Meatmaiden

01What to order

• Dry-aged O'Connor rib eye on the bone, 800 g / 28 ozAngus x Hereford, grass-fed, Victoria, MBS 3+, A$140; Sitchu listed a 1 kg / 2.2 lb rib eye aged 40 days in March 2026.
• Stone Axe full-blood Wagyu flank, 300 g / 11 ozJapanese Black, 450+ days on grain, MBS 9+, A$75.
• Vintage Galiciana bone-in porterhouse, 600 g / 21 ozRetired breeding cattle of 60+ months, grass-fed in Victoria and Tasmania, MBS 3+, A$110.
• Black Onyx striploin, 300 g / 11 ozPure Black Angus, 270+ days on grain, New South Wales, MBS 5+, A$80.
• Westholme F1 scotch fillet, 400 g / 14 ozJapanese Black x Mitchell, 330+ days, Northern Territory and Queensland, MBS 4+, A$115.
• 20-hour brisketRubbed in native pepperberry, from the smoker, per Time Out in 2026.

02The beef

The menu gives breed and feeding for each cut. Grain-fed: Sher Wagyu F1 eye fillet, 250 g / 9 oz, Japanese Black x Holstein, 400+ days, MBS 8+, Victoria, A$90; Stone Axe full-blood flank, 450+ days, MBS 9+; Black Onyx striploin, Pure Black Angus, 270+ days, MBS 5+; Westholme F1 scotch fillet, 330+ days, MBS 4+. Grass-fed: Vintage Galiciana porterhouse from retired breeders of more than 60 months, MBS 3+; O'Connor rib eye, Angus x Hereford, dry-aged, MBS 3+. The house dry-ages selected cuts in its own cabinet; its Producers page describes a 48-month pure Highland steer from Hugo Howse at Framlingham, finished on volcanic pasture and aged for the specials board in November. Sauces: house jus, beef-fat béarnaise, three pepper or mushroom; a second sauce is A$5.

03The fire

A custom-built grill and a wood-fired smoker. The house says the smoker burns ironbark; Time Out, in a review updated in May 2026, calls it a Myron Mixon smoker imported from the United States and running on red gum and cherry; Concrete Playground described a custom Silver Creek smoker at the opening in 2014. The grill's fuel is not stated. Order the brisket and a rib eye.

04The story

Neil Hamblen and Nick Johnston, owners of the Richmond barbecue restaurant Meatmother, opened Meatmaiden on Aug. 27, 2014 in the basement of the Georges Building, 195 Little Collins Street, a space that had held the grill-house Little Hunter for seven months. Justin Wise wrote the opening menu, broader than Meatmother's, with a bourbon-led bar and six rotating beer taps; Urchin Associates designed the den-like room of about 120 seats with communal tables. The Maiden's Mood began as a grill platter and is now a seven-dish chef's choice menu. The restaurant was No. 81 in World's 101 Best Steak Restaurants 2026, up ten places on the previous year.

05The practical

Basement, 195 Little Collins Street, Melbourne 3000. Lunch Tuesday to Saturday noon to 3 pm, dinner Tuesday to Saturday from 5 pm; closed Sunday and Monday. Phone +61 3 9078 7747; bookings online for one to seven, by email for eight or more, who dine on the Maiden's Mood at A$110 a person (A$100 on the à la carte menu, minimum two, whole table). Express Meat lunch: two courses for A$55, always with steak frites, changing monthly. Sides A$16 to A$18. Surcharge of 10 per cent on Sundays and 15 per cent on public holidays; bills split for a maximum of two.

Address

Basement, 195 Little Collins Street, Melbourne VIC 3000

Phone

+61 3 9078 7747

Website

meatmaiden.com.au

Directions

Google Maps ↗

06In Melbourne’s selections