What 51 people say about Flames
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Wish we knew sooner about restaurant week. The preselected menu Flames offered was a taste sensation.
We definitely coming back.
Wouldn't recommend the cocktails though, at least not the Strawberry dac.
Well - I can tell you without an inkling of doubt in my mind that Flames is now by far my FAVOURITE GO-TO restaurant - by far SURPRASSING the restaurant I held at NO 1 for the past 19 years (no names mentioned! 😁). Our experience was magnificent - from start to finish. We celebrated our 17 year wedding anniversary t...
Read full reviewWell - I can tell you without an inkling of doubt in my mind that Flames is now by far my FAVOURITE GO-TO restaurant - by far SURPRASSING the restaurant I held at NO 1 for the past 19 years (no names mentioned! 😁). Our experience was magnificent - from start to finish. We celebrated our 17 year wedding anniversary that evening and we’re unable to forget this fact right from being congratulated on our anniversary by the security personnel at the booms, upon signing us in and allowing us admission into the venue parking space.
We were escorted up to the Restuarant by an incredibly friendly, well spoken and highly professional gentleman on a golf cart.
With it being our anniversary, the staff made us feel special from the minute we set foot out of the elevator right up until we returned to our vehicle again later in the evening.
Ashton, the manager, not only contacted us by email prior to the date of our reservation to ensure she had all the finer details down to a T, but she also made a specific effort to greet us in person at our table and wish us all the best for a truly enjoyable evening - and that it was indeed!
The food could NOT (in the slightest even) be faulted … and the portion sizes were more than generous at that!
The cocktails we chose were superb and the coffee so unique in blend and aroma - a true treat in and of itself!
We received an additional sweet treat also to end our evening off - which was written out so beautifully, we couldn’t believe it had been done by hand (WOW!). 🤩❤️🤩
The entire encounter at Flames Restaurant left us wanting for more (not food at that exact point - as we had more than our fill! 😅👌) but just the awesomeness of it ALL … once over, AGAIN AND AGAIN AND AGAIN! 😄
Need I say more … !?! 😍❤️🥰
With that said, Flames Restaurant can be assured that they will see us AT LEAST ONCE ANNUALLY from this point forward, and MORE often if we can manage it! 🥰👌💯👌🥰
Going to flames during this time of the year is always such a treat, with the jacarandas in full bloom, the food was excellent and the cocktails were so delicious. Such a wonderful experience, the waiters were a little slow though!
The food was delicious, the stuff is very customer centric, the views are breath taking
Lovely setting & awesome food
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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.”
