a Macelleria looks seriously out of place amongst the board shorts, thongs and ice cream lickers of Bondi Beach. Looking for all the world like it was craned in from Rome or Milan, with its decorative terrazzo-tiled floor, black joinery and meat displayed like jewellery in glass cases, this is not the sort of butcher we grew up with, particularly not in this most casual of all neighbourhoods.
Here, the meat is organic, dry-aged, grass-fed and gussied up in ways that old time butchers had never heard of. Not surprising considering that this is the latest venture of the ever-burgeoning Marchetti and Terzini empire (Neild Avenue, Bondi Icebergs, North Bondi Italian). You can buy Bistecca alla Fiorentina for $49 per kilo (that’s a T-bone for the uninitiated) sourced from Cape Grim in Tasmania, but unlike the Italian original, this is not from white Chianina cattle but black Angus Herefords. Or if you prefer lamb, they have long lamb cutlets which are delicious cooked over hot coals. Chickens slowly revolve on the rotisserie every afternoon if you need something instant, or there is a wide variety of pre-prepared polpetti, spiedini and salsicce (meatballs, skewered meat, sausages) all ready for the pan.
Cheese has its own section and there is also wonderful range of $12 panini. Favourites are bresaola, roasted peppers and gorgonzola, or try smoked ham, buffalo mozzarella, tomato and basil.
They will grind meat to order from their selection of organic chicken, lamb and pork and there is a great range of salami. Best of all, you won’t need an English-Italian dictionary.
Corner Curlewis & Gould Streets, Bondi Beach