Flame Belfast
Menu with Prices in the UK

Choice of seasonal starter and main course (or main and dessert) served Mon–Fri 5:00 PM – 6:30 PM.

Complete three-course pre-theatre dining experience featuring starter, grill or tandoori main, and dessert.

Midday city-centre lunch combo featuring a light soup or crispy starter paired with a signature lunch grill plate.

Freshly simmered seasonal vegetable soup served piping hot with crusty house-baked wheaten bread and Irish butter.

Warm sourdough, Belfast wheaten loaf, and tandoori-blistered flatbread with whipped herb butter, olive oil, and balsamic.

Crisp golden tofu cubes wok-tossed with five-spice salt, fresh red chillies, spring onion, and sweet soy glaze.

Rich brandy-infused chicken liver pâté topped with clarified butter, served with spiced plum chutney and toasted brioche.

Double-crunch buttermilk chicken wings glazed in smoky BBQ or fiery Frank's hot sauce with blue cheese dip.

Jumbo king prawns roasted in sizzling garlic butter, fresh red chilli, and Spanish paprika with charred sourdough.

Panko-breaded creamy macaroni and aged cheddar bites drizzled with tangy buffalo glaze and chives.

Crisp golden Cypriot halloumi batons dusted in sumac and served with house sweet chilli jam.

Asador-charred Spanish green Padron peppers finished with flaky Maldon sea salt and extra virgin olive oil.

Light, crisp aromatic prawn crackers served warm as a pre-dinner table nibble with sweet chilli dipping sauce.

28-day dry-aged Ulster sirloin cooked to order over hardwood embers, served with roasted vine tomato, mushroom, and choice of side.

Richly marbled prime ribeye seared on the Argentinian Asador grill, plated with flatcap mushroom and smoky tomato.

Impressive bone-in prime rib cut aged for 35 days, chargrilled medium-rare over birch and oak coals.

Both tender fillet and flavoursome sirloin on the bone, flame-kissed on the Asador parrilla for maximum crust.

Ultra-tender lean beef tenderloin grilled over open flames, accompanied by grilled vine tomatoes and rocket.

Free-range chicken thighs marinated in yogurt, ginger, and Kashmiri spices, roasted in the clay tandoor with flatbread and mint raita.

Juicy 8oz Wagyu beef patty on toasted brioche with aged cheddar, smoked streaky bacon, house burger sauce, and skinny fries.

Fresh North Atlantic haddock in crisp craft beer batter, served with hand-cut chunky chips, crushed mushy peas, and tartare sauce.

Crispy-crackling pork belly glazed with star anise and cider jus, served with creamed buttered mash and charred apple.

Pan-seared County Monaghan Silverhill duck breast served pink with spiced cherry reduction, fondant potato, and greens.

Generous wok-fried crispy tofu tossed with five-spice, red chillies, peppers, jasmine rice, and sesame bok choy.

Caramelised whole-roasted celeriac glazed in tangy Sichuan Kung Pao sauce with roasted peanuts, chillies, and steamed rice.

Creamy plant-based orzo pasta cooked with sweet garden peas, broad beans, lemon zest, fresh mint, and crisp herb pangrattato.

Crisp shoestring potatoes seasoned lightly with sea salt.

Fluffy-centred triple-cooked Irish chipping potatoes with a crunchy golden crust.

Crisp sweet potato fries lightly dusted with sea salt and cracked black pepper.

Shoestring fries drizzled with aromatic white truffle oil and showered with finely grated Parmigiano Reggiano.

Thick-cut sweet Spanish onions fried crisp in light craft beer batter.

Velvety whipped mashed potato folded with Irish salted butter and fresh spring scallions.

Char-steamed tenderstem broccoli tossed with roasted garlic, mild red chilli, and melted butter.

Honey-glazed heritage rainbow carrots and sweet garden peas tossed in herb butter.

Crisp mixed baby leaves, cherry tomatoes, cucumber, red onion, and white balsamic dressing.

Classic creamy brandy and beef-stock reduction with crushed black peppercorns.

Rich Irish butter whipped with roasted garlic cloves, flat-leaf parsley, and lemon zest.

Vibrant green herb dressing of chopped parsley, oregano, garlic, red wine vinegar, and olive oil.

Velvety warm emulsion of egg yolk, clarified butter, white wine reduction, and fresh tarragon.

Moist Medjool date sponge drenched in salted butterscotch sauce with Northern Irish vanilla bean ice cream.

Silky chilled lemon cream set with fresh zest, served with crisp buttery shortbread fingers and berry compote.

Light tropical mousse layered with tangy passionfruit jelly and toasted coconut flakes.

Silky Sicilian almond-milk set pudding topped with poached seasonal berries and pistachio crumb.

Curated board of Cashel Blue, Gubbeen, and aged Irish cheddar with oatcakes, grapes, and fig chutney.

Chargrilled mini Irish beef patty in a soft bun with melted cheddar and crisp skinny fries.

Golden breaded chicken breast strips served with hand-cut chips and garden peas.

Child-sized battered haddock fillet with chunky chips and sweet garden peas.

Fresh mint, crushed lime, tropical passionfruit purée, and mango juice topped with chilled soda water.

Chilled Italian sparkling natural mineral water served with fresh lemon slices.

Smooth Tuscan still natural spring water served chilled for the table.

Botanically brewed sparkling mixer served over ice with fresh citrus.

Classic chilled glass-bottle Coca-Cola or zero-sugar Coke Zero served with ice and lemon.

Chilled pure squeezed juice with no added sugar or preservatives.