This was my third visit to Carne over the last few years, the first was just after it opened. The restaurant decor is minimalist and almost industrial in style with walls painted in dark grey and concrete floors. The young trendy staff direct you to the bar and are quite keen to serve a pre-dinner drink.
There is an excellent refrigerated ageing room and you can actually see the meat hanging there. On arriving at your table, your waiter will show you a plate with all the different cuts of meat and explain how they should be cooked and advise customers which cut would suit them best. I picked a sirloin which I asked to be cooked medium-rare. It arrived on the rarer side but was very tough and I really didn't enjoy it. I should have complained at the outset of the meal but when I told the waiter at the end, he said that he would pass on my comments to the management and would I like them to prepare another for me. Naturally, being full, I declined but I was surprised that they didn't at least offer to either amend the bill slightly or to perhaps offer a free dessert. I had a chocolate fondant for dessert with vanilla ice-cream which was excellent. I'm not sure I would go back a fourth time based on this meal and I seem to recollect that when we visited two years previously, I had the same problem. Maybe it was just unfortunate but I would expect better meat than this at a restaurant which specialises and sirloin is usually very tender.
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