Meatworksco has operated from a converted 1930s motor garage in South Melbourne since 2015, turning what was once a panel-beating workshop into a 100-seat smokehouse and bar. The kitchen is built around custom smoke pits fired with ironbark, and the menu reflects the time and patience that barbecue demands: beef ribs and wagyu brisket are smoked for hours until tender, pulled pork shoulder is cured in apple cider vinegar before a 24-hour smoke, and sausages are chargrilled after their own long stint in the smoker. Small plates lean towards shareable fried food, including panko-crumbed prawns with sriracha mayo and crispy squid with a smoky dipping sauce, while sides run to disco fries and roasted potatoes. The fitout keeps the building's industrial bones on show, with raw steel, warm timber and exposed brickwork giving the dining room a farmhouse-meets-workshop feel that suits its origins as a 1930s garage. Meatworksco operates as a restaurant, bar and function space, and its close quarters and open kitchen create a noisy, convivial atmosphere that regulars describe as part of the appeal rather than a drawback. It's a popular choice for group bookings and long weekend lunches, particularly among visitors keen to try the full range of smoked meats via one of the sharing platters.