73-75 Enmore Rd, Newtown, New South Wales
(02) 9557 0465
When Peter Zaidan was young, he spent time after school, on weekends and during holidays in his parents’ fruit shop, stacking shelves and learning the values of seasonality, quality and provenance. Many years later, these same ideals inform Macelleria – his gourmet butcher and restaurant.
The unique venue, named after the Italian word for ‘butcher’, consists of a take-away butcher and a casual restaurant. The concept is best indicated by the dominating front cabinet, stocked to the brim with only the finest dry-aged beef.
When you consider Peter’s background, it’s no wonder why quality is so important. Having spent years surrounded by beautiful fruit and vegetables, he recognised that even the simplest of produce needs to be treated with respect. That said, entering the industry wasn’t a sure bet. After being told to get a ‘real’ job, he detoured into electrical engineering for six years, before embracing his passions and returning first to the fruit scene, and then to open a number of burger restaurants. It was while opening the restaurants and taking control of supply and production standards that he was introduced to the butchery world, and his interest was piqued. It was a far cry from where he started – as a child, he was vegetarian!
In Peter’s quest for only the best, he works with wholesaler Andrew’s Meats, which sources the best Australian beef, lamb, pork and poultry. The focus is all about sourcing produce that is both ethical and traceable in origin. A large portion of the beef arrives fresh from Cape Grim in Tasmania, a region of the state that is renowned for its pristine conditions. Once butchered, the meat is then dry-aged for up to 8 weeks to produce superior flavour and texture. These cuts set the standard for the rest of the produce that appears in Macelleria’s display cabinet and if isn’t the best, it’s not worth stocking.
So just how can you experience the beauty of Macelleria? If you’re choosing to cook at home, pop in to chat with Peter and his team – they’ll be able to point you in the right direction and provide tips and tricks as to how to get the most out of your meat.
Don’t want to do the dishes after cooking? Take a seat in the modern space for a marvellous meat experience. The cabinet also acts as a menu of sorts: slide on up to take a look, pick what you’d like and ‘presto!’ – you’ll soon be salivating over a perfectly cooked steak, served simply, allowing the flavours and tenderness of the cut to shine through. Therein lies Macelleria’s appeal; everything is laid on the table, with no smoke and mirrors to distract from the offerings.
Along with the produce in the cabinet, Macelleria also offers a range of signature burgers all made with 100% Cape Grim Angus beef patties, created on premises from scratch. Additions include the Bostino – bacon, pastrami, Swiss cheese, tomato, lettuce, pickles, ketchup and mustard, as well as the Melanzollo, with chicken schnitzel, grilled eggplant, onions, mozzarella, tomato, lettuce and Napoletana sauce.
Need something to wash your meal down with? The drinks list is concise, with signature cocktails, beers and wines that are designed to match what’s on offer.
A younger sibling to the original Bondi Beach store, located on Campbell Parade, Macelleria Newtown takes a slightly more relaxed approach to dining, offering a licensed venue where couples, friends, groups and families can enjoy a divine dining experience. With an emphasis on combining affordability and quality, it ensures that a perfectly cooked steak is never too far out of reach.