We’re proud to be a part of the reinvention of pub culture and cuisine, providing some of the freshest, highest quality steaks, burgers and briskets gracing your menus and those of your go-to locals.

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The Oaks Neutral Bay

We’ve been supplying this Sydney icon for years with a range of dry-aged cuts, portion cut steaks and their very own unique signature burger blend.

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Park-House

Park House

Since launching in 2017, we’ve worked closely with Executive Chef, Dave Clarke, and Head Chef, Jason Stuart, to provide a range of specialty beef, lamb, and poultry to suit their unique wood-fire grill.

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Duke of Gloucester Hotel

More than your average bistro menu, the DOG Hotel has their own in-house dry-aging cabinet, which we pack with our quality bone-in, marbled, grain-fed beef. We also supply a range of whole chickens, lamb and pigs for their rotisseries ovens.

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Duke-of-Gloucester-Hotel
Newport-Hotel

Newport Hotel

Since launching this multi-level venue, including Bert’s Bar & Brasserie, we’ve worked closely with the Merivale team to stock their bistro range of meats, signature burger blends and the highest quality, marbled, pasture-fed range of meats, perfect for cooking on their Josper Grills.

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We encourage our chefs to delve deeply into their creativity, so it’s crucial that we work with suppliers who can keep up with our need to work in new and exciting ways, while still providing the consistency of quality. We are proud to have fostered a close partnership with Haverick Meats over the past few years - they intuitively understand our business and the needs of our chefs.

Justin Hemmes, Merivale

Industry News ― The latest news and insider information from the foodservice industry.

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Christmas Meats
Creative Cuts & Butchery Techniques
Burgers Made Better. Automation doesn’t mean cutting corners.
A Tale of Two Grills. To charcoal, or not to charcoal?
Celebrating the World through Food
The New Normal: Immersive Restaurant Experiences
Dry-Aged Meat, Explained
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