One Hundred & Fifty Years
in the making

In 1876, a butcher shop opened its doors at 132 Queen Street, Woollahra.

One hundred and fifty years later, the doors remain open and the craft continues. We mark this milestone with intention.

An original short film, The House of Churchill, brings our story to life through the people who have shaped it across generations. Alongside the film, a series of limited-edition creations, unveiled each month since May, pays tribute to 150 years of craftsmanship, tradition and the enduring spirit of Victor Churchill.

The House of Churchill

150 Year Milestone

Back

The House of Churchill, tells the story of Victor Churchill through the people who have shaped its legacy across generations.

Moving between archival material and contemporary footage, butchers, producers, customers, family and friends share their personal stories and reflections, celebrating 150 years of craftsmanship, connection and tradition.

As we celebrate 150 years, we recognise that Victor Churchill would not be what it is today without the extraordinary people who have been part of our journey.

To our team, past and present, our loyal customers, and our exceptional producers, including Stone Axe, O'Connor Beef, Breakout River and the Griffiths Family, whose dedication to raising exceptional Kurobuta pork reflects the quality and craftsmanship we hold so dear.

To our suppliers, partners, designers, architects, builders and craftspeople who have helped bring our vision to life. To the media who have championed and shared our story, and the many individuals and families whose loyalty, belief and support have shaped Victor Churchill across generations.

Every contribution, every relationship and every shared moment has played a part in making Victor Churchill what it is today.

To everyone who has been part of our story, we see you, we value you, and we thank you. This milestone belongs to you as much as it does to us.

EXPLORE OUR 150 YEAR MILESTONE COLLECTION
May
Champagne Raspberry Vanilla Celebration Cake

Soft vanilla sponge, a vibrant raspberry centre and champagne-infused buttercream, finished with fresh berries and touches of gold.


The first toast of our anniversary year.

June
L’Oreille de la Belle Aurore

A grand pâté en croûte, seven kilograms of patience and precision. 


Handcrafted by our Master Charcutier, Romeo Baudouin, and finished entirely by hand.

July
Fête de la Truffle

Black truffle, celebrated across the winter table.


From golden pastry to velvetly risotto, each dish carries the earthy perfume of the season.

Aug
Escargot Classique

Rich, indulgent and unapologetically French.


A timeless classic, made with precision and served with unmistakable confidence.

Sept
Spring Celebration Cakes

A new creation and a much-loved favourite, both made in our pâtisserie for spring.


White chocolate, pistachio and raspberry come together in soft, considered layers, while champagne and strawberry return, reimagined for the season.

Sept
Spring Lamb

Two new creations from our butcher, made for the spring table.


Lamb Leg Paupiette, a French technique reimagined with olives, peppers and confit garlic, and Mediterranean Lamb Shoulder, slow-cooked with preserved lemon, herbs and roasted tomato.

Oct
The Red Carpet & The Oscar

A rolled red velvet cake with white chocolate ganache, crowned in gold-flecked salted caramel popcorn.


Rich, indulgent and with a touch of theatre.

Oct
Spring Chicken Ballotine

Free-range chicken, filled with pork, garlic and soft herbs, and finished with wild onion butter.

Oct
The Churchill Rossini Roast

Premium Australian T-bone, expertly boned out and layered with Victor Churchill’s signature truffle parfait, tied by hand into one grand roast.


A nineteenth-century classic, honoured by our Head Butchers for the next chapter.

Oct
Milk Chocolate and Popcorn Bar

Luxe milk chocolate and caramel popcorn, a sweet nod to the premiere of The House of Churchill.

May
Champagne Raspberry Vanilla Celebration Cake

Soft vanilla sponge, a vibrant raspberry centre and champagne-infused buttercream, finished with fresh berries and touches of gold.


The first toast of our anniversary year.

June
L’Oreille de la Belle Aurore

A grand pâté en croûte, seven kilograms of patience and precision. 


Handcrafted by our Master Charcutier, Romeo Baudouin, and finished entirely by hand.

July
Fête de la Truffle

Black truffle, celebrated across the winter table.


From golden pastry to velvetly risotto, each dish carries the earthy perfume of the season.

Aug
Escargot Classique

Rich, indulgent and unapologetically French.


A timeless classic, made with precision and served with unmistakable confidence.

Sept
Spring Celebration Cakes

A new creation and a much-loved favourite, both made in our pâtisserie for spring.


White chocolate, pistachio and raspberry come together in soft, considered layers, while champagne and strawberry return, reimagined for the season.

Sept
Spring Lamb

Two new creations from our butcher, made for the spring table.


Lamb Leg Paupiette, a French technique reimagined with olives, peppers and confit garlic, and Mediterranean Lamb Shoulder, slow-cooked with preserved lemon, herbs and roasted tomato.

Oct
The Red Carpet & The Oscar

A rolled red velvet cake with white chocolate ganache, crowned in gold-flecked salted caramel popcorn.


Rich, indulgent and with a touch of theatre.

Oct
Spring Chicken Ballotine

Free-range chicken, filled with pork, garlic and soft herbs, and finished with wild onion butter.

Oct
The Churchill Rossini Roast

Premium Australian T-bone, expertly boned out and layered with Victor Churchill’s signature truffle parfait, tied by hand into one grand roast.


A nineteenth-century classic, honoured by our Head Butchers for the next chapter.

Oct
Milk Chocolate and Popcorn Bar

Luxe milk chocolate and caramel popcorn, a sweet nod to the premiere of The House of Churchill.

There is always another chapter to write.

One hundred and fifty years on, the doors remain open and the craft continues.
Thank you to everyone who has shaped this place, from the butchers and producers to the families who have gathered at our counter across generations.

Victor Churchill Sydney
Our original home in Woollahra, where 150 years of butchery continue behind the iconic copper façade. A celebration of craftsmanship, exceptional produce and time-honoured traditions, where generations of expertise meet a truly unique retail experience.
Victor Churchill Armadale
Our Melbourne home since 2021, set within the historic State Savings Bank of Victoria building. Visit for the butcher’s counter and charcuterie, then stay for lunch or dinner at The Bar, where the finest produce is prepared before you.
Victor Churchill Grill at Crown Melbourne
Our next destination, a bar and grill on Crown’s riverfront. Led by Monty Koludrovic as Head of Culinary, a fire-driven menu will celebrate meat, provenance and the season.