Meatmother

Gastrology were recently at the re–opening of cult Swan Street restaurant and bar, Meatmother.

A venue synonymous with the thriving American bbq culture in Melbourne, Meatmother are showing why they are always one step ahead of the trends by reinventing their menu to include daily pit specials, a revived cocktail list and lighter menu options. 

With protein still at the heart of their menu, the new Meatmother focuses on cooking over premium white charcoal and native hardwood: grilling, smoking, roasting and barbecuing until scorched and succulent. This method allows all the natural flavours of the carefully sourced local produce to shine through. 

We loved tasting out way through the new menu. Think fried padron peppers with charcoal salt and spiced wagyu beef meatballs finished with hot sauce. It's all good. A stand out was the beef brisket. Beautifully tender, the slices of meat showcased a wonderful smokiness and depth of flavour. Served with a gooey burnt eggplant which further emphasised the smokiness and zucchini pickle to add just the perfect touch of acidity to balance the overall richness of the dish. It is superb.

Our visit concluded on a deliciously sweet note with Meatmother's take on a cheesecake. Luxurious whipped cheese is served with pickled blueberries. The addition of berry jelly gives it an interesting all-American touch. Very clever.

Although the restaurant has changed, Meatmother's proposition remains the same: if you treat ethically-raised, quality produce with the same respect and approach the cooking process in the most natural way, the results are simple but incredible.

Location: 167 Swan Street, Richmond
Phone: 03 9041 5393
Link: http://meatmother.com.au/
Cuisine: American BBQ