Carne SA: winner of the 2013 Eat Out Jacobsdal Best Steakhouse Award

Some things were made to go together. A finely crafted red wine and an aged, perfectly cooked steak are undeniably a match made in heaven. “Meat heaven” is exactly what Eat Out DStv Food Network Restaurant Awards judge Jenny Morris called this year’s winner of the Eat Out Jacobsdal Best Steakhouse Award, Cape Town’s celebrated Carne SA.

“Chef and proprietor Giorgio Nava serves the most amazing cuts, from Romagnola beef to Dorper lamb and game. You know that every morsel of meat is of the highest grade and quality, be it grass or grain fed,” she enthuses.

It’s clear that the celebration of meat is what drives this establishment. Everything complements the main attraction, from the library of cuts hanging in the glass-sided fridge and the well-informed, passionate staff who expertly present cuts of the day, to the side dishes and meat-loving wine list.

Carne SA interior

The warm, inviting interior at Carne SA

Our team of panellists also remarked on the welcoming, sophisticated ambiance with warm wood and stylish Philippe Starck ghost chairs – as well as the extreme care with which the meat is selected.

“The staff will be able to tell you about every product, be it the age of animal, its diet, terroir and fat content, the slaughter process, ageing technique and characteristic meat flavour. You can taste the passion in each dish. The name says it all: Carne is dedicated to meat,” adds Jenny.

Beef and lamb are reared on Giorgio Nava’s very own farm in Nieu Bethesda (check out our gallery here).

The highlights

Our panellists recommended the 1.2kg T-bone; ravioli filled with slow-baked lamb shoulder, sage butter and parmesan; sweetbreads with artichoke mash; prime rib on the bone; hanger steak; La Fiorentina (for two to share); bresaola with lemon juice and olive oil; and Karoo lamb with sautéed spinach. Best get cracking!

A word from our sponsors

The Eat Out Jacobsdal Best Steakhouse Award is sponsored by Jacobsdal.

Honouring the simplicity of a prime product is echoed in the approach of wine-maker Cornelis Dumas. This family-run farm, situated between Stellenbosch and Kuils River, is steeped in tradition that sets it apart. The farm’s cellar, built by Cornelis’s grandfather in 1920, isn’t modern or filled with stainless-steel vaults.

Jacobsdal wine and steak knife

Sabrage, anyone?

His approach is as uncomplicated: “I don’t irrigate my vineyards; I don’t use yeast; my grapes are pressed by hand; and I use only the free-flow method to make my wines. Neither my grandfather, nor my father, ever used yeast in the fermentation process.” The result is a pinotage with a robust, full body that develops as you drink it – the perfect accompaniment to a tender steak.

Passion and dedication are paramount at both Jacobsdal wines and Carne SA, making these two award-winning establishments as perfect a match as fine wine and prime beef. Now all you have to do is try it for yourself.

The judge

The ‘Best of’ awards were judged by International celebrity chef, Food Network TV host and radio presenter Jenny Morris. Fondly known as The Giggling Gourmet, Jenny is one of SA’s most-loved food personalities. A cookbook author, accredited international judge, teacher and culinary tour guide, Jenny has had an on-going love affair with food since she was a child.

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