#UnionStreetArches

[onejamtart]

Macellaio RC Southwark

When a restaurant calls itself Il teatro della carne on their own website, it sets pretty high expectations for the quality of its meat.  They have a number of restaurants around the city and so we decided to pop to the one under the railway arches on Union Street.

Before the meal had really started, we were presented with some charcuterie and foccacia.  The foccacia was nice and fluffy and the charcuterie was delicious.  A nice little touch to start the meal with.

For starters, we got the beef tongue.  It was a very generous serving, you can see that big chunk of tongue on the slate.  It came with a little salsa verde and was meltingly tender.  It was cooked really well as tongue can often be overcooked but the outside had just the most delicate of crusts surrounding a buttery soft centre.  It was good!

We also ordered the lardo bruschetta.  The bread was crunchy and the thin slices of lardo were layered on pretty thick but soft and flavourful with a tiny drizzle of honey and a sprinkling of walnuts.    Along with the beef tongue, a very impressive start to the meal!

The place has an on-site bakery for pizzas and crispy foccacia.  This was their n’duja pizza (or as they refer to it, pissa).  The n’duja was meaty and a little spicy, the mozzarella creamy but it was the crust that was the star of this.  Crunchy on the outside and chewy on the inside.  It was pretty small but really tasty.

This was their crunchy foccacia.  It was really thin and had a layer of cheese sandwiched in the middle.  It was really stringy and cheesy but not quite as crunchy as promised.  The outside bits with no cheese were crispy enough but the melted cheese made the middle a little soggy.  Still really good though and something I’d order again!

It had been a pretty rich meal up until now and with a steak still to come, a salad seemed like a good idea.  It was a celeriac salad with a couple of slices of orange which was refreshing and did help manage the lift the impending cheese and meat coma. 

That salad proved to be even more necessary when the steak came!  750g of Italian fassona beef dry aged for 7-9 weeks.  It was a ribeye that we ordered medium rare and it was cooked well with a nice char to it.  Possibly a little overseasoned but the beef was really good and full of flavour!  It was quite a bit of meat but it all got hoovered up! :)

Walking around the restaurant, you can take a peek into their dry aging room.  That’s a lot of beef!

The artwork in the place is interesting to say the least.  It takes a bit of getting used to eating beneath this but it’s definitely unique!

I liked this place.  The meat is good quality and the starters and bakery were both impressive.  They have a number of beef tartares on the menu that I’m looking forward to trying! 

Macellaio RC Southwark, Arch 24, 229 Union Street, London, SE1 0LR

Cheers, JL