Carne & Caipirinha: Clementi's Newest Meat Buffet

Many of you would have heard of Carnivore – especially the meat-loving, protein-bulking boys – so its newly opened sister restaurant Carnes & Caipirinha could potentially be the next place to flock to. On top of being the only charcoal-fired Brazilian Churrascaria in Singapore, it also offers the largest range of premium meats at the lowest prices during Happy Hour. Despite it being a more tiring and sweaty process for the chefs, slow-roasting the meats (pictured below) over a charcoal fire helps retain the meats’ rich flavours and leave an irresistible smoky fragrance.

Carne & Caipirinha revitalises the traditional Brazilian gaucho (cowboy) cuisine in Singapore, whereby waiters move around the restaurant with skewers, slicing meat onto the patron’s plate (pictured below). The concept originated from the fireside roasts of the gauchos when they herded cattle from field to field, regularly killing them for their meat, and skewered them over the fire in the same style Carne & Caipirinha adopts through their charcoal fire.

This serving style was new to me as I had never eaten at a Churrascaria – yes, I have not even eaten at Carnivore – before. However, I particularly enjoyed the grilled pork ribs and the beef hump (pictured above). All of Carne & Caipirinha’s beef and chicken are imported directly from Brazil; hence their flavours differ from their American and Australian counterparts and boast a robust and satisfying taste. Bravely, I can say that all the meats were not just flavourful, but tender, and oozing with oily, sinful meat juices with each bite. If you’re ready to take a break from the heavy meats, simply turn over the disc from the green side (pictured below) to the red side. Upon seeing the “Nao, Orbigado” – translated to “No, thanks” in English – the passadors (chef-cum-meat servers) get the hint and pass by. Turn the disc back to the green side when you’re ready for more succulent meats to hit your plate.

A wide selection of gourmet salads, pastas, rice and the traditional Brazilian Feijoada (black bean stew) are prepared freshly in-house every day (pictured below), so try these sumptuous mainstays as a palate cleanser from the roasted meats.

Serving as a great accompaniment to the meats is the Caipirinha ($12, pictured bow), Brazil’s national cocktail made of Cachacas 51 Rum, fresh lime and sugar, with a cool, zesty and fruity note.

Alternatively, complement your meal with SKOL Pilsner ($14, pictured below), the most popular beer in Brazil, a light Pils-style lager with a fruity, slightly hoppy taste and a soft finish. Teetotalers are not left out: they can opt to wash their food down with the Guarana Antarctica ($6), a refreshing, black cherry soda and interestingly, the first ever soft drink produced in Brazil.

Carne & Caipirinha, Sunset Way, Block 106, Clementi Street 12, #01-50, Singapore 120106

Written by Eunice Tang