It seems that Vic’s Meat Market fans just can’t get enough of it, forcing the venue to extends its hours into dinner territory. Now the Sydney Fish Markets space will be open till late on Thursday through Sunday, doling out dishes inspired by American steakhouses.

The three-year old Vic’s Meat Market is the creation of father and son Victor and Anthony Puharich, who also own Woollahra’s Victor Churchill. While long recognised as a beloved space for burgers and meat-based bites, the space is now set to turn a little more formal once evening arrives.

Dishes will of course focus on meat, with specialty steaks aplenty – Scotch fillet, sirloin and ribeye will be available, partnered with hand-cut fries and salads. But the best-selling menu item isn’t the steak but the brisket, which is typically served seasoned and paired with pickles, onion, homemade barbecue sauce and mustard. The meat is cooked for ten hours or more, placed in a custom-built smoker that has been shipped in from Kansas. It’s the largest custom smoker in Australia, and holds 200kg of brined and marinated meat at a time. 

Vic’s Meat Market’s menu is the same from morning through night but specials abound throughout the week. There’s even a happy hour if you needed more reason to visit – a two-for-one special on Young Henrys’ beers between the hours of 5 and 7pm.

Vic’s Meat Market
Sydney Fish Market, 50-60 Bank St, Pyrmont
vicsmeatmarket.com.au