Meatmother in Melbourne has been relaunched and reinvented. The restaurant remains dedicated to the importance of ethically-raised, quality produce, but the menu and cooking techniques have seen some changes.
Previously well-known for its American BBQ, the new Meatmother now draws upon BBQ techniques from around the world, and will be grilling, smoking, roasting and barbecuing over premium white charcoal. The kitchen and menu have been remodeled in consult with chef Adam Liston from Northern Light in Smith Street. Daily pit specials have been introduced, and the menu boasts a new cocktail, craft beer and wine list.
“We’re still Meatmother, we’ve still got the same attitude”, says owner Neil Hamblen, “we now just want people to come, enjoy and share our incredible new dishes and drinks with friends in an always fun environment”.
See here for more information, including menus and opening hours.
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