If your cooking skills fall somewhere between beginner and mediocre, meat can be a challenge. But pay a visit to butcher-turned-restaurant Macelleria and that won’t be a problem.
Monochrome subway tiles lead the way to the counter at butcher Peter Zaiden’s shop and restaurant on Campbell Parade – the older sibling of the Newtown site – which has become best known for its Tasmanian Cape Grim steaks and burgers. Pick your cut and the staff will cook it for you.
Steaks are prepared simply, beginning on a flat-top, where they’re cooked in olive oil, and sprinkled with a little salt and pepper – rather than being tossed straight onto a chargrill. Burgers come in beef and chicken varieties sandwiched in unbleached organic-flour buns. For vegetarians there’s eggplant parmigiana, salads and vegetarian burgers.
Frank Sinatra croons through the large dining area, where patrons enjoy a drink and a feed, before picking up take-home packs of meat from the counter on their way out.
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