Victor Churchill

Go through the door and enter a magical world of beautiful food, great customer service in a stylish environment. Everything is top class. The fillet, terrines, Basque cheesecake, poached mango, to name a few and the beef Wellington is to die for

A very fancy butcher, so stylish and well-presented that you might mistake it for a boutique store at first. The staff were friendly and approachable. If you have any questions about their range, they’re more than happy to help and offer tailored recommendations. The prices are definitely on the higher side, but when you consider the quality of the products, the location, the thoughtful presentation, and the overall experience, it all makes sense.

The best butcher in the east hands down. Quality produce all round. We ordered sausages, a mix of pates, breads, cold cuts and chicken. 5-stars.

Must visit, best meats and lunch. The experience you get at Victor Churchill is second to none and not many stores offer anything similar. Cannot recommend enough and each visit is exceptional for the service alone. The food and meats are incredible on display like an art gallery. Must try their lunch rolls which are only $16, and for the portion/sizing it’s very generous. One of my favourite stores in the area.

I live locally and have always shopped at VC but 6 months ago I started reading the labels of all of their pre made items and everything from the $20 bolognaise sauce I feed my 2 year old son has seed oils and artificial flavours. I spoke to the staff and queried why a price point like Victor Churchills uses cancer causing seed oils in all of their food. Went in yesterday to see if they had updated to olive oil or something healthier but still the same ingredients in their ‘high quality’ top end products. Go elsewhere this chain is expensive and quality of ingredients is very poor.

Over the past week we had the pleasure of doing the sausage and the butchering beef 🥩 course. It was an amazing experience that was truly made magnificent by Luke our butcher. His personal care and sharp personality rounded two great nights of learning and enjoyment!

Butcher shop that’s also a restaurant. Nice beef and highly recommend the mashed potatoes. Very nice service. Advance reservation is recommended, and you can park by the road if it’s available.

You can't go wrong if you choose to shop here! Top quality range of sirloin steaks to the lamb racks, mustards, burger patties and finally their whole range of sausages is 2nd to NONE. Victor Churchill always MEATS my expectations.

Absolutely incredible food, drinks service, and venue. Our family enjoy fine dining, and our experience at Victor Churchill Melbourne was the finest in dining experiences. My wife and I took one of our children and her partner to celebrate her 30th birthday. Every single dish was 5-STAR, I could rave on about this restaurant for hours. It was all that we'd hoped for and more. If you are looking for somewhere to take someone or your family for a very special restaurant experience, don't think twice, just book in, you will be blown away. Tony Southwell

Absolutely incredible food, drinks service, and venue. Our family enjoy fine dining, and our experience at Victor Churchill Melbourne was the finest in dining experiences. My wife and I took one of our children and her partner to celebrate her 30th birthday. Every single dish was 5-STAR, I could rave on about this restaurant for hours. It was all that we'd hoped for and more. If you are looking for somewhere to take someone or your family for a very special restaurant experience, don't think twice, just book in, you will be blown away. Tony Southwell

I once saw David Copperfeild in a Las Vegas show but not even that could compare to the magic I put in my mouth after visiting Victor Churchill. I had the wagyu aged beef from Peter Blackmore's legendary farm and I can say the meat was stunning It melted in my mouth barely chewing it but the flavour of steak danced across my tongue making me once again believe in the goodness of humanity Team members were engaging polite and patient as I took photos of the store they were happy to make recommendations and engage with suggestions as well. The cost was comparable to a night out at a restaurant but the food was of a much higher standard, coupling that with the condiments of a nice mash and beans it was a very special

I was broke before I walked in. But now I'm off to sit with the homeless with my raw meat hoping for a hot day to cook it on the concrete. This place is beautiful, spectacular and extravagant. Everything is laid out so perfectly. I almost feel like I need a membership card to get in the door. All the displays make their meats look perfect. I want to try everything. Even if I don't know what a lot of it is. If they had rooms to rent. I'd move in.

I walked in , wasn't acknowledged by any staff, waited around 10 mins for service, no one said a word to me... i left without what I came in for... worst customer service experience I've had in a while...will not re visit again! it it very well to have amazing great quality produce, however it Means nothing at all without staff that are capable of giving great service, or even able to acknowledge a customer as they enter...

Whenever I feel like I want to eat a ridiculously good steak, this is the place to be! I know their best wagyu is not cheap (marble 9+ is almost $200/kg,) but it's worth it. If you think about how much you're paying for ok steaks at restaurants, I would rather come here to get and cook at home as I exactly like. My favorite way is to get a thin steak, cook medium rare, and eat with top quality soy sauce and fresh wasabi...hmmm...I am in heaven! Oh, they also have great desserts - like creme pudding... :)

Victor Churchill is without a doubt the most glam butcher in Sydney. If not in the whole world. Enter the boutique-look shopfront (note the sausage link door handle) to discover a carnivore's wonderland complete with a glass-encased carving room, purchase areas akin to fashion retail stores, and a dedicated charcuterie section. While the marble floor space is primarily about meat, meat and more meat, there is also an entire fridge full of pre-made gourmet side dishes and desserts - why not pick up all three courses in the one convenient location? On my last trip here, I bought a pretty pricey lamb backstrap ($42 worth of the stuff) that was pre-trussed and stuffed with wilted spinach and Persian feta. My lab-coated staff member even went as far as to advise cooking instructions (sear on all sides in a pan, then transfer to a high heat oven for 20 minutes or until pink in the centre, if you must know) before walking me to the door. Where else but in Woollahra.

Victor Churchill is a butcher but you May or May-Not go here to buy meat. The May-Nots walk in just to stare at the various ostentatious displays of animal protein kind of like if sweet tooth Willy Wonka had shut up his chocolate wonderland and decided to try his luck with rabbit fillets. I have been in at least three separate times and did not buy anything from here on any of those occasions. I came to look, point, stare, smile, and smell (wait, not smell, not smell) and hold the door open for the rest of the google-eyed guests on my way in and out. But in no way am I trying to discredit this very fine establishment. This butcher is first-rate and I'm certainly no meat connoisseur. But if are like me and don't love meat go in anyway. When was the last time you went to an (admittedly very different) zoo?

I had been looking for a proper butcher in Sydney and heard about Victor Churchill. I am happily poorer for the discovery. One of my big complaints in OZ is the absolute dearth of good hamburgers. After much research I found it consists of many reasons why, but the first is Aussies start with a different product than American ground beef (mince). A good grind for hamburger is 80% beef to 20% fat and can even go as high as thirty percent fat. Once you get below 10% it is just going to turn out wrong, wrong, wrong. The next thing is is it should be ground rough, packed only lightly in to patties, and grilled up within a few hours of being ground. AND NOTHING WEIRD added ala Aussie style aka meatloaf sandwich aka barfamatic. Guess who can do this for me? Victor Churchill. Oh yeah, best steaks sold at retail in the world. Just an FYI, my teenage son loves them so much he calls them "Saint Churchill". Maybe for the all the sacred cows that have passed through there. They would be six stars if they only sold proper American style bacon.

Waited 30 mins before getting served. Staff would pick who they served and usually older couples who seemed to come in and get served immediately. When asked by customers, they blatantly ignored them. Very rude. wagyu - too fatty and after bbq no meat left. fat had dissolved away toulouse sausages - definitely not toulouse sausages, not even nice pork sausages beef sausages - needed seasoning pate - nice duck confit - make it yourself these people don't know how to do it

I'm not sure if this place is a butcher or a museum...but I could spend days staring at meat curing on a rotating rack in a glass cage.

Great products, beautiful venue and the friendliest service! We spent way too long in here, but it was great!

I had a horrible experience in Victor Churchill. As Covid regulations have been changing so frequently I was not aware of the current mask policy. I entered the store not wearing a mask. After several minutes of waiting to be served a man raises his voice at me to put a mask on. I fumbled to get my mask out of my bag and put it on. As I was doing so, he raised his voice again "are you going to put a mask on or get out". At that point I already had the mask in my hand and was trying to put it on. The man then walked to serve a customer behind me. Before I left the store, I confronted the man that yelled at me and apologised for not knowing the current regulations however I was not okay with the way he spoke to me. He said "okay" and then turned his back with no apology. There is no instance where a man should ever raise his voice at a woman. I left the store with tears in my eyes. If you would like a butcher with the same quality but with helpful and warm service, please visit Nicholas & Co Butchery in Edgecliff.

Didn't MEAT Our Expectations... My boyfriend and I used to both be big fans of Victor Churchill. It's a beautiful, world class butcher shop - more akin to ajewelrystore than a meat market. It is expensive, but quality meat usually is - and I'm willing to pay a bit more for quality and a nice experience. If not for the terrible experience we had with one of the classes that they offer - this review would probably have been 4 stars for the shop alone. I bought my boyfriend the so-called cooking class called "Let's Cook Meat!" for Valentine's Day. Having been to the shop, my boyfriend and I were very excited for the class, figuring it would be as perfect as everything else in the shop. But we were incredibly disappointedwhen we showed and realised that it wasn't a cooking class at all - it's more of a demonstration where you sit and watch one of their chefs cook meat. We found it sloppy and disorganised, from the wrong start time on the website to them not even providing you with the recipes that they show you. To top it all off ...you'd think that they could have sprung fora paper plate and fork for us to eat the finished dishes. Instead, the finished meat was cut up on a cutting board andwe were given some paper napkins to grab and eat the meat with our hands. Eating a massive, steaming, saucy piece of beef cheek with my bare hands wasn't much fun. We hoped to learn some interesting cooking techniques - but could have watched a tutorial on YouTube instead for the way they run this class (in fact, our host literally uttered the exact words "you can learn all of this on YouTube"). For $150/each, we expected much more from the folks at Victor Churchill. What made it even worse (and why I'll never shop here again), when they asked us to provide some constructive feedback via email - they replied to our email with something to the effect of "thanks for the feedback, but you're wrong and people love this class." Sorry Victor Churchill's, but next time we decide to spend $60/kilo on delicious steaks, we'll be spending it at Hudson Meats.

Trust Woollahra to be the home of the most divine butcher in Sydney. The first thing you notice about Victor Churchill is the window display. You may be mistaken for thinking you're looking inside a jewelry store but the sausage door handle suggests otherwise. Push through the door and again you may think you've walked in to a high-end luxury store. There are no white tiled walls, fluorescent lights or stainless steel benches here. There is timber detailing, marble floors, leather walls, copper fridge cabinets, ceiling to floor glass, a Himalayan salt brick wall for dry aging meat, restored antique meat slicers and even cameras which display the specials of the day. The incredible design aesthetic makes it is easy to forget that this is a place you can purchase a good cut of scotch fillet. It goes without saying the meat is of the most excellent quality but so are the butchers who are 'par excellence' with the best in the world. Naturally the prices are what you would expect from this high-end butcher (very pricy), which is why a trip to here is usually reserved for a special occasion. Overall a trip to Victor Churchill is a must for meat lovers and design lovers alike.

I bought two beef and oxtail pies on Monday, my son got pretty sick after eating those pies. I rang up and asked when the pies were made, I was shocked to hear that they were made last Tuesday. That explains why my son had gastroenteritis, the shop keeper also told me they normally keep the pies for nine days. I wonder how much preservative in those pies in order to keep that long. I paid $18 for two pies (the pie is not big at all) and expected they are top quality and fresh but it ended up they were 6 days old pies and made my son extremely sick. They offered no apology, just sound very cold as I am not their top customer. Beware what you're buying in this shop, the products there are not always fresh even the meat.