1276 Verified Diner Reviews

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Total Score

1276 reviews
Value for money

dined on Sat, 16 Feb 2019

Pretty good experience on our first visit here. Burnt ends and brisket competed with the best of KC BBQ, the wagyu steak with truffle cream was outstanding, and plenty of solid wine choices made the meal a big hit. A few minor quirks on the service side dinged the overall scores, but wouldn't be a dealbreaker or keep us from going back for more of that amazing steak.

dined on Sat, 2 Feb 2019

This place is fab .... would go every week! Delish meats, great sides, awesome service!
Joel Crawford

dined on Thu, 29 Nov 2018

Good experience. Try and land a booth seat.

dined on Sat, 24 Nov 2018

Mmmmm the tomahawk steak was amazing and lobster Mac & cheese was fab .... we tried croquettes and burnt ends, as starters, with crispy potatoes and lobster Mac as sides .... no greens at this meal! For dessert we shared the lemon tart and the chocolate ... si much food and all so delish ... took home a doggy bag (but we’ll be eating it!!)

dined on Sat, 10 Nov 2018

This place never disappoints ! Team is attentive, meals are tasty and generous and an exceptional selection of drinks. Love the ambience an even choice of music was excellent tonight !

dined on Sat, 3 Nov 2018

Great decor - dark and mysterious yet funky and a party-feel. Service was impeccable and food was delicious! We had the Maiden mood (banquet) which was a perfect way to try an assortment and it did not disappoint! Can’t wait to work our way through the menu.

dined on Wed, 31 Oct 2018

Was a bit loud. Food was delicious though.

dined on Tue, 30 Oct 2018

Attentive service, AMAZING brisket and a great looking cocktail menu!
joshua lim-cousins

dined on Fri, 26 Oct 2018

great range, and really well cooked and tasty food
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About Meatmaiden

Just like the giant sides of porterhouse hanging in their meat fridge, Meatmaiden keeps getting better with age. This stylish CBD basement restaurant and bar in Little Collins Street serves up a killer combination of dry-aged steaks, smoked meats, local craft beer and wine and quirky cocktails. They raise their meat game each week by sourcing rotating special cuts, such as a Robbins Island Wagyu 9+ Score T-bone or O’Connor’s Pasture-Fed Angus Rib Eye. Cult favourites aren’t forgotten - Meatmaiden classics like the 20-hour smoked Rangers Valley Black Market brisket, decadent lobster mac n cheese and saucy, crispy burnt ends still take pride of place and keep regulars coming back for more.

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