MACELLAIO RC

‘Macellaio’ simply means ‘Butcher’ in Italian and together with the initials RC which stands for the owner, Roberto Costa, this Italian steakhouse has become a firm favourite. A growing family of six Italian restaurants, each unique but all telling the same story, you’ll find incredible Italian food, sourced with respect, prepared with love and expertly cooked.

Marcellaio in South Kensington was the first of the six family steakhouses to open its doors and the main star of the show is the rare, hand selected Fassona beef. Showcasing various cuts, the Fassona breed comes from the mountain valleys north of Genoa and every cut is hung for exactly the right amount of time. Nothing is left to chance!

Highlighting ingredients of the highest quality, Macellaio’s menu is made up of dishes made for steak lovers and vegetarians alike. Using only the best and most authentic ingredients, your chosen steak is butchered in front of you. Mouth-watering feasts to share such as the Fassona T-bone steak Piemontese or the incredible Revolver, a boneless rib-eye wrapped in bone marrow, these dishes will make you see why Macellaio is known as ‘the best steakhouse in London’. You can also expect to be offered artisan breads and focaccia as well as traditional pizza which is all cooked in-house.

New Italian famed chef, Lello Favuzzi who joined the team as Executive Chef in June 2022, has introduced a brand-new menu in all six Macellaio sites across London highlighting the finest Italian produce, including ethical beef and a range of vegetarian staples.

As well as fabulous steak, the new menu includes tuna tartare with avocado, spicy mango and crispy Carasau bread; Fassona beef carpaccio, rocket pesto, and parmesan; San Daniele prosciutto (aged for 24 months) and Apulian burrata; and Ligurian summer salad with heirloom tomatoes, spring beans, tropea onions, anchovies, quail eggs and croutons for starters. Followed by a choice of authentic pastas, including trofie with Genovese pesto with basil, parmesan, spring beans and toasted pine nuts or burrata and ricotta tortelli with brown butter, hazelnuts, aged balsamic and sage. Mains include roasted seabass with grilled asparagus, tropea onion jam and Sicilian salt; the classic rump steak with a sweet pepper salad, taggiasca olives and capers and fire roasted cauliflower with sesame and yoghurt, ve-du-ja (vegan nduja), oregano and mint.

Tempered by precision and tradition, Roberto’s vision is brought to life by creating a wonderful, warm trattoria dining experience.

While Wolfgang Puck has famously been heading up the catering of the Oscars menu for nearly 30 years, the master chef has enlisted help from British-born-and-bred chef, Elliott Grover. Elliott is the executive chef at art-deco hotel 45 Park Lane, part of Dorchester Collection. Elliott is set on serving British classics at this