Given the name is Meat District Co, what you’re in for at this Cockle Bay bar and grill is easy to guess. Beef is the main canvas on which the chefs work their art at Meat District, with burgers, ribs and more on the menu. And what beef it is. Meat District have a ‘paddock to plate’ ethos meaning their meat is all locally sourced, grass fed and free from steroids, hormones and antibiotics.
Grab a seat outside to fully appreciate the water views while you peruse the menu. For a dramatic dinner, order ‘the Hook’: skewers of lamb or chicken and vegetables suspended over chips and salad so the sauce drips over everything. Slow roasted pork and lamb are available, there are 14 different burgers on the menu, ribs, kangaroo, sirloin, rib eye, barramundi and gourmet dogs.
For dinner and a drink under $20, go on Monday or Tuesday evening for slider and cider night, where you’ll get a pulled lamb slider, a crumbed chicken slider, a side of chips and a Bulmers cider for $18. If, like Ron Swanson, you like your meat with a side of whisky, sign up for the Meat District’s whisky masterclass to taste brews between 12 and 18 years old.
