Celebrate this Easter with Victor Churchill  

Executive Chef, Romeo Baudouin has been hard at work, creating special seasonal delights to celebrate the Easter long weekend. 



For Good Friday, Romeo has put a modern, stylish twist on the classic Russian “Coulibiac”. Puff pastry encases Salmon Fillet, rice mixed with whipped cream and chopped dill, spinach, sautéed button mushrooms, grated hard boiled egg and chooped capers.

The “Coulibiac” is accompanied by a Nantaise sauce, made with a reduction of eschalot, thyme, bay leaves, citrus rind, white wine and white wine vinegar, fish stock and a touch of cream. A perfect partner to this delicious dish. We are offering a two person or four person serving, both $81.99/kg

Orders are now being taken, for collection on Thursday 4th April. For more details or to place an order, contact our friendly team on 9328 0402 or info@victorchurhcill.com.au


Easter Rillettes are again available. Traditionally made with pork and duck, Romeo has created rabbit and salmon rillettes for a lighter, more seasonal take.

Rabbit Rillettes

The rabbit meat and pork is marinated for 24 hours in salt, thyme, bay leaves and garlic. It is then cooked in pork fat at a very low 75 degrees for 12 to 14 hours. Then the meat is shredded delicately, the mix is adjusted with seasoning, the cooking juices and fat. The result is a slight creamy mixture, full of similar to pate. This delicious creation is truly amazing and one of the wonders of French charcuterie. Perfect served with Iggy’s bread.


Available in Rabbit figurines for $39.99 or served to order for $84.99/kg.


Salmon Rillettes

A delicious Salmon Spread, made with fresh & smoked salmon, lemon juice and zest, chopped dill and tarragon and of course, butter. Similar in texture to meat based rillettes, but with a lighter feel. Perfect choice for a dinner party, or a quiet weekend treat.

180g pots $18.99 each



This year we are offering salmon two ways. Firstly we have our house made smoked salmon, a regular and popular Victor Churchill staple. Whole sides of salmon are cured and then cold smoked, and are available in fillets or a whole side.

Fillets approx 300-400gm $98.50/kg
Whole sides                        $130 each

New this year is our cured salmon. Whole fillets are cured and flavoured with dill. Delightful thinly sliced and served with poached eggs and sourdough toast for a long weekend brunch. For an elegant dinner party starter, try with finely sliced beetroot and fennel and drizzled with a light honey and mustard dressing.

Fillets approx 300-400gm $78.99/kg
Whole side                                      $110 each



Spoil yourself this Easter with a Victor Churchill Yasa Caviar pack. Containing a 20g tin of Yasa Caviar, slices of house made smoked salmon, house made blinis and cream, this is the ultimate Easter indulgence. These must be ordered and require 24 hour notice.

Yasa Caviar take home packs $125 each

The Butcher’s Egg

Victor Churchill has again partnered with Coco Chocolate to create The Butcher’s Egg. This is a magnificent example of master chocolate making, adding delicious hot cross bun spice to the dark chocolate egg shell. Inside find praline quail eggs and cocoa dusted almonds. This no ordinary chocolate egg, the ideal gift for someone special. The Butchers Egg


New & exclusive to Victor Churchill


The freshest, finest quality, sustainable Caviar will soon be available in Australia.

Victor Churchill is renowned for our commitment to delivering only the finest quality produce to our customers. We are delighted to announce our exclusive partnership with Yasa Caviar. YASA caviar is produced from Siberian Ossetra Sturgeon, farmed in the world’s most advanced Aqua culture farm, Emirates Aquatech, located in Abu Dhabi.

Built as a dream to ensure the future of the Siberian sturgeon, every aspect of the farming operation is focused on growing the perfect fish. The roe of the fish is harvested and caviared using traditional artisan techniques and the finest salt. Unlike other caviar on the market, Yasa caviar is unpasteurised, meaning there is absolutely no heat-taint or impact on the natural flavour.

Yasa Ossetra Caviar is characterised by its large, clean roe. The bead of the eggs are soft and yielding, displaying a texture characterised by truly fresh caviar. It’s light and creamy on the tongue, dissolving quickly as it warms in the mouth. These perfectly formed eggs have a clean, mellow taste bursting with a sweet, buttery richness and a lingering ‘green walnut’ aftertaste.

Arriving in Australia 24 hours from harvesting, it is this freshness which gives Yasa caviar its unique texture and flavour, ensuring you will enjoy this fine quality product at its peak. Victor Churchill will be hosting tastings in-store throughout October and November.
Yasa Caviar, sustainable luxury.

Call us on (02) 9328 0402 for more information and to pre-order.

Elegant entertaining at Victor Churchill


Whether entertaining for a large group of family and friends, or a few select guests, let Victor Churchill elevate your summer entertaining to new heights. Come in store to talk to our friendly staff about what we offer for entrée’s, mains and desserts.

To start, a charcuterie plate will be certain to impress. We have an inspiring selection of artisanal cured meats on offer, sliced to your specifications with something to tempt all palates. We stock crowd pleasing, sweet San Danielle Prosciutto, fragrant and richly flavoured Truffle Salami and the unmistakable Wagyu Bresaola. Combine these with a selection from our house made Terrines, Rillettes and Parfaits, finished with cornichons and serve with Iggy’s bread.

Make a magnificent piece of meat the centre of your meal. Summer is barbecue season and we stock a range of cuts that will make you the master of the barbecue. We have an exceptional range of cuts of pasture fed, grain fed and Wagyu beef. We have beautiful pasture fed lamb and the amazing Kurobuta rare breed pork.

As for something to finish, we have a selection of tarts and desserts showcasing the finest seasonally available ingredients alongside Executive Chef, Romeo Baudouin’s classics.