Ok so I’ve hellacioulsy busy to blog but in the past 2 weeks I’ve eaten out soooooo much I’m beginning to forget my dinner at Carne, which was last Thursday, so this is why I must write this review now, even though its gonna be rushed, cuz I need to leave work in 7 mins if I am to be at my dinner on time, need to get hair cut and shower before then...Anyway for now, Carne SA, owned by Georgio Nava who also owns the award winning 95 Keerom across the road is a restaurant I love, for me before I even get to the restaurant some of the draws are the fact that much like the seafood at 95 Keerom comes from Georgio’s own boat, most of the meat at Carne comes from Georgio’s farm, this makes me feel like I’m having quelque chose de spécial, 
because it wasn’t bred for mass production to sell to several steakhouses, but was nurtured with the purpose of producing the finest meat by the chef who will prepare it himself, I don’t know about you but something about that makes me happy. Carne has become one of my favorite restaurants in just two visits, the first time was sometime last year a few months after their opening, then my 2nd one was last week Thurs, I do not know what took me so long to go back…The first thing that strikes you when you enter the establishment is how stylishly styled it is, reason why I used the word ‘styled’ is because it doesn’t quite feel ‘decorated’ so décor just doesn’t seem appropriate, it’s quite masculine, lofty & minimal, with an interesting marriage of warm tones with lots of woods and deep red cushions in the bar upstairs, but also a deliberate coldness accentuated by naked grey plastered walls as well as the P Starck ghost chairs we first saw at The Showroom before they abruptly closed down... (post getting too long...continues above :)
Carne SA, 70 Keerom St, Cape Town CBD, Tel: 021 424 3460
(Continues from post below) Anyway we first had drinks upstairs, a champagne cocktail seemed in order, then we moved downstairs, and for starters I had the seemingly popular Lamb Shank Ravioli (R75), it was absolutely divine, everyone must try it at least once, I bet you’ll be hooked. 
To help decide for your mains the waiter brings the platter of meats to the table and explains each cut according to the menu, its raw, so vegetarians might find this unsettling, what I love is that the meat doesn’t smell like raw meat or bloody, which would have even unsettled me, and I’m a carnivore of note…but the meat has been lightly dressed with virgin olive oil and fresh rosemary, so the smell of rosemary takes over which I was happy with. The 1.2kg T-bone looked gigantic but it is meant for sharing and Carne’s speciality cut is the lombatella or hangar steak, which hangs near the kidneys, giving it a more gamey flavour. Stay clear of this if you like your meat buttery tender – I had the rib eye steak (R105), which was lovely, but you need to appreciate great naked flavours, for those who love dousing their steak in suace or basting might be underwhelmed because there is no cheese sauce here, the meat is meant to be appreciated for its flavor without nuking, so the meat purely comes with a selection of mustards for the table (I mean you can order side sauces if you’d prefer, and they do offer non-meat dishes :) I can’t comment on the wine, mainly cuz I forgot the name, all I know is that it was an imported red from Italy, that did NOT come at a
steal, but I didn’t pick it so don’t remember the details. So Carne is a place to be visited, perhaps not inspiring frequent visits, but certainly worth a visit. (for the restaurant details see Part 1 of review)
