Vic’s Meat Market, Pyrmont

What’s a butcher doing at a fish market is a question you might ask yourself if you haven’t already been to Vic’s Meat Market at Pyrmont.

Opened in September 2014, the business is a venture by Victor and Anthony Puharich, the owners of the glam Victor Churchill butchery in Woollahra.

Photography © by Gourmantic – Copyright: All rights reserved.

Here at the fish market, you won’t find the Woollahra vibe but an array of quality meats that will make you forget you’re in a fish market. The shop is well laid out and starts with a section displaying a solid range of BBQ tools as well as BBQ condiments.

The meat is grouped by animal starting with lamb, then beef, a selection of wagyu and pork. You’ll also find poultry and sausages. Open fridges display a selection of packaged meats as well as charcuterie.

The prices offer good value and the cuts of meat we sampled ensure that Vic’s Meat Market is essential shopping at the Sydney Fish Market.

If you can’t wait to get home to cook your meat, follow your nose to Kong’s Cave on the left of the butchery for American barbecue dining in a casual setting featuring beef brisket sandwiches, burgers and chicken wings.

Vic’s Meat Market
Bank St, Pyrmont 2009
Hours: Mon to Sun 8am – 5pm


This article is posted on - All rights reserved - Copyright © 2018.

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.