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Carne SA Review
Sister to the acclaimed 95 Keerom and directly across the way, this is carnivore heaven. Beef and lamb come directly from the owner's farm in the Karoo, which is certified organic. Interiors are blond-wood tables and Philippe Starck ghost chairs—a clean plate for the meat. Start with the ravioli of slow-cooked lamb shoulder in brown butter or kudu (venison) tartar. Adventurous palates should try the offal—the sweetbreads and kidneys are very good—as an intermediary course. Don't neglect grilled steak or lamb chops. The T-bone is a classic meal-for-two, but lighter cuts like the hanger steak, drawn from near the kidneys, are hard to find elsewhere. Mashed potato, matchstick fries, or green beans with garlic are perfect side dishes. For dessert there's a cheese trolley to pick from if the crema cotta (baked cream) or legendary chocolate soufflé don't entice.
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