The Restaurant at Fire & Ice! Melrose Arch

Springbok carpaccio with olive oil, blue cheese, melon and rocket.

Soup of the day with homemade bread.

Char-grilled lemon, chilli, honey and rooibos glazed chicken wings with an oriental red cabbage salad.

Half shell mussels tossed in a creamy garlic and white wine sauce with crostini dunkers.

Pan-fried chicken livers with cream and crispy onions served on ciabatta.

Bobotie spring rolls served with a cucumber raita.

Spiced couscous, pickled red cabbage, baba ganoush, slow roasted tomatoes and avocado.

Mix of smoked cheese, Portuguese chicken strips and sesame grilled prawns on salad greens.

Traditional Caesar salad with croutons, egg, parmesan and cos lettuce.

Kalamata olives, deep fried feta, garden greens and a tangy cream dressing.

This jaw-breaking 350g beef burger is mildly spicy, mixed with a musky paprika and melted cheddar giving you a flawless mouthful.

Deluxe 200g beef burger filled with blue cheese, Swiss cheese and gratinated with ripe camembert.

A 200g Moroccan-spiced lamb burger with cucumber raita and pickled Delhi eggplant.

Southern fried chicken slider with our secret ranch sauce lamb slider with brie and bush berry glaze beef slider with mustard onion rings.

Dill cucumber, bacon, cheddar cheese and fried egg.

Crispy nachos with guacamole and feta.

Caramelised onion folded in chorizo and smoked mozzarella.

Blue cheese gratinated with roasted fig preserve and biltong shavings.

Basil pesto mayonnaise, habanero chilli jam, mature cheddar and sauteéd onions.

300g Matured rump steak with parmesan potato bake, seasonal baby vegetables, with whiskey and mushroom sauce.

Tender beef fillet with pumpkin pureé, potato fondant and a red wine jus.

A marinated 400g t-bone served with crispy potato wedges, side salad and spicy barbecue basting.

Rolled lamb shoulder with garlic mash, braised baby onions and carrots.

Lamb cutlets with roasted tomato, gremolata and black pepper mash.

Our famous butter chicken curry accompanied by sambals and basmati rice.

Slow-braised pork belly with cauliflower pureé and glazed carrots.

Ostrich fillet rubbed in olive oil and rosemary with roasted baby potatoes, seasonal baby vegetables and a port reduction.

Half a barbecue and lemon thyme chicken

Oxtail simmered for hours in a butterbean and marrow sauce.

Red wine braised short rib with pancetta and wilted greens.

Your choice of tender tripe cooked traditionally or in Indian spices.

Ezakwantu 'the food that takes you home' slow stewed lamb.

A mixed-grill of sirloin steak, lamb chop, liver, sausage and chicken.

Line fish with spiced rice, wilted greens, slow roasted tomatoes and a lemon butter sauce.

Salmon fillet with baby potatoes, pan-fried baby spinach topped with a herb butter.

A selection of prawns and mussels in a creamy garlic and paprika sauce with deep fried calamari, french fries, aïoli and salad.

Fragrant lentil, chick pea and spinach curry served with sambals, poppadum and basmati rice.

Spiced butternut and feta cigars with a pumpkin seed and honey dressed micro salad.

Tagliatelle tossed in a creamy white truffle and mushroom sauce.

Rosemary portobello burger with rich camembert and roasted vegetable cômpote.

Falafel burger with baba ganoush, avocado and pickled red cabbage.

Flourless chocolate torte with an orange caramel sauce.

Seasonal fresh fruit with grilled pineapple, toasted coconut and vanilla ice cream.

This warm fondant filled with organic chocolate, “might just be too much to handle”.

Ginger and apricot malva pudding with cinnamon custard.

Topdeck cheesecake with Amarula cream and dark chocolate sauce.

A selection of three cheeses, preserves and crackers.

Strawberries and cream.

Oreo cookies

Turkish delight

Ferrero Rocher

Brownie pieces

Crunchie

Toffee apple and fudge

Iced hot chocolate

Peaches and cream

Lindt

Double espresso

Carrot cake and rooibos

Peanut butter and banana

Peppermint crisp

Pumpkin, marshmallows and caramel

Cherry, choc chip, nuts and coconut marshmallow

Crushed popcorn and salted caramel.

Butterscotch

5 Star

Lemon meringue

Bubblegum

Mango, orange and jelly tots

Dark chocolate, orange and honeycomb.

Lunch Bar

Popcorn and Coke float

As part of our sustainability commitment we have joined the vivreau global water revolution and installed a vivreau bottling system. Vivreau's advanced water systems ensure that this bottle contains nothing but pure water, the choice of discerning diners and travelers across five continents. Sanitising and re-using this bottle means virtually no waste, no water miles, no carbon footprint and no dumping.

Complimentary (in the restaurant, bar and reception)