Queenstown’s best Ribs and Steak, grilled in African Fire.

Dry Aged Rib Eye on the Bone for 2 149.00

Minimum 1 kg steak, cooked medium rare with a choice of 2 sides and 2 sauces. Just AWESOME!

Full Rack 57.50

The ultimate Flame experience! Our huge rack of pork ribs are our signature dish with the WOW factor

Half Rack 42.00

All of the above but leaving you space for starters and dessert!

Rib Eye 350gm 62.00

This cut is mouth-watering, succulent and juicy. Recommended temperature medium.

Sirloin 200gm 46.00

Also known as Porterhouse, this cut of meat is flavourful and firmly textured.

Fillet 200gm 53.00

Melt in your mouth eye-fillet is lean and tender with a mild flavour

Eye Fillet 150gm 39.50

150 gram melt in your mouth eye fillet steak

Surf 'N' Turf Skewer 55.00

200gm rare Eye Fillet, Peri Peri tiger prawns with rattlesnake Sauce

Rib & Steak Combo 65.00

Flame pork ribs with eye fillet steak

Cauliflower Steak 36.00

Flame grilled cauliflower steak, char-grilled field mushrooms, broccolini, confit tomatoes, soft greens, chimichurri, Flame Fries

Flame Mixed Grill 67.00

For the ravenous carnivore! Served on a board, this platter is fit for a king. A combination of ribs, sirloin steak, peri-peri chicken and boerewors

Skewered Fragrant Lamb 45.50

Tender Southland lamb rumps marinated in rosemary, lemon and garlic with red onion, then caramelised on our hot grills with our famous basting sauce.

Aromatic Chicken Skewer 42.00

Flame basted chicken thigh with red onion and apricots. Served with chips, yoghurt and garlic sauce with mixed greens and pomegranate vinaigrette.

Rib & Chicken Combo 59.00

Half a peri-peri or Flame basted chicken with a half rack of our famous ribs.

Flame Beef Burger 29.50

Grass fed beef, red onion, pickle, tomato, lettuce, roasted tomato ketchup, brioche bun, Flame Fries.

Mozambique Chicken Burger 29.50

Chicken breast flame charred and basted, red onion, pickle, tomato, lettuce, roasted tomato ketchup and siracha aioli. Ask for extra heat.

Vegetarian Burger 29.50

Panco crumbed portobello mushroom, beetroot horopito relish, red onion, pickles, tomato, lettuce, vegan aioli with your choice of sweet potato (VG) OR Brioche Bun.

Mozambique Prawns (main) 47.00

Sautéed prawns smothered in rattlesnake sauce (creamy hot and spicy peri-peri reduction). Served in the pan with rice pilaf to mop up the sauce.

NZ Green Lipped Mussels Main 39.50

In our delicious dill cream sauce and served with warm ciabatta bread for soaking up the sauce.

Big Glory Bay Salmon 47.00

Cauliflower puree, charred brocolini, watercress, pinenut and currant salad

Appetiser Taste for 2 38.00

Appetiser sharing platter featuring 3 Flame favourites - buffalo chicken wings, crispy calamari and boerewors

Seafood Chowder 25.00

Rich and creamy filled with NZ smoked fish, Mt Cook salmon and tail-on king prawns, garnished with a full shell green lip muscle and toasted ciabatta

Boerewors 21.50

A delicious homemade South African sausage coil made with beef, coriander, cumin and nutmeg -chimichurri and soft greens

Buffalo Wings 21.50

Crispy chargrilled wings tossed with spicy buffalo sauce (option without spice)

Mozambique Prawns Starter 27.50

Sautéed prawns smothered in rattlesnake sauce (creamy hot and spicy peri-peri reduction). Served in the pan with rice pilaf to mop up the sauce.

Calamari 21.50

Crispy fried tender calamari served with peri-naise and soft herbs.

Fresh Baked Cheesy Balls 8.50

Wedge Salad 17.00

Iceberg with buttermilk dressing, honey mustard and macadamia.

Caesar Salad 18.00

Combination of cos lettuce, bacon and croutons tossed in Flame’s Caesar dressing. Topped with parmesan cheese shavings and soft poached egg

Beet & Feta Green Salad 18.00

Balsamic poached beetroot with greens, rocket and watercress salad with cow feta, Spanish onion, honeyed walnuts, pumpkin seeds and pomegranate vinaigrette.

Flame Crunchy Slaw 14.00

Red and white cabbage in a lemon, olive oil and mayo dressing. With apple, red onion, fresh mint and roasted pine nuts.

Mixed Green Salad 16.00

Soft mixed green leaves, cherry tomato and cucumber, julienne vegetable garnish, seeds and pomegranate vinaigrette