Flame Char-Grill

At Flame Bar and Grill we take pride in our meat. All our beef is grass fed and aged for up to 6 weeks which helps to tenderise the meat and preserve its flavour. We baste the meat continually whilst flame-grilling. Our basting is a secret recipe and adds to our steaks' unique flavour and texture. Steaks are served with either chips or baby potatoes 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

Also known as Porterhouse or a New Yorker, this cut is flavoursome and firmly textured

Small but succulent just right for the “not so hungry”

Perfect choice for the Speight's “Southern Man”

250g

500g

$26

$39.50

Rib-eye

Also known as a scotch fillet. This cut is mouth-wtering, succulent and juicy. It is highly marbled and can
contain fat 350g $34.50
Fillet
The eye-fillet is lean and tender with a mild flavour. A must for the true meat connoisseur 300g $35.50
Rack of lamb
New Zealand’s finest tender lamb, lightly basted and flame-grilled. $36.00
Flame Mixed Grill
For the ravenous carnivore; Served on a huge board, this platter is fit for a king. A combination of ribs, sirloin steak, lamb chops and boerewors sausage

For 1

For 2

$38

$65
Monster T-Bone
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. 600g $38.50
Sauces $3.00
To fully complement your meat, choose from one of our delicious homemade sauces. Choose between Mushroom (a firm favourite), Creamy Mixed Peppercorn, Dijon Mustard, Roquefort blue cheese or Peri-peri (A Mozambique speciality - hot and spicy)