Macellaio RC South Kensington

Lardo di Colonnata 'Simonini' on toasted bread, honey and walnuts

Buffalo Mozzarella from Paestum, beef tomato, home made pesto

Lake District beef topped with tuna caper sauce

30 months aged 'Rosa dell'Angelo' Ham and 'Bartiotti' artisan bufala

Ligurian flatbread filled with 'Inverizzia' Stracchino cheese

Bone marrow topped with Marango beef tartare, parsley, capers, pomegranate and croutons

Marango beef thinly sliced raw beef topside, rocket and parmesan

Marango raw beef, prepared at the table in the following ways: Italian style, olive oil, salt and pepper; Zola, Gorgonzola cheese, balsamic vinegar, olive oil; French style, anchovies, gherkins, onions, Worcestershire Sauce, salsa rubra, mustard, brandy

Signature board featuring a selection of our favourites: Steak Tartare, Carpaccio Fassona, Mozzarella from Paestum, 24 months Parmigiano Reggiano, Lardo di Colonnata, Crudo Ham Rosa dell'Angelo.

Free-range chicken, herbs oil

Beef patty of dry aged Marango with cheddar enclosed in a hand-made bun, pickled onions served with chips

Lake District top side with rocket and Parmigiano Reggiano

Lake District rump steak

Herdwick lamb from Lake District, roasted and honey glazed carrots

Super tender cut of Marango cross breed of Maremmana and Angus

Ribeye on the bone Lake District beef, bone marrow and toasted bread

Dry aged and pre-cut Lake District ribeye on the bone

Dry aged and pre-cut Lake District T-bone

Bronze drawn pasta, fresh tomatoes and basil sauce

Green beans, potatoes

10 hours slow-cooked beef sauce, spinach and parmesan handmade ravioli

Traditional Neapolitan slow-cooked sauce made with sweet onions and tender beef

Mascarpone and savoiardi, coffee

Basil Infused Pannacotta

Flourless home recipe

Mint infused citronette and pomegranate

Lardo di Colonnata “Simonini” on toasted bread, honey and walnuts

Marango beef thinly sliced raw beef topside, rocket and parmesan

Lake District beef topped with tuna & caper sauce

Buffalo Mozzarella from Paestum, beef tomato, home made pesto

Bronze drawn pasta, fresh tomatoes and basil sauce

Lake District Rump steak served with chips

Beef patty of dry aged Marango with cheddar enclosed in a hand-made bun, pickled onions served with chips

Mascarpone and savoiardi, coffee

Mint infused citronette and pomegranate

Flourless home recipe

Lardo di Colonnata 'Simonini' on toasted bread, honey and walnuts

Buffalo Mozzarella from Paestum, beef tomato, home made pesto

Lake District beef topped with tuna & caper sauce

30 months aged 'Rosa dell'Angelo' Ham and 'Bartiotti' artisan bufala

Ligurian flatbread filled with 'Inverizzia' Stracchino cheese

Bone marrow topped with Marango beef tartare, parsley, capers, pomegranate and croutons

Marango beef thinly sliced raw beef topside, rocket and parmesan

Marango raw beef, prepared at the table in the following ways: Italian style, olive oil, salt and pepper; Zola, Gorgonzola cheese, balsamic vinegar, olive oil; French style, anchovies, gherkins, onions, Worcestershire Sauce, salsa rubra, mustard, brandy

Signature board featuring a selection of our favourites: Steak Tartare, Carpaccio Fassona, Mozzarella from Paestum, 24 months Parmigiano Reggiano, Lardo di Colonnata, Crudo Ham Rosa dell'Angelo.

Free-range chicken, herbs oil

Beef patty of dry aged Marango with cheddar enclosed in a hand-made bun, pickled onions served with chips

Lake District top side with rocket and Parmigiano Reggiano

Lake District rump steak

Herdwick lamb from Lake District, roasted and honey glazed carrots

Super tender cut of Marango cross breed of Maremmana and Angus

Ribeye on the bone Lake District beef, bone marrow and toasted bread

Dry aged and pre-cut Lake District ribeye on the bone

Dry aged and pre-cut Lake District T-bone

Bronze drawn pasta, fresh tomatoes and basil sauce

Green beans, potatoes

10 hours slow-cooked beef sauce, spinach and parmesan handmade ravioli

Traditional Neapolitan slow-cooked sauce made with sweet onions and tender beef

Mascarpone and savoiardi, coffee

Basil Infused Pannacotta

Flourless home recipe

Mint infused citronette and pomegranate

Lardo di Colonnata “Simonini” on toasted bread, honey and walnuts

Marango beef thinly sliced raw beef topside, rocket and parmesan

Lake District beef topped with tuna & caper sauce

Buffalo Mozzarella from Paestum, beef tomato, home made pesto

Bronze drawn pasta, fresh tomatoes and basil sauce

Lake District Rump steak served with chips

Beef patty of dry aged Marango with cheddar enclosed in a hand-made bun, pickled onions served with chips

Mascarpone and savoiardi, coffee

Mint infused citronette and pomegranate

Flourless home recipe

Buffalo Mozzarella from Paestum, beef tomato, home made pesto

Ligurian flatbread filled with 'Invernizzi' Stracchino cheese

Bone marrow topped with Marango beef tartare, parsley, capers, pomegranate and croutons

Marango beef thinly sliced raw beef topside, rocket and parmesan

Marango raw beef, prepared at the table in the following ways: Italian style, olive oil, salt and pepper; Zola, Gorgonzola cheese, balsamic vinegar, olive oil; French style, anchovies, gherkins, onions, Worcestershire Sauce, salsa rubra, mustard

Free-range chicken, herbs oil

Super tender cut of Marango cross breed of Maremmana and Angus

Ribeye on the bone of Marango beef, bone marrow and toasted bread

Dry aged and pre-cut Marango ribeye on the bone

Dry aged and pre-cut Marango t-bone

Cut-to-order and in house dry aged Marango on the bone

Bronze drawn pasta, fresh tomatoes and basil sauce

Green beans, potatoes

Mascarpone and savoiardi, coffee

Flourless home recipe

Mint infused citronette and pomegranate

Lardo di Colonnata 'Simonini' on pan-fried toasted bread, honey, walnuts

Buffalo Mozzarella from Paestum, beef tomato, home made pesto

Lake District beef topped with tuna & caper sauce

30 months aged 'Rosa dell'Angelo' Ham and 'Bartioli' artisan bufala

Ligurian flatbread filled with 'Inverizzia' Stracchino cheese

Bone marrow topped with Marango beef tartare, parsley, capers, pomegranate and croutons

Marango beef thinly sliced raw beef topside, rocket and parmesan

Marango raw beef, prepared at the table in the following ways: Italian style, olive oil, salt and pepper; Zola, Gorgonzola cheese, balsamic vinegar, olive oil; French style, anchovies, gherkins, onions, Worcestershire Sauce, salsa rubra, mustard, brandy

Signature board featuring a selection of our favourites: Steak Tartare, Carpaccio, Mozzarella from Paestum, 24 months Parmigiano Reggiano, Lardo di Colonnata, Crudo Ham Rosa dell'Angelo

Free-range chicken, herbs oil

Beef patty of dry aged Marango with cheddar enclosed in a hand-made bun, lettuce, beef tomatoes, burger sauce, served with chips

Lake District top side with rocket and Parmigiano Reggiano

Lake District rump steak

Herdwick lamb from Lake District, roasted and honey glazed carrots

Super tender cut of Marango cross breed of Maremma and Angus

Ribeye on the bone Lake District beef, bone marrow and toasted bread

Dry aged and pre-cut Lake District ribeye on the bone

Dry aged and pre-cut Lake District T-bone

Bronze drawn pasta, fresh tomatoes and basil sauce

Green beans, potatoes

10 hours slow-cooked beef sauce, spinach and parmesan handmade ravioli

Traditional Neapolitan slow-cooked sauce made with sweet onions and tender beef

Mascarpone and savoiardi, coffee

Basil Infused Pannacotta

Flourless home recipe

Mint infused citronette and pomegranate