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Introducing Meatmaiden Our chefs have created something real special in Little Collins Street - ladies and gentlemen we give you Meatmaiden. At this city-chic restaurant (the daughter of Richmond giant Meatmother) they take meat very seriously indeed. The meat is dry-aged for 40 days to achieve maximum flavour and tenderness and the signature Rangers Valley Wagyu brisket takes up to 20 hours in the custom-built smokers…phew we’ve got the meat melts just thinking about it! If you’re not a big meat eater then they also have a (somewhat limited) ‘not meat’ menu featuring some vego options and a dangerously good lobster mac cheese. There is also an excellent drinks menu featuring custom cocktails and delicious craft beer. Come for the trendy vibes and city-slick atmosphere but stay for the food. Best dish: porterhouse steak & lobster mac and cheese.