Brazilian Churrascaria
It’s the beginning of the 2000s, and a freshly opened Vivocity was popularised with a Churrascaria’s debut.
And since then, with a Brazilian heart & soul, we lit the flame over & over again.
Our final season at Robertson Quay · last service 30 September 2026
We opened in 2004, in the courtyards of a restored convent called CHIJMES, when the river quays were still learning to glow after dark. We arrived with skewers, rock salt, and a Brazilian idea: the rodízio — meat that keeps coming, carved at your table, until you say stop. Six homes and more than 22 years later, the coals still haven’t cooled. On 30 September 2026, they finally will.
Scroll sideways to walk the line — from the first coals at CHIJMES to the riverside room where it ends.
Carnivore opens in the courtyards of CHIJMES — a restored 1850s convent, and the island’s most romantic address for dinner under the arches. Brazilian chefs bring the rodízio to Singapore: marinated cuts turned over open coals, carved at your table until you say stop.
A freshly opened VivoCity gets its churrascaria debut. The mall is new, the harbour view is new, and an endless parade of skewers is something most of Singapore has never seen before.
We take the fire to the water’s edge at Marina Bay Sands, in the early days of a skyline still finding its shape.
A greener chapter among the old barracks at Dempsey — long lunches, slow afternoons, and the disc flipping green all the way through.
Bukit Timah, and a room built for the big table: birthdays, farewells, first dates. A whole generation grows up flipping our little disc from green to red.
We move to Robertson Quay — trading convent arches for the water’s edge, and becoming the independent, riverside Carnivore of today. The sixth home, and the last.
No menu to order from. You sit, you flip your disc to green, and the passadors come — skewer after skewer of fire-grilled meat, carved right onto your plate. Flip to red when you need a breath. It hasn’t changed in more than 22 years — right up to the last service.
Salads, farofa, feijoada and warm sides — pace yourself, the meat is endless.
Green side up means keep it coming. The passadors read the room.
Picanha, rump, lamb, chicken hearts and more — sliced straight from the skewer.
A convent since 1852, restored in the '90s into the island's most storied dining courtyard — and, for years, our home under the arches.
Through the 2000s the river quays bloomed — Robertson the relaxed, riverside answer to Clarke Quay's nightlife, and now the water we sit beside.
The 1-for-1 buffet became part of Singapore's food fabric — and our endless rodízio was there for every celebration that needed a full table.
The disc is green and the skewers are coming. Join us at the river for the rodízio that's fed Singapore for two decades.
