20-hour Rangers Valley Wagyu brisket with Tasmanian pepper berry rub (200g)
Quality house-smoked brisket that was meltingly tender.
Lobster Mac Cheese
This classic macaroni and cheese dish was creamy but heavy, and had a surprisingly reasonable amount of lobster in it.
Southern Fried Chicken with tequila mayo
Ordinary chicken served with bland mayo.
Pulled Pork Shoulder
Sweet tender pork that was full of flavour.
House sausage, parsley, pickled red onion
Very dense and smoky.
Crispy skin baby snapper, charred cauliflower, green bean salad
Well cooked, light and satisfying.
Meatmaiden is the sister restaurant to barbecue shack Meatmother in Richmond, and I must say that comparatively the meat served here is just as good or if not better. For 30 days the meat is dry-aged in order to achieve its greatest flavour and tenderness, and brisket is smoked for up to 20 hours in their custom built smokers. The 20-hour Rangers Valley Wagyu brisket was certainly a highlight and is something that I would easily return for. Service was good and the atmosphere casual. Note that this place is closed on Sundays and Mondays.
195 Little Collins St, Melbourne, VIC
(03) 9078 7747