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Exploring the Luxurious World of Victor Churchill: A Meat Lover's Paradise in Melbourne

Hey there, meat enthusiasts and food lovers!

I want to take you on a mouthwatering journey to Victor Churchill Melbourne, a place where steak aficionados and carnivores rejoice.

Originating in Sydney as a bespoke butcher shop, Victor Churchill has gained international acclaim, with the late Anthony Bourdain even calling it "the most beautiful butcher shop in the world." It's a meat lover's paradise in Melbourne, where every detail, from the bronzed sausage door handles to the marbled floors, is thoughtfully curated.

A Cult Following

Before we dive into the culinary wonders that await you at Victor Churchill Melbourne, let's take a moment to appreciate its humble beginnings in Sydney. The original store opened its doors in 2009, quickly amassing a devoted following. I, myself, have embarked on a pilgrimage to their Sydney location just to indulge in their premium cuts of beef. Their artisanal meats, like the thinly sliced Bresaola and chorizo will tease your senses from the charcuterie counter. But let's not get sidetracked; there's something else that makes the Melbourne location truly special.

The Champagne Bar

Picture yourself perched on a stool at the elegant 12-seater champagne bar, shaped like a horseshoe. With a glass of expertly crafted gin martini in hand, you'll feel like a true connoisseur.

Plate with sourdough bread and large serving of butter

Sourdough and butter starter

Any good restaurant is defined by its attention to detail, and Victor Churchill Melbourne is no exception. As you start your gastronomic adventure, you'll be treated to a plate of crusty sourdough accompanied by a generous serving of rustic butter. It's the kind of bread and butter that makes you want to ignore all your instincts that tell you, your eyes are not bigger than your stomach. Do we listen? Not this time.

Silver plate with ribbons of cold cut meat, pickles and bread

The Chef-Selection Charcuterie Plate

When in Rome, or rather, Victor Churchill, it's only fitting to let the chef guide your choices. We opted for the chef-selection Charcuterie Plate, which included duck rillette, duck and orange terrine, chorizo, prosciutto, capacollo, pickles, and charred sourdough bread. Each bite was a mouthful of expertly cured, salty meat with hints of spices; we probably should have stopped eating the bread, but when in VC...

Steak tartare with egg yolk in the middle served on a plate

Steak Tartare with gaufrette crisps

Next up, we ventured into the realm of raw meat, the Steak Tartare accompanied by gaufrette crisps and a hint of tabasco. It would be a sin not to indulge in this dish at an elevated butchery like Victor Churchill, a must-order.

Cheese souffle on sauce and sauteed leeks

The Cheese Souffle

Prepare your cameras for a presentation as the waiter pours rich, creamy cheese sauce over the Cheese Souffle. Served on a bed of buttered leeks with shaved truffles on top, it's an indulgent dish that will leave you with no regrets.

Charred whole calamari served on white sauce, olive oil and a wedge of lemon

Charcoal Grilled Calamari

While Victor Churchill Melbourne is renowned for its steaks, we decided to test their grill power with the Charcoal Grilled Calamari. Cooked to perfection and accompanied by ajo blanco, espelette pepper, and a touch of lemon, this dish showcased their versatility beyond meats. Just looking at the photo brings back memories of the smokiness of the charr and the sweet taste of the delicate flesh. A flavourful dish with minimal ingredients, the best kind of eating. I have also heard that their lobster was not to be missed; if you've tried it, please confirm this.

Medum-rare cooked steak sliced, lemon half, green salad on a plate

Steak Frites with Bernaise Sauce

Mains at Victor Churchill are an experience on their own. It would be so easy to come in an indulge in a serving of their expertly cooked steak cuts, but it's so much better to experience this in a group of two or more, order more food and try everything.

The Steak Frites, perfectly cooked to a medium-rare with a delectable smoky flavour. Paired with the velvety bernaise sauce, it was exquisite, savour this one.

two sliced rounds of pork porcetta with crackling drizzled with sauce, lemon half, salad on a plate

Kurabuta Pork Porchetta

The Kurabuta Pork Porchetta was a standout. The meat was tender encased in crunchy crackling, and a sauce that highlighted the flavours without overpowering them; it was a porcine masterpiece. I remember taking a better photo than this at the time, but obviously I was in a hurry to get that cracking on my plate.

Apple tart tartin on caramel drizzle and a quenelle of cream on a plate

Apple Tart Tartin, Caramel Glaze

Though we felt like we had eaten the whole hog, we couldn't resist sampling the Apple Tart Tatin.

Burnt apples with a caramel glaze on a buttery pastry, served alongside a quenelle of vanilla ice cream, it provided the perfect sweet finale to our feast.

Victor Churchill Melbourne is more than just a butcher shop and restaurant; it's a culinary sanctuary for meat lovers. From the meticulously curated interiors to the expertly prepared dishes, every aspect of the experience is a celebration of craftsmanship and indulgence.

Whether you're a local or planning a trip to Melbourne, make sure to treat yourself to a carnivorous adventure at Victor Churchill. Just remember to come hungry and leave with your taste buds dancing and a food coma.

Victor Churchill Melbourne is open 7 days a week, they offer lunch daily from noon and dinners Wednesday to Saturday from 6pm. For more information and bookings head to their website.



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