Flame Char-Grill
At Flame Bar and Grill we take pride in our meat. All our steaks are aged for up to 6 weeks, a process which tenderises and preserves the flavour of the meat. We then baste the meat continually during the cooking process, with our own homemade basting, which further tenderises it and adds to our unique flavour. Steaks are served with either chips or baked potato and sour cream.
| HOW WOULD YOU LIKE YOUR STEAK COOKED? | ||
| Blue: For the real meat connoisseur | ||
| Rare: Just grilled to perfection | ||
| Medium Rare: Grilled on the outside, still pink and juicy on the inside | ||
| Medium: Grilled through, still pink on the inside | ||
| Medium well: Cooked through, but drying out and the flavour diminishing | ||
| Well Done: destroyed, but if that’s the way you like it, enjoy! | ||
| Sirloin | ||
|
Small but succulent just right for the “not so hungry” Perfect choice for the “Southern Man” |
250g 500g |
$25 $39.50 |
| Rib-eye | ||
| The chef’s new fillet of choice. Mouth watering and highly recommended | 350g | $34 |
| Fillet | ||
| For the true meat connoisseur, lean and tender | 300g | $35.50 |
| Lamb Cutletts | ||
| New Zealand’s finest tender lamb, lightly basted. Suggested serving Medium Rare | $35.00 | |
| Flame Mixed Grill | ||
| For the ravenous carnivore; Served on a huge board, this platter is fit for a king. A combination of ribs, 250g sirloin steak, lamb chopsand boerewors sausage | $48.00 | |
| Monster T-Bone (600g) | ||
| Fillet and sirloin on the bone. Best of both worlds. (Please be aware that because they are different cuts of meat they will grill to slightly different stages). Only grilled to no more than medium. | $38.50 | |
| Sauces | $3.00 | |
| To fully complement your meat, choose from one of our delicious homemade sauces. Choose between Mushroom (a firm favourite), Pepper, Dijon Mustard, Roquefort or Peri-peri (hot and spicy) |
