As Lusaka's culinary scene continues to evolve, Flame Restaurant stands out as a model of world-class dining that seamlessly blends African flair with international finesse. Discreetly nestled in a quiet corner of East Park behind The Piazza, Flame offers a serene escape from the bustling surroundings. The casually elegant interior, adorned with locally crafted murals and harmonising art, evokes an upscale Afro-chic aesthetic. Add to that the backdrop of lively music, and Flame delivers not just a meal but an experience.
Flame's one-year anniversary celebration brought me through its doors, and I had high expectations of what was to come. Executive Chef Moyo, a man of international renown, presented two exquisite starters: wild mushroom ravioli and an orange blossom roll. The ravioli, encased in delicate pasta, was tender and luxuriously creamy, with two varietals of wild mushrooms delivering an earthy richness. Finished with a drizzle of truffle oil and a sprinkle of Parmesan, it was a perfect entrée.
The second course, a vibrant sushi, highlighted Flame's versatility. Fresh, spicy tuna paired with creamy avocado, delicately wrapped in pearly rice and salmon, crowned with snappy black tobiko (flying fish roe). Each bite, dipped into soy sauce, was a refreshing contrast to the warmth of the Italian-inspired ravioli. I chose the house-made Life's Passion mocktail to accompany the flavours—a revitalising blend of passion fruit, fresh mint, and a splash of lime.
For the main course, the Trio of Flame Skewers was a sight to behold, beautifully presented on a rustic wooden plank. The tender beef fillet, fiery peri-peri chicken, and peppery paneer were cooked to perfection. The grilled beef, marinated in soy and garlic, exuded rich umami flavours. The peri-peri chicken, with a bold, zesty kick, awakened the palate, while the paneer, rich with tandoori spices, brought a velvety, comforting finish. The skewers were complemented by steaming garlic potatoes, vibrant turmeric rice, and a refreshing garden salad. The South African Sauvignon Blanc, paired with the meal, added a crisp and refreshing contrast to the rich flavours.
Yet, the dish that truly stole the show was their signature slow-cooked Korean BBQ short rib. Tender, smoky, and glazed with a perfect barbecue sauce, the meat fell effortlessly off the bone, revealing layers of flavour with each bite. The short rib was paired with a carrot-ginger purée, adding a hint of sweetness and creating a dish that quietly yet decisively won our hearts.
For those preferring a vegetarian option, the Achari Paneer did not disappoint. This spicy vegetarian curry, with paneer in a creamy, tangy sauce, balanced the bright flavours of coriander, fennel, and mustard seeds. Paired with pillowy naan and steamed basmati rice, it was a comforting yet bold offering.
The grand finale, the Flame Experience Flame Grilled Rib Eye, made a dramatic entrance courtesy of Chef Moyo himself. In a theatrical table-side presentation, he seared the rib eye in a pan of Café de Paris butter, flames dancing as the steak locked in all its rich flavour. This experience, accompanied by a creamy pommes purée, Greek salad, and vine-ripened cherry tomatoes, made for an unforgettable conclusion to the main courses.
We indulged in the Fudgy Chocolate Brownie for dessert, topped with velvety vanilla ice cream and drizzled with caramel sauce. The lemon meringue pie, boasting a tangy lemon curd, topped with fluffy meringue and garnished with toasted marshmallows and fresh mint, balanced the sweetness with a perfect tartness.
Quick Fire Facts about Flame:
Kiss the Chef
Chef Moyo uncovered his passion for cooking at the age of 19, mesmerised by competitive cooking shows. His career spans kitchens across Zimbabwe, Mozambique, and Dubai, where he won the prestigious Emirates Culinary Guild Competition in 2018. Chef Moyo's journey has brought him back to Southern Africa, where his fusion of international flair and regional ingredients is helping shape Zambia's culinary identity.
Where Memories Are Created
Flame boasts seating for 380, with a private room for up to 15 guests, outdoor seating, and a shisha deck. The outdoor area features a 360-degree bar and meticulously manicured lawns. Private cabanas, available on request, offer a secluded haven for up to seven guests—perfect for a more intimate dining experience.
Something for Everyone
Using only the freshest locally sourced ingredients, Flame prides itself on offering a menu that caters to every palate. From vegetarian dishes and Indian cuisine to international favourites, every meal at Flame is crafted with precision and passion.
