Carne Diem Grill by Dharshan
Chef Dharshan Munidasa
Chef Dharshan Munidasa
Dharshan Munidasa, Sri Lanka’s most renowned chef-restaurateur, is the mastermind behind some of the best restaurants in the country including Nihonbashi and Ministry of Crab; the only restaurants from Sri Lanka to have ever been ranked on “Asia’s 50 Best Restaurants” List. He was also one of the first chef-restaurateurs from Sri Lanka to take his restaurants to the world with Ministry of Crab expanding to Shanghai, Chengdu, Singapore, Bangkok, Maldives and Mumbai, and Nihonbashi opening a second location in Maldives. Being half-Japanese, Dharshan is known for his focus on high quality ingredients that he often pairs with Japanese cooking philosophies. Having gained a reputation for his out-of-the-box thinking and his knack for pushing boundaries, Engineer-turned-Chef Dharshan revolutionised Sri Lanka’s gastronomic landscape. With Carne Diem Grill, he designed and engineered ‘Ignis Maximus’ , a unique charcoal grill oven, based on the principles of the charcoal yakitori grills of Japan, that harnesses the raw power of charcoal to create a high cooking temperature, finishing cuts at 750°C, cooking the perfect steak in a matter of minutes. Dharshan’s contribution to Japanese Culture was recognized by the Japanese government, when he was presented with ‘The Minister’s Award for Overseas Promotion of Japanese Food’ for the year 2014. In 2021 Dharshan was appointed as a ‘Japanese Cuisine Goodwill Ambassador’ by the Ministry of Agriculture, Forestry and Fisheries in Japan, for his continuous efforts toward the dissemination of Japanese food and dietary culture overseas. In 2023, he received the honour of being conferred ‘The Order of the Rising Sun, Gold and Silver Rays’ by the Government of Japan in recognition of his distinguished contributions towards promoting Japanese Food Culture in Sri Lanka as well as contributions to enhancing the bilateral diplomatic relationships between Sri Lanka and Japan through ways of cultural exchange.
About Carne Diem Grill by Dharshan
Carne Diem Grill by Dharshan is an unconventional and avant-garde steakhouse created by Sri Lanka’s most renowned chef and restaurateur Dharshan Munidasa, the brains behind some of Asia’s best restaurants, Ministry of Crab and Nihonbashi. Launched in 2020, Carne Diem Grill is housed in a hacienda-style villa with a wine cellar, located at CROSSROADS; the largest multi-island integrated leisure and entertainment destination in the Maldives, which is a 15-minute speed boat ride away from Velana International Airport in Malé.
The story of Carne Diem Grill originates with Chef Dharshan’s dual Sri Lankan-Japanese heritage, as he drew inspiration from the principles of the charcoal yakitori grills of Japan to create a custom-made grill oven fondly monikered, Ignis Maximus, that operates at a temperature of 750˚C. The restaurant employs a game-changing cooking method that balances the three elements Meat, Heat and Salt, to amplify the flavours of the cut; creating a steak that requires no sauce, resulting in what most of our guests refer to as “The Best Steak Ever”.
Carne Diem Grill takes pride in exclusively serving Wagyu Beef from Westholme, one of the finest producers in Australia. All cuts (Porterhouse, Sirloin and Bone-in Ribeye) are at least 3 fingers thick and can be shared. The Carne Diem Burger steps away from the traditional ketchup and cheese base, celebrating the rich flavours of the amazing Westholme Wagyu.
Carne Diem Grill offers both indoor and outdoor seating to provide alternative dining experiences to diners; with the freedom to choose indoor dining amidst the elegant ambience of the restaurant, for a more private seating option they may also choose to dine in the wine cellar, whereas outdoor dining is set against the magnificent views of the Marina, as they take in the cool sea breeze of the Maldives. Keeping consistent with Chef Munidasa’s style of minimalistic décor, the ambience takes on a modern and sophisticated touch, with rich, dark ebony tones and highlights of reds. In the middle of the restaurant is a giant metallic bull commissioned by a Sri Lankan artisan, providing a focal point to the décor of the restaurant.
The subtle art of perfecting the finest steak known to man has received much acclaim with the extraordinary reception received by its customers. Within the hallowed halls of Carne Diem Grill, a symphony of flavours awaits, meticulously curated through the harmonious dance between fire, passion, and culinary finesse. Embark on a culinary odyssey and savour the culmination of Dharshan's lifelong pursuit—a tantalizing union of flame and meat, crafted with utmost precision and imbued with the very essence of Carne Diem.
