While we were in Sydney earlier this year we were keen to check out Victor Churchill after seeing something on TV while we were just lounging about at home one lazy day. It looked like nothing we had come across before so we made a mental note to visit.
Victor Churchill is essentially a butcher. But it’s not just ANY butcher. It is the pinnacle of butchers. They sell quality, fine meats and have been around since 1876, making it Australia’s oldest continually run butcher shop. But it is that feeling of luxury when you step through the doors of this boutique shop (using the bronze sausage door handles) which is amazing for a shop that sells meats. Somehow they have pulled it off with providing a special experience to their customers, with their glamourous rich timber wall panelling, large glass windows and marble floors. There is also a sense of space when you walk through, which is not something you experience in a normal butchers.
When you step inside the shop, there are large glass cabinets housing meats from large lamb racks, eye fillet steaks and even marrow bones to the fancy stuff such as French trimmed veal cutlets, Rangers Valley grain fed aged black angus short ribs and David Blackmore 600 day ration fed dry aged full blood wagyu scotch steak, only to name a few! They also have premium cured meats and other luxurious produce such as duck liver pate with cognac or truffle. We ended up taking away some of the cured meats and pate plus some fresh bread there for a picnic at the nearby park.
There is also a floor to ceiling glass cool room on the other side of the hallway opposite the cabinets which consists of specialty cuts of meat hanging from a custom designed metal chain conveyer belt with massive carcass meat cuts hanging behind in the dry aging room. Himalayan salt bricks are stacked up behind that to act as a natural air purifier and reduce humidity, to assist with the dry-aging process. It definitely serves as a statement when you enter. And if you’re lucky, you may get a chance to watch the staff work away at cutting up the meats in the special room that’s almost set up as a stage for their butchers.
The cured meats and pate we took away were of top quality and we SO wished we could have taken some back to Melbourne. Overall, this was definitely an experience and I highly recommend you stopping by if you have some time!
Address: Queen St, Woollahra NSW 2025
Phone: +61 2 9328 0402