Exploring the Luxurious World of Victor Churchill: A Meat Lover's Paradise in Melbourne
- Lee Chan
- Mar 14, 2024
- 4 min read
Updated: Mar 7
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 garnered international acclaim, with the late Anthony Bourdain even calling it "the most beautiful butcher shop in the world."
This meat lover's paradise now has a home in Melbourne. Every detail, from the bronzed sausage door handles to the marbled floors, is thoughtfully curated.
A Cult Following
Before we dive in, 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, myself included.
I have embarked on a pilgrimage to the Sydney location and dropped a pretty penny for premium cuts of beef, cold cuts and even dessert.
Their artisanal meats, like the thinly sliced Bresaola and chorizo will be impossible to walk past without convincing yourself, "it's just 100g...", and then walking away with the all the elements of a very bougie charcuterie board.
But we're getting sidetracked, it'll happen a lot in this shop; 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, horseshoe, champagne bar. The backdrop? Cured meats hanging in display fridges so clean and shiny, I'll bet you could eat off of the glass. Manicured lamb racks sit with handsome rib-eye steaks on the bone, just chilling. In front of you, the polished, well-dressed bartender asks, "what's your poison?"
Heaven really does exist.
Sourdough and butter starter
I define a good restaurant by its attention to detail and how good their bread and butter offering is. Victor Churchill Melbourne ticks all the boxes.
To start, a plate of crusty sourdough, a generous serving of rustic butter, haphazardly lobbed and smeared onto the plate.
It's the kind of bread and butter that makes you ignore all your instincts: there's a lot of food coming, don't go crazy. Do we listen? Not this time.
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.
It's at this point, I start to doubt my choice of bread and butter consumption, but I'm not a quitter.
Each slice of capacollo melted on my tongue. I spread the duck rillete on more sourdough and topped it with a cornichon. I can still taste the soft, salty prosciutto that left a sweet aftertaste.
In hindsight, we probably should have gone easy on the bread, but when in VC...
Steak Tartare with gaufrette crisps
Next up, the Steak Tartare accompanied by gaufrette crisps and a hint of tabasco.
The balance of flavours in a dish like this is important: the quality of the beef is on full display, the flavours need to balance well and there needs to be consistency and contrast in the texture. This was exceptional, faultless.
It would be a sin not to indulge in this dish at an elevated butchery like Victor Churchill, a must-order.
The Cheese Souffle
Prepare your cameras for a presentation. 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 but no regrets. We have started to undo the top button of our pants at this point.
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 is not to be missed; if you've tried it, please confirm this.
Steak Frites with Bernaise Sauce
Mains at Victor Churchill are an experience on their own.
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. By now, I was wishing I had worn looser clothing, a mumu perhaps, to this lunch.
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.
Someone, anyone, I need to phone a second stomach.
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.
Rolling out of the restaurant
Victor Churchill Melbourne is more than just a butcher shop and restaurant; it's a 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.
Treat yourself to a carnivorous adventure at Victor Churchill. Just remember to come hungry, wear something loose and roll out of there like a happy pig.
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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