#01-29A, Chijmes, 30 Victoria Street, 187996
Barbecue, Beer, Brazilian, Latin American, Wines
+65 63349332

Fri - Sat: 18:00 - 22:30

Mon - Thu: 18:00 - 22:00

Sun: 18:00 - 22:00

$54 based on 26 submissions
Dinner (12 votes), Alfresco/Outdoor Dining (9 votes), Boys Night Out (8 votes) ...

The atmosphere at Carnivore is fun, relaxed, simple and understated. At Carnivore, the meats are marinated and cooked over fire till perfection. Our Brazilian chefs will pamper you with an array of meats – beef, pork, chicken, lamb and fish.

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  • Garlic Bread 2 votes
  • butter fish 2 votes
  • Chicken 1 vote
  • Lamb 1 vote
  • beef humps 1 vote
  • beef steak 1 vote
  • cheese bread 1 vote
  • grilled fish 1 vote
  • grilled pineapple 1 vote
  • pineapple 1 vote
  • rump steak 1 vote

Latest Review for Carnivore Brazilian Churrascaria

Overall RatingBased on 24 reviews
Most helpful review:

Violet chomps on an endless supply of tasty Brazilian BBQ meats.

Food/Drink 4 | Value 4 | Ambience 4 | Service 4
Total Reviews: 275

Singapore boasts of a few churrascaria serving Churrasco cooking—that particular Brazilian style of BBQ where chunks of meat such as beef, lamb, chicken, sausages, fish and pineapples are skewered on long “swords” and then barbequed over hot coals. When the meat turns brown on the outside, it is finely sliced by super sharp knives at the table by passadores (meat waiters). But instead of waiting for the insides of the meat to get cooked, it is returned to the fire again to brown—this means that you get each piece of meat cooked to perfection.

 The other feature of churrascaria dining is the rodizio service, where passadores waft by your table in uninterrupted fashion as long as you turn your coupon to the green side (which means you want to be served non stop!). Turning it to red, indicates that you want the rodizio service to be suspended temporarily as you tuck into the food.

 One such churrascaria which best captures the essence of BBQ dining with its generous outdoor al fresco dining seating is Carnivore at CHIJMES.

 The restaurant boasts genuine Brazilian chefs and passadores who serve you with a flirtatious Latino twinkle in their eye, enhancing the Brazilian dining experience even more.

 The cupim (super moist and tender beef hump overlain by marbling of fat and lean) and the picanha (Portuguese for beef rump) were outstanding, as were the fillet of beef wrapped in bacon and the generous beef ribs.

 Traditionally, the beef, the star meat in a churrascaria, is just rubbed with rock salt and let to rest for 30 minutes before being put on the glowing coals. While some people have found the meat to be a little too salty at Carnivore, I was fine with it except for one of the cuts. I thought the stronger flavours complemented the accompanying salads and black beans just right.

 The roast leg of lamb was also outstanding in quality and cooking timing. These meats alone make the dining experience worth its price of $39++ per adult (Happy hour: 6-7 pm) and $45++ for adults from 7 pm to 10 pm and till 10.30 pm for Fridays to Sundays and on eve of public holidays a d public holidays.

 A huge array of other main offerings makes their way to your table–totaling 15 in all. Among them are fillet of lamb, marinated chunky pieces of chicken thigh, chicken breast encased with bacon, chicken drumstick with cheese, lime marinated creamy textured butterfish, pork sausage, pork ribs, pork shoulder (can be omitted because it was dry and tough and did not add to the dining experience)and honey ham. The authentic touch was also evident in the two accompaniments of homemade capsicum vinaigrette and farofa, a smokey and slightly salty sprinkle made with toasted tapioca flour. The classic baked cheese choux pastry was too turgid in texture for my liking and I would have preferred more cheese added.

 The traditional Brazilian dish of feijoada, a classic stew of black beans, added to the authentic experience but somehow the cold collation and hot appetizers did not hold together, neither did the salad bar.

 The desserts were another matter altogether–the server suggested mango pudding and I am glad we ordered it because this thick custard was outstanding in flavour and texture. It was chilled to perfection, and I could taste hints of fresh vanilla in it. I also liked the lime flavoured cake that created the perfect foil to the richness of the mango pudding.

 Finally the Brazilian experience was completed by a small range of Brazilian beverages and there was an extensive wine list.

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Very filling.

Food/Drink 3 | Value 2 | Ambience 3 | Service 5
Total Reviews: 13

Variety of meat was not as many as expected but good enough for me. I enjoyed the fish and the rump steak, as well as the grilled pineapple. Oh and they also serve a wide array of side dishes to counter the heaviness from the meats. At some point in time they would offer cheese bread, which is the most awesome thing I've eaten there. Just remember to opt for iced tap water as they would ask if you would like still or sparking water. Very cheerful and enthusiastic staff with impeccable service though!

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Cannot make it

Food/Drink 2 | Value 2 | Ambience 3 | Service 3
Total Review: 1

I had a craving for barbecued meat last night, and this place was on the way home. Regardless of it having had quite a few mediocre reviews in the past, I thought I give it a try anyway.

But unfortunately, I found the mediocre reviews to be right. This is not the place to go to when you want to have churrascaria.

First and foremost, the meat was very disappointing. The beef was mostly chewy and overcooked, with little to no meat juice oozing from your cut. The pork tended to be very fatty with an unpleasant side taste that I can't quite put my finger on. The salad bar was average, but sadly already the highlight of the experience. The waiting staff was not quite as inattentive as portrayed in the other reviews, but they were indeed a bit lackluster.

In conclusion, this place cannot make it, especially not for a meat lover. For churrascarias, I would recommend Viva Brazil on Sixth Avenue, Bt. Timah, who do a very decent job with their meats.

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