Flames Restaurant
Hours:
- Tue – Fri 5.30pm – Late
- Sat 10am – 11pm
-
Facilities/Features:
- Business Dining
- Children's Menu
- Out Catering
- Private Dining Room
- Private Functions
- Private Parties
- Romantic Dining
- Wedding Functions
- Breakfast Meetings
- Payment Types: EFTPOS, Visa
- Price Range: Spendy, $25 - $35
- Dress Code: Smart casual
- Alcohol: Beer, Wine, Spirits, Cocktails
- Seating for: 60
- BYO/Corkage: No BYO
- Parking: Free Off-Street, Free On-Street
- Good For Groups: Yes
- Good For Children: Yes
- Takeaways: No
- Delivers: No
- Takes Reservations: Yes
- Dietary Restrictions: Vegetarian, Gluten-free
- Wheelchair Accessible: Yes
- Outdoor Seating: Yes
- Meals: Lunch, Dinner, Late Night, Dessert
- Wi-Fi: None
Flames Italian Restaurant is back in business and safe place to be.
We aim to suprise you with total dining experience! the moment you walk in until you leave!
Paul the executive chef, cooking true Italian cousine for over 35 years delivering authentic, flaversome Italin dishes will make sure you are inspired by. Also, Flames is well known for best steak in town using up to 12 weeks aged Angus Pure rib eye fillet. Surely Flames is one of the must GO destination in Christchurch.
Fox & Ferret The Palms is re-open from Sept 8th! Delicious food in the style of the modern gastro pub, also with mouth-watering Stonegrill… read more »
3 Reviews for Flames Restaurant
1
Paul, the chef, is absolutely passionate about his cooking and it shows in the richness of the flavours and variety of meals he prepares. The range of cocktails, beer and wines available is also excellent.
Overall, we thoroughly recommend this restaurant for its excellent and authentic Italian meals that will make you want to keep coming back.
1
The only slight annoyance was the $10 charge for corkage.
Two people at our table brought wine which they themselves opened and poured. To be charged $10 each for dirtying a glass seems a little steep. We were expecting $2 / $3 perhaps?
Overall – great night out – will be back!
Adele ChCh 22/5/09
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