves of course on the side.

All for a nifty and live $55

13/05/2026

Epic day with our friends helping break down this retired dairy cow from

We’re absolutely privileged to share this and to be one of the only restaurants in Victoria bringing to the table the richly-flavoured, pasture-fed beef from this fantastic South Gippsland producer. Inspired by the Basque tradition of eating beef from older grass-fed cattle, husband and wife team Josh and Jyoti work with local dairy farmers to select the best milkers aged 5 to 10 years old to retire to pasture at their farm in Kardella, where they develop creamy marbling and an old-school depth of flavour.

We’ll be going full beast mode and dry-ageing the prime cuts in our new meat cabinet before some special releases in the coming weeks. Nothing will get wasted - whether cured for smoked salami by Vic’s, popping up in a bun for a limited edition Meatmaiden dry-aged cheeseburger, or turned into jus and tallow.

08/05/2026

It’s been a minute, but after 70 days of dry-ageing this is primed and ready to be sliced and selected for the board.

Such a great producer with four generations of Tassie farming excellence and always a pleasure to be able to showcase this one. Robbins Island cattle are kept on pasture for a minimum 18 months then grain-finished 450+ days on a feed ration that mirrors their natural habitat, kelp seaweed extract and all.

Thick, Spanish-cut rib eye steaks, 1kg and beyond, with that incredible soft fat and 7+ marbling.

06/05/2026

Sher Wagyu Full-Blood Bone-In Striploin MBS 9+

On the board and raring to go this evening as one of our select cuts.

Some of the finest full-blood Japanese Black Wagyu from this family-run producer just up the road in Ballan. Raised on pasture, finished on grain for 450+ days.

Great gear

05/05/2026

It’s quite the line-up this Mother’s Day Sunday for a very special lunch and dinner.

We’ll have our full Main Menu, special cuts and upgrades galore, a Mother’s Mood menu showcasing a beautiful 400+ day barley-fed Japanese Black x Holstein eye fillet and options for the little urchins too.

30/04/2026

Bread + bone.

A rather satisfying way to start your Meatmaiden experience. Some snacks, drinks then roll on into a special cut or two.

23/04/2026

Tallow-wrapped Matriarch rib eyes, stacked high and primed and ready for service this evening. Retired Wagyu breeder cattle aged around 15yo. Pasture fed their whole lives. A wonderfully thick 800g steak that’s perfect to share.

Who says ageing isn’t a beautiful thing.

21/04/2026

Holy mother of meat. We’ve designed a rather wonderful Mother’s Day Mood menu for a very special Sunday lunch and dinner service this May 10.

Eight sharing dishes including a stunning Sher Wagyu eye fillet as the centrepiece and a sweet finish for $130pp. Our Main Menu will also be available on the day as well as options for the little ones.

What a woman. Come and celebrate the mums, the step-mums, the mums-to-be, the mums-who-want-to-be and all those past and present.

16/04/2026

The Matriarch rib eye.

A special cut to finish the week with absolute authority. This grand dame of Australian Wagyu is defined by patience, craft and care. Sourced from some of the finest Wagyu breeding cattle that were retired to pasture in Tasmania and Gippsland. Up to 15 years in age and extremely limited, this is vintage beef available only once or twice a year that we’re privileged to share. Years of complexity, interest and depth of flavour backed up by some creamy marbling.

She rules, basically.

09/04/2026

Lights, camera, steak action.

It’s easier to look this good when you’ve got the supreme taking the picture. But the steak taken deserves a mention too.

We carry out a rigorous casting call for every cut that makes our line-up. Where are you from, what’s your experience, what’s your motivation? Deliver this line, look this way, this role does require you to be in the buff ( no sauce ) … next!

We’ll admit, it’s a ruthless process and not everyone will make the final cut. But we believe that delivers the best eating experience for you, not just a super attractive steak.

09/04/2026

06/04/2026

Express Meat menu update time … but we’re making you wait.

We’ll be closed for lunch this Tuesday and Wednesday as operations ramp up on our rather exciting meat renovation works. Then Express Meat is back with you Thursday & Friday.

Dinner as normal all week.

01/04/2026

Some of our local hero wines pouring by the glass all night, every night … well, apart from tomorrow night / we’re closed for Good Friday.

2023 Stefani La Vignola
Yarra Valley Sangiovese that perfectly balances Australian fruitiness with Italian rusticity - grown on vines taken right from Nonna’s garden in Tuscany.

2021 Coliban Glen Cabernet Sauvignon
Peter Raeburn’s wines are a well-kept secret in Heathcote wine circles, but we’re letting it loose. A stellar, lively and affordable example of how perfectly Cabernet can grow up there. This is the only place in the city you can get it.

2024 Athletes of Wine Alpine Pinot Noir
Liam O’Brien’s latest Pinot from the Alpine Valleys is mouth-watering, fresh and fruity and, rather fittingly, we serve it as cold as the mountain water that nourishes the vines.

30/03/2026

Tomahawk back up in lights this week on the specials board. And it’s a big one.

1.5KG ICON XB Tomahawk 6-7 MBS

All the beauty and growing excellence of Tassie wrapped up in this powerful cut. F1 Wagyu that draws on the Tajima bloodline, renowned for the percentage and quality of its marbling. The cattle roam free on pasture before being grain finished for a minimum of 12 months. Go get em.

25/03/2026

Our specials board. A tricky little bu**er when it comes to lining up all those letters. But once the special cuts and select wines are in place, it’s a thing of wonder.

This No.10 is thankfully a relatively short one. The Maradona of the Barossa. NV Sami-Odi Little Wine Syrah. The perfect match for a big buttery steak.

23/03/2026

On the rise and back for more on our favourite list

The 80s always was one of our favourite decades …

Big things still to come as we start our own countdown on the launch of our new floor-to-ceiling dry-ageing cabinet, new dining space and curated cuts program.

Thanks to our team for all their hard work and for making the Meatmaiden experience stand out in a crowd. Congrats to all those on the 101 list and our suppliers and friends for keeping things on the up. Love and meat x

18/03/2026

Short and sweet or long and lingering … perhaps with a bottle or two of wine to boot. Who knows where our EXPRESS MEAT lunch might take you?! Whatever you’re feeling, we’ll meet those needs. New monthly menu out now too.

13/03/2026

Sher Wagyu Bone-In Striploin MBS 7+

The current hero steak on our Maiden’s Mood menu. And it packs plenty of superpowers. Buttery, nutty and rich it’s a proper centrepiece on our sharing menu.

We’ve been blessed to work with for many years and list and special their incredible Wagyu x Holstein F1 and Full-Blood Wagyu. With one of their grazing properties being just up the road in Ballan, it’s crazy to think that even though we’re deep down in a CBD basement we’re only moments away from some of the best Australian Wagyu.

Book in or dine on the Mood and celebrate a true local hero.

11/03/2026

Our smoked and sticky black vinegar lamb ribs. Finger licking goodness. Also a wonderful example of when our smoker and grill are aligned perfectly within a dish.

Modern barbecue done the Meatmaiden way.

05/03/2026

Big weekend ahead. There’s some fast cars around.

So come and settle in with some snacks to start. A couple of glasses of something fresh and friendly. And some well-dressed company. That to us would be the big prize.

03/03/2026

Just when you thought our grilled bread w/ cowboy butter couldn’t get any more pleasurable, along comes a slab of roast bone marrow and pickles on top.

Add on, scrape over and luxe it up.