Meatmaiden is a striking venue. The dark neons and portentous face of the maiden looming from the entrance set the tone for what’s inside. In no uncertain terms, this is a meat dungeon.
O’Connor steaks hang dry-ageing in the entrance, large butchers scales make for an illustrative centrepiece, and framed scenes of a dark maiden wielding various cleaving tools create the perfect environment for consuming some of the best quality meat in Australia. (Alternately, get your fix at sister venue Meatmother).
Smoke permeates the menu, whether it’s in the form of a smoked yoghurt for the kingfish, a charred corn mash, or the 20-hour smoked Rangers Valley 5+ score brisket. With chef Tom Johnson at the helm, there is much pride in the produce, which is reflected in the depth of flavour and quality of the cuts. The aforementioned dry-aged O’Connor pasture-fed sirloin, and the immense Rangers Valley tomahawk rib eye served on the bone are must-trys for meat enthusiasts.
The style of service treads the line nicely between relaxed and refined. You can perch at the bar for a drink before dinner, or a few after. Cocktails are nice twists on classics, such as a smoked Old Fashioned or caffeinated Manhattan. The beer list heroes some of Australia’s best breweries.