Anthony Bourdain described Sydney’s Victor Churchill as “the most beautiful butcher’s shop in the world”. The Melbourne offshoot, in a former bank resplendent with marble, timber and copper, is equally gorgeous. Even better, it includes a glamorous restaurant: a temple to premium beef.

There’s a trophy two-kilo tomahawk, or neat 160g Scotch cap that’s rich, tender and charry crusted, dolloped with textbook bearnaise. “It’s like butter,” a diner swoons of his wagyu, while savvy white-jacketed staff confirm decadent Paris mash is indeed half butter.

Tables dot the shopfloor where glass cabinets house spectacular cuts, while a curved 13-seat bar looks towards the charcoal Josper grills behind. There’s fish, calamari with romesco, prawns drizzled with dashi butter, even classic desserts like profiteroles. But why skip splurge-worthy steaks when this butcher has supplied Australia’s top restaurants for years?

Good to know: Bookings open 10am on the first of the month for the following month.

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