Carne SA’s singular split level concept and Italian butcher shop design, create a vibrant after work meeting place with the modish bar lounge serving a wide range of wines by the glass as the focal point, and the ultra-contemporary 70-seater restaurant below.
The design, inspired by the building’s original construction of wood and steel interiors, are melded with elements found in a traditional Italian butchery such as Carrara marble surfaces, butcher blocks, the retro-style Italian meat slicer and solid oak tables. Sleek original Philippe Starck chairs and stylish Italian bathroom fittings juxtaposed against raw wood finishes add an ultra-modern touch to this trendy basement space.
The menu – printed on original Italian butcher’s paper – offers a wide selection of classic Italian fare and introduces new meat alternatives to well-known 95 Keerom favourites 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.
Followers of Giorgio’s cuisine, are familiar with his unflinching use of only the finest, freshest ingredients, serving vegetables grown specially for his restaurant.
Monday - Saturday 18:30pm - late