Elevating butchery into a performance and artform, Victor Churchill Melbourne is a space designed to spark culinary conversation and reimagine the way that we eat. The store comprises an artisan butchery and grocer, complete with a curved marble dining counter from which to revel in a multisensory food experience.
Armadale and the original store in Sydney have some similar elements, in that both are located in European style high street locations, contained behind a heritage façade, in buildings with significant character. Upon entry through the High Street heritage façade, once an old bank, guests are greeted by three solid circular timber butchers’ blocks– an opening statement of brand ethos and a deliberate DNA connection to the Sydney store. They are placed front and centre; a working altar, shielded by a three-metre high curved glass screen.
Luxe in detail, its theatrical interior is defined by a sumptuous material palette. Floors are made of deep green Verde marble, veined with natural variegations echoing the texture of protein. Fine copper arches by DiEmme heighten and delineate the space, subtly evoking the grandeur of Baroque cathedrals - a deliberate nod to the family’s Croatian heritage.Stunning flexible space for small to larger private events.
The back of the store boasts a stunning, sophisticated horseshoe bar with seating for 12 guests to sit and relax. Head Sommelier Mike Rapajic has expertly curated a menu of local and international wines and champagnes, as well as a selection of classic cocktails.
Bar Opening hours
|Open 7 Days Per Week||12pm – 3pm
|Open 7 Days Per Week||3pm – 6pm
(No reservation required - walk-ins)
Head Chef Scott Burness has created the perfect menu to accompany your drink of choice at The Bar, including oysters, caviar, a selection of house charcuterie, grilled and rotisserie meats along with fresh lobsters from the tank.
Australia’s first Josper charcoal-fuelled rotisserie, charcoal oven and basque grill is utilised to create takeaway charcoal rotisserie chicken, and a selection of hot rolls.
DRY AGING ROOM
AND CHARCUTERIE COUNTER
Floor-to-ceiling Himalayan salt bricks imported from The Himalayas in Pakistan brings impactful scale to the dry ageing room, a Victor Churchill signature element. An artisanal collection of the world’s most prized charcuterie and smallgoods is featured between two original non-restored Berkel slicers, a relic of respect to an age-old profession.
Upon entry through the High Street heritage façade, guests are greeted by three solid circular timber butchers’ blocks encased by a 3 metre curved glass wall, a world-first.