Victor Churchill

132 Queen Street (Moncur st), Woollahra NSW 2025, Australia
Hours:
None listed (See when people check in)

People tend to check in during these times:

  • Today
    • Noon–2:00 PM
    • 4:00 PM–7:00 PM
  • Fri
    • 10:00 AM–11:00 AM
    • 1:00 PM–2:00 PM
    • 4:00 PM–6:00 PM
  • Sat
    • 6:00 AM–6:00 PM
  • Sun
    • 10:00 AM–5:00 PM
  • Mon
    • 11:00 AM–6:00 PM
  • Tue
    • Noon–6:00 PM
  • Wed
    • 11:00 AM–6:00 PM
Credit Cards:
Yes
8.0/10

Based on 20 votes

People like this place

Total Visitors
275
Total Visits
464
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15 tips. Filter by taste:

  • all tips
  • wagyu beef
  • pate
  • biltong
  • foie gras
  • sausages
  • terrine
  • doormen
  • truffles
  • chefs
  • fruit
  • Catherine

    Best meat in Sydney, lots of French products too such as foie gras, which you are not going to pay less than 75$. Wagyu beef burger is way too salted tough.

    Catherine · June 27, 2013
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  • Travel + Leisure

    This butcher’s shop looks like Willy Wonka’s meat-minded counterpart, down to the cast-bronze sausage links that serve as the front-door handle. Don’t miss the house-made goodies to go.

    Travel + Leisure · July 27, 2012
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  • Tony H.

    Try a 100 grams or so of the shaved Wagyu.

    Tony Hindle · March 11, 2010
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  • Bret W.

    Make sure to get some Truffle pâté

    Bret Weinberg · August 11, 2013
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  • A. P.

    Great service, amazing meat, terrine, pâté at reasonable prices and there is even a doorman! Go for it!

    A. P6. · December 23, 2012
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  • Trish B.

    When you have finished buying your meat head on down to chiswick for a glass of wine and some food.

    Trish Barry · March 15, 2012
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  • Ka neh L.

    Grain fed t bone...approximately 24mm thick.....oh my Buddha !!

    Ka neh Lu · March 7, 2012
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  • Jen Y.

    My taste buds get withdrawals from the wagyu biltong

    Jen Y · January 14
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  • Jen Y.

    The melt-in-your-mouth terrine *drools*

    Jen Y · January 14
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  • James F.

    One word, amazing! Highly recommended.

    James Fewtrell · August 3, 2012
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  • Citibank A.

    In October, chefs and clever culinarians share their skills and secrets. Roll up your sleeves, tie on an apron and cook up a storm. Taste the fruits of your labour afterwards as part of the CSIFF 2011 Read more

    Citibank Australia · October 10, 2011
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  • Pablo S.

    This is butcherlicious

    Pablo Smith · August 1, 2010
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  • Flore G.

    Meilleure viande de Sydney, Mangez en moins beaucoup moins mais mangez la meilleure!

    Flore Gregorini · February 24, 2011
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  • Guía P.

    Esta charcutería es un restaurante (victor Churchill) Read more

    Guía Planeting · May 27, 2014
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  • Maurizio O.

    La più' bella macelleria mai vista al mondo

    Maurizio Orlando · January 10, 2011
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