A Brazilian churrascaria upstairs in a restored early-Victorian bluestone building on A'Beckett Street in the city. Brazilian-trained chefs work an open fire in full view, then carry sword-length skewers to the table and carve to order: around a dozen marinated cuts, picanha among them, run continuously until you call a halt, with farofa, black beans and chimichurri alongside and a cinnamon-dusted grilled pineapple to finish. Seatings are timed and it's built for a crowd, a long-standing fixture for rodízio in the CBD.
Address checked against the operator’s own website, 20 September 2026.
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