Meatmaiden
The CBD's own BBQ meat basement.
Overview
Meatlovers, keep it together. Richmond's carnivore-frequented restaurant, Meatmother, has opened their second offering: Meatmaiden. Creators Neil Hamblen and Nick Johnston have teamed up with Melbourne chef Justin Wise for their latest meat-focused dining project; Wise has already made a name for himself with his handiwork at The Point Albert Park and Press Club. Its new digs are located in the basement of the Georges Building at 195 Little Collins Street, all decked out den-style by Urchin Associates.
Prepare to sink your teeth into 12-hour F1 Tajima wagyu brisket smothered in a native Tasmanian pepper berry rub, or a ten-hour pasture-fed beef short-rib from Gippsland, both pulled from a custom-made Silver Creek smoker. Meatmaiden also boasts some great sharing morsels if a mountain of meat is a little daunting — check out the southern fried chicken ribs with jalapeño mayo. While this is a particularly carnivorous affair, vegetarians have not been forgotten — give the smoked eggplant a try, or if you're pescetarian there's a sumptuous lobster mac and cheese.
As for the drinks, there's be a six-tap system constantly rotating a mix of local and American craft beer. If you're after something a little punchier, the sharp cocktail menu is generous on the bourbon and best enjoyed paired with Meatmaiden's bar snacks. The wine list is concise and champions local winemakers, as well as stocking some exceptional international bottles.
The house of meaty shenanigans can accommodate 120 in its den of iniquity, with sprawling communal tables made larger groups. Prepare to feast on some juicy, fall-apart-in-your-mouth meaty goodness.
Information
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