Well known chef and proprietor Georgio Nava won loyalty and supplier at his first Carne Restaurant. As is evident from the Italian name, here is a carnivore's paradise serving a unique offering of the finest cuts of Romagnola beef, Dorper lamb and game, mostly historically grown on Giorgio's own Nieu Bethesda farm. The team undertakings to bring their patrons the ultimate variety in supreme South African beef, delivering Carne SA to the status of international meat emporium, adhering to the markets shift to incorporate a selection of the finest in grass and grain fed beef. The Carne Collection has expanded to include the trendy Carne on Kloof which is bursting with popularity, as well as Carne Constantia, answering the need for an excellent steak in the Southern Suburb. The menu at both the Kloof and Constantia outlets brings a wide selection of classic Italian fare and introduce new meat alternatives to well-known 95 Keerom favorites such as tongue carpaccio and the signature slow baked lamb ravioli. Traditional dishes such as Bollito Misto, a rare north Italian speciality of mixed boiled meats, underlines the absolute authenticity of the menu. This coupled with Giorgios commitment to using only the finest, freshest ingredients, serving vegetables especially grown for his restaurants. As much as each Carne signature restaurant proudly portraits its own visual identity, it is undeniably Georgios personality, authenticity and insistence on the best that guarantees an elite hands-on eating experience.
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