Carne was announced the best steakhouse in South-Africa by
Eat Out. I went with my family as we were celebrating the moving into my new
flat and my father’s upcoming birthday. This truly was a meat-paradise.
The Chef at Carne is Italian Giorgio Nava. Italian
influences are visible in most of his dishes.
The space is very clean-cut with a construction-type feel
mixed with some modern décor elements.
On our arrival we were treated to complimentary miniature
meatballs. My father decided to eat mine as well and they gladly treated us
with another one.
The service at Carne is excellent. The waiters are well
informed and very social but not too such extent that they irritate you.
At Carne before you order the waiter will bring out a large
platter of all the raw meats and the different cuts that are on offer. They
will explain how each meat is prepared and why you will prefer each cut of
meat.
Meatplatter
Pork chop
Sirloin on the bone
Aged prime-rib
All our meats were very tender, succulent and juicy. They
only use some salt, pepper and olive oil to cook the meat in. The
flavours are simple but that allows you to appreciate the quality of meat you
receive.
For the brave there is a Florentine steak that weighs 1,2kg.
When I visit Carne again I will order the three fillet medallions served with
salsa verde, mushroom and baarnaise sauce(R185).
More affordable dishes on the menu are the pan fried chicken
breast filled with spinach served with slow cooked tomato sauce (R110) or free
range dorper lamb shoulder stuffed with spinach, sultanas and pine nuts served
on a bed of wilted spinach (R120).
Starters range from R45-R95. Feast on asparagus with a free
range chicken egg (R70), summer melon and parma ham (R95) or carpaccio and
poached tongue salad with salsa verde (R80).
We ended off our evening with their famous chocolate
fondant. From my previous posts you would have realised that this is usually my
favourite dessert. Carne’s was rich and dark and the centre was oozy and runny
just as I like it. A great combination was my father’s Jack Daniels on the
rocks and some of the chocolate fondant. Other sweet treats to indulge on are baked
cream, sorbet, ice cream or mixed berry salad with mascarpone sorbet.
Wine list features local and imported Italian wine. We
enjoyed a viognier during our dinner but unfortunately I cant recall the
particular cellar. It really was a great wine that complimented our food.
We really enjoyed the meal and the quality of the food was
excellent but I can honestly say that I have had steaks at other places that I
really enjoyed and that was more affordable.
I would recommend Carne’s as a special occasion
restaurant and for meat lovers. Budget at least R300 per person.
Be sure to book in advance. The place is always
fully-booked.
Contact them at 021 424 3460 or info@carne-sa.com
Website Carne
Open for dinner Monday to Sunday
Visit them at 70 Keerom, City Bowl
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