Victor Churchill has established itself as Melbourne's most bougie butcher. With floors made of deep green Verde marble and fine copper arches, the space pays homage to the owner's Croatian heritage and bears almost no resemblance to your local butcher shop.
The multisensory, theatrical-like space features a dry ageing room with floor-to-ceiling Himalayan salt bricks, a charcuterie counter displaying top quality cured meats (featured between two original non-restored Berkel slicers), custom fridges storing fresh meats, sausages, terrines, housemade parfaits, sauces and even desserts, and an extensive range of gourmet pantry items (even stocking local favourite Baker Bleu bread).
Offering only the highest-quality cuts of meat, Victor Churchill has sourced its products from suppliers including Stone Axe Fullblood Wagyu and premium grass-fed Black Angus beef by O’Connor in Gippsland.
Walking through the butcher's shop, you'll find a horseshoe-shaped cocktail bar at the back. The bar seats 12 people in an intimate setting so customers and bar-goers alike can enjoy a glass of Champagne or a cocktail. The head chef has curated an offering of luxe menu items including oysters, caviar, house charcuterie selections, fresh lobsters from the tank, and of course a premium selection of grilled and rotisserie meats such as the Rangers Valley Black Market Scotch Fillet (500g, $155) or splurge on the Rangers Valley Black Market Bistecca (1kg, $245).
