Recent social media posts
23/06/2026
Very much on top
Their 800G Rib Eye is an unshakeable force on our main menu and we’ve been honoured to list O’Connor since day one. The consistency and marbling on their grass-fed Angus x Hereford beef is just incredible. Gippsland produce at its finest, aged for 30+ days in house.
22/06/2026
Our Lobster Mac. The most luxurious and decadent thing since a Joan Collins fur coat.
And just in case there isn’t enough sauce in your life, our lobster bisque sits on the side ready for pouring over the top / some added richness. Heady stuff.
19/06/2026
Head Chef Dylan bringing even more ritz to our new super booth before firing up another Friday night.
It’s a pleasure to be reunited with .dwalms and have him leading the Meatmaiden kitchen alongside our meat director, a fellow returnee and his and our friend and mentor.
Dylan started his career with us way back when lockdowns were a thing. After an incredible, rapid ascent, in which his skill and appetite to absorb all things steak shone through, Dylan decided to spread his wings and hone his craft further at a well-known wood-fired venue not too far up the road. But like all the best love stories, years later we’ve now ended up together again. And we’re delighted to have him back.
Favourite food: Lasagna (despite the steak thing). Favourite music: Techno and not-sh*t 90s rap
We’ll leave you to get acquainted further.
18/06/2026
Dairy Cow Rib Eye from
Beef so good, we bought the cow. And now after 40 days of dry ageing the primals in our meat cabinet, these 600g rib eyes are ready for the board.
This is family, history and tradition writ large in a steak. Carefully-selected Fleckvieh dairy cattle aged 5-10 years old are retired to pasture by husband and wife producers Josh and Jyoti at their regenerative farm down in South Gippsland - the same land first farmed by Jyoti’s great-grandparents back in 1882.
Full-flavoured and textured beef with some incredible yellow fat and marbling. And quite the story.
16/06/2026
Whether it’s a dairy cow striploin, a retired Wagyu breeding cattle T-bone or a beautiful tallow-wrapped rib eye, we’re continually expanding our line up of steaks and special cuts to showcase the dedicated and diverse beef producers that surround and support us.
We’re proud to represent so many different local heroes as our recognised meat program goes from strength to strength under the guidance of our exec chef
13/06/2026
Big Saturday night requires a big wine.
And here it is. The holy grail. This special magnum from our friends was built in 2006 to commemorate 25 years of winemaking. One of less than 500 bottles made, it blends the best fruit of Georgia’s Paddock and Emily’s Paddock together.
Rich, savoury, serious Shiraz and a tiny bit of Cabernet Franc for levity and brightness. Vibrant magenta colour with a rich dark berry nose. Fabulous hit of fresh red fruits, a spicy luscious mouth feel and great more-ish length. And the ultimate pairing for a dry-aged steak.
08/06/2026
Legacy Full-Blood Wagyu T-Bone 7+
Up on the specials board this week and cut to order into 500g steaks. Retired female Wagyu breeding cattle from the Limestone Coast, grass-fed all their lives.
Wonderful to consider, wonderful to eat.
07/06/2026
Just when we thought life couldn’t get any peachier after the arrival of our new dry-ageing cabinet … along comes the 2026 plaque to complete the picture.
We’ve said it once and we’ll say it again. This is the list that really matters. That recognises true dedication to the cause. No smoke and mirrors. As we continue our quest to bring you one of the strongest and most detailed and varied line-up of cuts and producers in the country, it’s incredibly humbling for our team to be acknowledged for a second year in a row ❤️
03/06/2026
Building a bridge between that Syd v Melb rivalry … as well as delivering some damn fine grass-fed beef
Bone-in Porterhouse 4MBS. A staple on the Meatmaiden menu. Retired dairy cattle, 60+ months on pasture in NSW, aged in house by us. Proper stuff.
27/05/2026
Our Lobster Mac
It’s been a side, a main, now it sits proudly alongside the steaks as a must-have accessory to an incredible cut. Or add it your Maiden’s Mood as an upgrade. Whichever way you like it, pour the bisque over the top like there’s no tomorrow. Epic stuff.
Address
Basement/195 Little Collins Street
Melbourne, VIC
3000
To reach Little Collins Street in Melbourne by public transport, you can take a train or tram to Flinders Street Station and then walk for about 5-10 minutes towards the east until you reach Little Collins Street. Alternatively, you can take a bus that stops at the corner of Exhibition and Collins Streets and then walk for about 5 minutes to reach Little Collins Street.
If driving, Little Collins Street is easily accessible via several major roads including the Eastern Freeway, CityLink and West Gate Freeway. There are several parking options available in the vicinity, including street parking and paid parking lots located nearby. However, be aware that parking can be limited in this busy area of Melbourne during peak hours.
Opening Hours
| Tuesday |
5pm - 10pm |
| Wednesday |
12pm - 12:30pm |
|
5pm - 10pm |
| Thursday |
12pm - 2:30pm |
|
5pm - 10pm |
| Friday |
12pm - 2:30pm |
|
5pm - 12am |
| Saturday |
5pm - 12am |
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What people say
Meatmaiden is a steakhouse, barbecue restaurant, and bar & grill located in the heart of Melbourne CBD on Little Collins Street. The restaurant specializes in BBQ, Grill, Craft Beer & Cocktails. Their menu boasts a range of mouth-watering dishes including their signature 20-hour smoked Rangers Valley Black Market 5+ Score brisket, dry-aged steaks, grass-fed O'Connor rib eye, Kobe beef, Robbins Island Wagyu and a $50pp two-course lunch with a drink providing a taste from their smoker and grill.
Meatmaiden is perfect for business lunches, client lunches, functions or catching up with friends and family. The restaurant also has two bars with six taps of craft beer, eclectic cocktails and a sharp locally-focused wine list. Whether you're looking for an intimate dinner or group dinner or just late night drinks and bar snacks Meatmaiden has got you covered.
The restaurant is located in the historic Georges Building on Little Collins Street and services the greater Melbourne city area including North Melbourne, Fitzroy, Carlton, Collingwood, Cremorne, Richmond, South Melbourne and West Melbourne. With its cozy basement location and delicious food options Meatmaiden is definitely worth checking out for anyone looking for a great dining experience in Melbourne CBD.
