Owner Neil Hamblen has brought Chef Tom Johnson on-board at Meatmaiden to deliver quality cuts of smoked and dry-aged meats.
Head down to this basement restaurant, where the decor is dark and moody. With black walls throughout, your eyes will be drawn to the large glass cabinets packed with meats proudly on display and lit up by spotlights.
With a custom-built wood-burning smoker shipped over from the States, you know you’re in for a treat when it comes to smoked meats. Caramel pork ribs are generously covered with a sweet and sticky glaze. There is a hint of chilli heat, while the spring onions cut though the richness. From the smoker and grill section, the Rangers Valley Black Market beef brisket tastes as good as it looks: an elegant slab of tender brisket topped off with a gorgeous black charred crunch. Accompaniments are well matched: tangy red pickled onions and zucchini add contrast to the beef and the meaty barbecue sauce brings a hint of sweetness.
PSST! The Xpress Meat lunchtime menu offers excellent value with a starter, main, side and beverage for $30.