If a giant plate of meat is not enough for you, Meatmaiden is the place where you can wash a meal down with a carnivorous cocktail like a "bacon sour". The Richmond restaurant offers two levels, a casual bar area downstairs and a formal dining area upstairs. Wherever you park yourself, you may well need a bib to go with your mammoth ribs, steak and slow-cooked cuts.
At Meatmaiden we have two muses:
The custom-built, wood-burning smoker we brought over from the States, now seasoned by a thousand briskets. She's kept lit day in, day out with ironbark from the Blue Mountains
Our dry-ageing meat cabinet in which premium, locally-sourced produce is hung for up to 40 days to pack in maximum tenderness and flavour
And not forgetting a load of good drinks - with six taps of craft beer, seasonal and eclectic cocktails and a sharp, little wine list
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