What 51 people say about Flames
Food | |
Service | |
Atmosphere |
The view is to die for. worth every visit.
Stunning view of course, and the service was excellent as we arrived and up to the serving of the wine. The wine is very expensive, nothing under R400/bottle, and the waitress convinced us to rather choose a R450 bottle. After the first glass, we had to pour our own wine. I felt at an upmarket restaurant like this -...
Read full reviewStunning view of course, and the service was excellent as we arrived and up to the serving of the wine. The wine is very expensive, nothing under R400/bottle, and the waitress convinced us to rather choose a R450 bottle. After the first glass, we had to pour our own wine. I felt at an upmarket restaurant like this - my expectations were higher. We both ordered the pork belly. It was delicious, and I highly recommend it. Texture, taste, and quantity was perfect. The dessert was great, but not amazing, they both looked good but fell a little flat in flavour - I had the strawberry dish and my partner had the choc mint ice cream. The three things that spoiled the experience were: 1) The chairs. They are probably the most uncomfortable chairs we have ever sat on, I eventually asked to change chairs, and wish I had asked sooner. The other issue was the confusion on the menu of the Irish Coffee prices. We ordered a single Jameson Irish Coffee each(R25 per tot). The bill showed R115 per Irish Coffee. When we queried it with the waiter, he could not show us where the price of the Irish Coffees were, and the drinks menu was a bit misleading. The other disappointment was the live music. At first the music was relaxing and varied. I was very impressed. Then it changed to repetitive house music, that no one seemed to be enjoying. We asked the staff on 2 occasions to please ask the DJ to play a bit more variety, but it seems we were ignored. So yes, the view is stunning, the Pork Belly was delicious, but pity the experience was spoiled by things that are easy to fix.
Last night was out of this world…1stly, the welcoming was amazing, the staff is the best…oooh the restaurant views..to die for…but wait until u get the food, I enjoyed everything from the starter to dessert…the chefs really do the things that makes the pots 🔥…I recommend the restaurant
It’s always a pleasure to enjoy a meal at this venue. The staff are excellent and attentive. They assisted with my vegan guests request happily. The views are exceptional. Pork belly is always a favorite dish. Amazing desserts aswell.
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About Flames
Cuisine: Steak, South African
Sip sundowners on the terrace while our chefs prepare elevated reinterpretations of regional favorites – think dry-spice–rubbed sea bass or the best grilled burger you’ve ever tasted – that use fresh, of-the-moment ingredients.
The Chef
From the age of seven his love for food began while cooking with his mom and gran, which spirited his ultimate passion for food. Chef Daniels career started at the International Hotel School having completed a Diploma in Professional cookery and Kitchen management. During this time Chef Daniel joined some of Johannesburg’s top hotels as a trainee chef gaining as much experience as he could . He then joined the Junior Culinary Team of South Africa for four years working under Klaus Beckmann, who was the former executive chef of the old Westcliff Hotel. During his time on the South African team, he competed in both local and international competitions including the International Young Chefs challenge in Korea and The African Culinary cup. Joining Four Seasons Hotel The Westcliff as part of the opening team at Flames Restaurant as Chef de partie moving his way up the ladder. During this time, he went on task force to Four Season Grand-Hotel du Cap-Ferrat in France gaining invaluable experience in both the all-day dining and signature Restaurant Le CAP prized for its Michelin star. Having worked under multiple Michelin starred chefs has groomed him for his role as Executive Chef at Flames Restaurant. “Inspiration for a dish can literally come out of anywhere ,” remarks Chef Payne. “Walking through crunchy autumn leaves can ignite an idea or a smell will trigger a food memory. It can come from a suggestion or a tradition – that is the nature of food, its evocative.”