Meats are roasted on traditional moasai swords over a huge charcoal pit that dominates the restaurant's entrance. The rough-hewn beams combine the rustic feel of a rural setting with that of a medieval banqueting hall.
The Carnivore doesn't conform to the familiar restaurant traditions. Then, an army of carvers move table to table, swords laden carving juicy cuts onto sizzling cast-iron plates. Acompanying the meat feast is a selection of salads, vegetable side dishes and sauces.
The feeding frenzy doesn't stop until you declare defeat by lowering the white paper flag perched atop the central tray. This is then followed by dessert and coffee. The full meal including the soup course is at a set price. A vegetarian menu is alo offered.
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