Est. 1928
Since 1928
Before it served steaks, it served something else.
In 1928, the Footscray Meat Company opened these doors. For sixty years, this was Melbourne's busiest slaughterhouse — a hundred head of cattle a day, six days a week, for generations of butchers who knew every cut by feel.
The hooks are still in the ceiling. The cold room still has the rail system. The floor drain in the centre of the dining room isn't decorative — it's original. We didn't sandblast the history out. We built around it.
The menu is what it is: beef raised within 200km of here, butchered in-house, cooked over Australian ironbark. Respect for the animal that died. Respect for the building that witnessed it.
96
Years running
100+
Cows a day (then)
