Victor Churchill – Melbourne
What better way to spend part of the day in Melbourne than with a visit to Victor Churchill in Armadale. An exquisite butcher’s shop, you are met by the sausage handle door. Its little touches like this that show the thought that has gone into creating a visual feast for the eyes, and a feast for the tastebuds.
Quality and the best meat available are the hallmark of Victor Churchill. The meat is very attractively displayed in vertical cabinets. The aging of meat is also on display with large pieces hanging in special climate-controlled cabinets.
If you want a visual sensory experience to delight your gastronomic desires, I would thoroughly recommend a visit to this butcher’s shop. The Verde marble with variegations echo the texture of the protein. The cooper arches heighten and delineate the space, evoking the grandeur of Baroque cathedrals.
Victor Churchill’s closes at 5pm and at 6pm it reopens as a restaurant. The menu has a focus on the meat they sell. I was back for an evening meal.
We sat at the bar and had views of the Josper ovens used to cook the meat.
We also had the knowledge and repartee of the barman at our disposal. We started with some superb beef short rib croquets. They were crisp on the outside, soft and melting beef in the middle, delightful on the palate.
We then moved onto the chicken liver, black truffle & foie gras parfait, quince and pickles. Another flavoursome dish. The highlight of the meal was the meat main. I selected a wagyu MS9+ from Cobrunga Station in Victoria, the cut was a longissimus Dorsi, cooked medium. As expected, the steak was delicious, tender and with a pleasingly rich taste.
Victor Churchill as a restaurant is on the expensive side, however it is well worth the money for sure a rare experience. The food, service and ambiance made for the most memorable meals in many years. If you are in Melbourne or Sydney and fancy a great meal, or want to see meat retailing at its finest, go check out Victor Churchill.
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