Meat District Co. Sydney

Ribs, burgers and beers have a new Sydney home at the newly-launched Meat District Co in King Street Wharf, a venue that bringing the successful LA venue to Sydney’s shores.

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Designed by DS17, the restaurant is spread across two levels linked by an imposing central spiral staircase. Upstairs offers a bar and dining area with water views and clear refrigerated cases displaying hanging cured meats. The lower level houses the central open kitchen which leads to al fresco dining.

The drink offerings include wines by the glass (from $8) and bottle, a range of beers and craft beers with a tasting paddle of three brews on tap. Cocktails by head bartender Kai Cuske range from house cocktails ($10) to classics ($15) as well as a changing menu of molecular cocktails.

The paddock to plate food menu by Head Chef Russel Rasheduzzaman is designed to please carnivores and further fuels Sydney’s love affair with the ubiquitous burger. You’ll find twelve burgers on the menu (from $12) including a Truffle Burger, Spider Crab Burger and a Roo Burger served medium rare. Beef and Pork Ribs are of the sticky, delicious, finger-licking variety (half rack $29 full $39) and if you can’t choose, the Burger and Beef Combo ($36) offers the best of both worlds. Lamb Loin ($33) is given the sous-vide treatment for that unmistakable tenderness.

Free range chicken, hormone/steroid/antibiotic-free beef are used but it’s not all meat dishes. From the entrees comes the Beetroot Salad ($9.50) accompanied by goat curd, roasted apple, radish discs, watercress and walnut pesto. Tuna-like in appearance, the Compressed Watermelon Salad ($8.50) is dressed with sumac, goat cheese and hazelnut while the Sweet Summer Corn ($7.50) is given a moreish combination of chilli, lime and truffle Parmesan.

Sides include the “try-stopping-at-one” Truffle Fries ($7.50) dusted with truffle salt, truffle Parmesan and truffle aioli. The Roasted Bone Marrow ($8.50) is seasoned with garlic, parsley, mustard seeds and chilli, rich, creamy and somewhat addictive, it comes served with a side of bread.

With all that delicious meat on the menu, you may be tempted to skip dessert but the Caramel Tart is well worth making room for. With salted caramel, popcorn, crushed peanuts and banana gelato, it makes a gratifying dessert and a good option for sharing.

With Sydney heading into summer, Meat District Co. is an ideal spot to enjoy drinks with friends over a Cured Meat Platter ($18 for 2 $34 for 4) as you gaze on the view, or tuck into a hearty menu of ribs, burgers and steak.

Meat District Co.
Lime St, King St Wharf, Sydney
Hours: Mon – Sun: 11:00 am – 12:00 am


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.