Daily Dispached from the Butcher's Block

T E H R E T B A U HE TCHER’S T DAILY DISPACHED FROM THE BUTCHER’S BLOCK

AT MACELLAIO, AGEING AND MATURATION ARE THE SECRET INGREDIENTS THAT CREATE GREAT TASTING DISHES RESPECTFUL OF PROVENANCE

our mission is to oﬀer an essential and ingre- BREAKING NEWS : Quality is barefoot! dient-led cuisine that highlights the quality of raw materials. however necessary, sourcing the best product we can is never enough. telling the stories of the guardians of the ultimate quality is equally important to preserve our own culinary culture and heritage. we want to honour all those farmers and growers whose lives and resources are solely dedicated to the quest for uncompromisingly great ingredients. these artisans are our role models and first inspiration as italian restaurateurs in london

conscentious research is only the very first step of our journey, as we also seek to distinguish ourselves through the meti- colous maturation of our essential ingredients. we learnt that only through time and patience one can achieve truly excellent results. as born butchers, we first started to dry age our meats for longer times, discovering how taste, texture and elegance can develop. with this lesson in mind and respectful of time and nature, we applied the same techniques to other foods. fish and grains might seem worlds apart from meat, but they actually share the same benefits when you patiently await for their most authentic flavour to ripen. welcome to macellaio: sit back, relax and let us do the rest.

SOUTH KENSINGTON CLERKENWELL BANKSIDE BATTERSEA FITZROVIA Exmouth Market Old Brompton Road Union Street Northcote Road Store Street The butcher goes fishing The original butcher The butcher at the petrol station Our second restaurant nestled in vibrant Pissa, not pizza The family cosy butcher At the Number 6 of Store Street, in Blooms- Here is where it all started in 2012, an Italian Exmouth Market, goes back to our origins. Our restaurant near Borough Market is our The Macellaio in Northcote Road is the fourth butchery and restaurant in the heart of West bury, there was one of the biggest petrol From the red meat with Fassona Beef in the most ambitious yet. London where we wanted to share with our Piedmontese mountains, to the red meat of chapter of our company. station of central London. The picture of We went back to our roots to discover the the blue fin tuna from the deep Mediterrane- customers our deep love for Fassona beef. Here, like in our other restaurants, the vintage cars getting through the little gate, is an Sea. It showcases all the comparisons authentic taste of a Ligurian bakery, with Fassona is an extremely valued breed from still visible in a wonderful image at the front between these wonderful animals, applying philosophy is the same: we select only particular attention to a form of pizza from of the building representing the Duchesse of Piedmont that has on average one tenth the the same butchering techniques to the Genova called “pissa” with an ancient history products of excellence from Italy, looking for fat of other breeds. We personally select the exquisite meats. Working only with small Bedford, also called the flying Duchesse, the best quality and true tradition behind the animals in the byre: guided by the timeless artisan farms in North West Italy for Fassona, that predates the most famous Neapolitan famous for her battle in favour of women’s and with sustainable fishing, we ensure the experience of our farmers, we check whiters, style. Pizza was created in honor of the great ingredients. right to vote. In this incredible place, where animals are treated with the respect they admiral Andrea Doria in the first half of 1400, you can still breathe lots of London history, legs, muscles and fat growth to ensure the deserve while protecting animals welfare. It’s The menu is again beef focused and offers a Macellaio RC opens its fifth restaurant, the very best quality for our meats. Our slow and its name is due to the local dialect in remarkable how much tuna has in common variety of raw beef, charcuteries, delicious second “Butcher’s Theatre”, after Union Street cooking techniques favour the meat of with Fassona: it’s the only warm blooded fish Liguria, that wants the letter “Z” pronounced in the world and is also butchered in four cheese, pasta and a quite extended selection in Southwark. the design reminds you of an heavier and older animals that have stronger like “S”. quarters. A red meat that comes from the on Italian wines. This branch is located in a old garage, with some details of a petrol flavours and texture, so we only buy animals The dough for our pissa is made from bottom of the sea rather than mountain station, in honour of the history of this aged at least four years and then dry age and pastured. Like beef, we aged tunas in humidi- sweet residential area in Battersea few exceptionally strong wheat flour and our very wonderful venue. The butcher’s counter and butcher all the meat in house here at ty and temperature controlled cellars over ten minutes away from Clapham Junction train own sourdough yeast culture. Like with meat the dry ageing cellar dominates the entrance Macellaio. to fifteen days, bringing out unique flavour and texture. Each cut is a hymn to Italian and fish, time is always our best companion, station and offers a wine bar with a large of the restaurant, the menu offers every single We age the meats in humidity and tempera- excellence. We take the idea of the real so we make our dough rise slowly and at cold selection of wines from all around Italy, variation of our beloved Fassona beef, ture controlled cellars over six to nine weeks, butcher, preparing his meat on his counter together with pizzas to remember our Italian temperatures from 60 and up to 90 hours cocktails and aperitif such as Aperol and while the naturally occuring enzymes work whilst showing guests his ability to expertly origins, made with three different type of their magic and deepen the colour, relax the season and treat the meat. An ode to the depending on the weather: this long matura- Campari Spritz. Come and enjoy a true flour and mixed with sparkling water which farmers and the majesty of Fassona Beef & tion makes a crispier crust, enhances the texture and intensify the flavours. experience of a cosy Italian dinner with us! Bluefin tuna alike. helps the dough to raise naturally. flavor and creates a more digestible pissa. starters

LARDO BRUSCHETTA £ 6 Served with honey and walnuts BEEF TONGUE £ 12 Fassona boiled tongue served with salsa verde sauce STEAK TARTARE £ 16.5 Served with capers, anchovies, gherkins, onions, Worchestershire sauce, tabasco, salsa rubra, mustard, brandy, salt and pepper CARPACCIO £ 13.5 Served with extra virgin olive oil, salt and pepper INSALATA DI CARPACCIO £ 15 Fassona carpaccio topped with Trapanese pesto, served with a salad of courgette ribbons, celery and fennel in a citrus dressing BATTUTA ALL’ALBESE £ 13.5 Beef tartare served with extra virgin olive oil, salt, pepper BATTUTA AL GORGONZOLA £ 15.5 Beef tartare served with spicy gorgonzola cheese and Modena balsamic vinegar BEEF HEART £ 12 Pan fried and served with garlic, chilli, mediterranean herbs and horseradish sauce BONE MARROW £ 15 Beef tartare, pomegranate, parsley salad and toasted bread TATAKI £ 16 Seared rump steak marinated and served at room temperature with creamed horseradish sauce MISTO IMPERIALE £ 37 Steak tartare, battuta albese, carpaccio, Fassona bresaola, salame, lardo d’Arnad and Caseificio del ‘90 stracciatella cheese TONGUE SALAD £ 15 Fassona boiled tongue shredded and marinated with rosemary and thyme served with a salad of fennel and courgette in a citrusy dressing TAGLIERE MISTO £ 15 Mix of our favourite and exclusive charcuterie PROSCIUTTO COTTO AND STRACCIATELLA £ 16.5 Roasted ham and Caseificio del ‘90 stracciatella cheese PROSCIUTTO CRUDO AND BURRATA £ 18 Martina Franca crudo ham and Caseificio del ‘90 burrata cheese ROASTED TOMATOES AND MOZZARELLA £ 16 Roasted heirloom tomatoes served with whole Agerola mozzarella and aged Modena balsamic vinegar PARMESAN VERTICAL £ 12 Parmigiano Reggiano Gennari aged 13 - 24 - 36 - 72 months SPICY AND TINY CHICKEN WINGS £ 10.5 8 chicken wings marinated with honey, habanero chilli, garlic and herbs. Served with mixed leaves salad

primi PASTA AL POMODORO £ 9.5 TAGLIATELLE AL RAGÙ £ 12 Served with Fassona ragù RAVIOLI AL TOCCO £ 14 Home made fresh pasta stuﬀed with beef and spinach served with a slow cooked shoulder Fassona ragù TRENETTE AL PESTO £ 12.5 Served with homemade basil pesto, potatoes and green beans

beef burgers

EXTRAORDINARY BURGER £ 18 Succulent Fassona burger served with lettuce, torched and smoked tomato, galaverna cheese with spicy habanero mayo and hand-cut chips SPINACH AND GORGONZOLA BURGER £ 18 Classic flavours combination served with fresh spinach, succulent burger topped with gorgonzola piccante and hand-cut chips mains and grill

COSTATA DEL MACELLAIO £ 8/100g 7 - 9 weeks dry aged Fassona beef rib steak FIORENTINA DEL MACELLAIO £ 8.2/100g 7 - 9 weeks dry aged Fassona T-bone steak FASSONA FILLET STEAK £ 9.8/100g RUMP STEAK “NUDA” £ 17.50 Served with extra virgin olive oil and salt RUMP STEAK ROCKET AND PARMESAN £ 18.50 Served with rocket and shaved parmesan cheese HANGER STEAK £ 19 Served with herbs and chili rub, baked potatoes in a puﬀ of aromatic smoke and yogurt sauce LAMB RACK £ 24 Grilled lamb rack served with a creamy mash potatoes ROAST BABY CHICKEN £ 16.5 Served with grilled lemon and herbs tuna

TUNA BATTUTA ALL’ALBESE £ 10 Fresh chopped tuna seasoned with extra virgin olive oil, salt and pepper TUNA TARTARE £ 12 Fresh chopped tuna seasoned with capers, taggiasca olives and red onion TUNA CARPACCIO £ 8 Thinly slices of tuna with extra virgin olive oil, salt and pepper TUNA TATAKI £ 15 Tuna lightly seared & marinated in a chilli, garlic & lemon zest. Served yougurt, honey & horseradish sauce . TONNO IMPANATO £ 24 Pan fried tuna steak coated in flavouerd breadcrumbs and served with a fresh cherry tomato salad with basil RIGATONI AL TONNO £ 15 Rigatoni with tuna chunks, capers and taggiasca olives in a light tomato sauce

LIGURIAN BAKERY

FOCACCIA AL FORMAGGIO £ 12 Crispy Ligurian focaccia stuffed with stracchino cheese FOCACCIA AL FORMAGGIO AND COTTO £ 14 Crispy Ligurian focaccia stuffed with Stracchino cheese and topped with cooked ham FOCACCIA AL FORMAGGIO AND CRUDO £ 16 Crispy Ligurian focaccia stuffed with Stracchino cheese and topped with Parma ham

sides dessert

ROAST POTATOES £ 5.5 TIRAMISU £ 6 HAND-CUT CHIPS £ 5.5 CHEESECAKE £ 6 HOME MADE GELATO £ 6 ORANGE & FENNEL SALAD £ 5.5 BIANCO AL BASILICO £ 6 SPINACH GARLIC AND BUTTER £ 5.5 LATTE DOLCE FRITTO £ 6 MIXED LEAVES AND CHERRY TOMATOES £ 5.5 FRESH PINEAPPLE £ 5

Please note all foods may contain nuts. Ask your server for allergy information, gluten free food or our vegetarian options. A discretionary service charge of 12.5% will be added to your bill wine list

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Our raw materials and products portray the story and passion of the men who cultivate the land, work in the olive groves, raise cattle ethically and respectfully, of the fishermen who sail the open sea and the butchers who select the best cuts of meat. In the course of my life I have always strived to treasure every experience that I’m presented to. The biggest thing I have learnt over these 20 years is that in catering compromises cannot be made. In this industry one needs love, humility, passion, tenacity and most importantly belief in what one does. I was lucky to have been born and raised in Italy, a country who boasts a territory and climate able to host any vineyard, terrain, sea, animal, man or history. All these factors gave me the opportunity to be the ambassador of the true meaning of “Made in Italy” around the world. Only in our restaurants can you experience this extraordinary story…all in one plate.

Roberto Costa

SOUTH KENSINGTON CLERKENWELL SOUTHWARK BATTERSEA FITZROVIA 84 Old Brompton Road 38-40 Exmouth Market Arch 24, 229 Union Street 124 Northcote Road 6 Store Street SW7 3LQ EC1R 4QE SE1 0LR SW11 6QU WC1E 7QU