South African braai upstairs by the bay: signature basted pork ribs, rib-eye and aged fillet, plus a vegan portobello burger. Open daily from noon.
Flame cooks the South African way, over open fire, braai-style. It's upstairs, just metres from Queenstown Bay, and bills itself as a premier steakhouse. Start with the ribs: pork, basted in Flame's signature sauce and the dish the kitchen calls its own. Ribs and chicken is $60.50, ribs with a 150g aged fillet is $69.50, and if you can't choose, a quarter rack can be added to any meal.
Steaks run from a 200g rib-eye ($49.50) or 350g ($69.50) to aged fillet, sirloin and a 1kg bone-in dry-aged rib-eye ($165). Two people can share the steak board ($175: 350g rib-eye, 200g fillet and 200g sirloin). Sauces include mushroom, peppercorn, blue cheese and rattlesnake. Beyond the beef there are Mozambique prawns (starter $28.50, main $48), peri peri chicken, skewers of lamb ($46) or surf n turf ($59), fresh shucked oysters and Chatham Island crayfish. Burgers are $29.50 to $32.
Vegetarians have real choices: roasted portobello mushrooms with confit garlic and parmesan cream, a portobello burger that is also vegan, and iceberg wedge or beet and feta salads. Dessert is the Flaming Bomb Alaska ($25, made for sharing) or a tarte tatin ($20).
Flame is open seven days from noon until late. The kitchen runs noon to 10pm, with last bookings at 9.45pm, and reservations are encouraged.
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