Structured as a raw open counter, the specialty meat market resides in the popular Sydney Fish Market. Vic's Meat Market is separated into sections, from organic and grass fed (Lean and Green) to the specialty wild meat section (a seasonal selection of game from kangaroo to wild boar and venison).
You can stroll into the custom-built cool room if you're rugged up, or, if you're feeling peckish, make beeline for the grill. There's a chef on hand to cook your choice of steak right there and then. Plus, you can pair it with one of the many wines available by the glass.
Alternatively, tuck into a cheeky $14 smoked pulled pork roll with zesty coleslaw and house-made barbecue sauce — the pork is slow cooked over ten hours in in the purpose-built Yoder smoker affectionately dubbed 'Kong'. The wagyu cheeseburger, one of the many burgers available on-site, is one of the best burgers in Sydney.
If you'd prefer to take something cured home, look to one of the six varieties of biltong or 25 different salami and sliced meats. Popcorn? Consider yourself replaced as a salty, salty movie snack.