Gastrology visited Carne Grill on behalf of the Australian Good Food Guide.
Carne Grill first opened its doors in Melbourne’s Chirnside Park at the gateway to the Yarra Valley in 2017.
The restaurant offers a memorable dining experience where meat is the undisputed star of the show. Carne Grill epitomises the concept of a serious steakhouse and is not for the faint hearted. From the aged meats hanging in the temperature controlled fridge on display to the hefty steak knives at the table, Carne Grill exudes seriousness about its meats.
The vastness of the dining room does not come at the expense of warmth, with an open kitchen showcasing the chefs hard at work and a stylish bar that specialises in the finest hand-selected local wines. Views of the sweeping terraced verandah and lagoon outside can be enjoyed from every angle courtesy of the ceiling to floor windows.
Expansive timber tables encourage feasting with large groups of families, friends and colleagues.
We loved tasting our way through Carne Grill's signature sharing boards which allow diners to indulge in a range of foods and flavours.
The “Little Carne Starter” was a stunning start to our culinary experience at Carne Grill. The board boasted BBQ pork ribs, beef cheeks, shrimps, smoked salmon and a selection of charcuterie (made in-house by Executive Head Chef Anthony Iscaro).
Everything tasted beautiful and was cooked to absolute perfection. The beef cheeks were of particular note. Simply falling away with the weight of our forks, the meat was incredibly tender and melted in our mouths. The smoked salmon was similarly delicious, possessing a wonderful smokiness and a beautiful salinity.
The “Carnivore” board graced our presence next. One of the most impressive plates we have ever seen, this was a delectable mix of Porterhouse, Wagyu rump 7+, pork belly, braised short rib, Atlantic Salmon, wild barramundi, sauces and sides.
Again, every item on the board tasted magnificent. Not surprising given the kitchen’s passion for dry aging and making full use of its state-of-the-art Jasper coal-fired oven, which reaches temperatures in excess of 500 degrees Celsius. The beef at Carne Grill is a notch above. A testament to the rearing process of the cattle from which it is sourced. It begins in the coastal pastures of Victoria's pristine Gippsland Lakes where the specially bred Angus cattle are raised. The breeding program centres around a high quality, low volume operation that ensures that the beef is antibiotic, steroid, hormone and chemical free. The beef is then sold exclusively to Carne Grill.
Dessert time continued to please and showcased the kitchen’s versatility. Think luxurious banoffee, silky pannacotta, refreshing sorbets and, our personal favourite, the indulgent chocolate fondant boasting an oozy centre served with Nutella gelato, honeycomb and white chocolate crumbs.
Location: 1 East Ridge Drive, Chirnside Park
Phone: (03) 8727 0600