Matthew Stovall
Google
Intrigued by the opportunity to sample a variety of different game, my wife and I visited Carne for the safari plate, consisting of ostrich, kudu, wildebeest, impala, and blesbok. First thing we discovered was this, all five were delicious; second thing we discovered, our palates or the vocabulary we have to describe meat is very limited. All five had slight differences in flavor, more distinct differences in terms of texture, and the discussion about these differences in flavor and texture are one of the highlights of my South Africa vacation. In addition to the safari plate, we ordered the porcini mushroom and truffle ravioli—buttery truffle flavor with a heavy side of Parmesan; be still my heart—and a garden salad. In addition to the meal, we each sampled a number of wines and we were blown away, so good!!