Fireroom Bedfordview Menu With Latest Prices in South Africa 2024
Fireroom Bedfordview in South Africa offers a distinguished selection of Japanese-inspired dishes, crafted with exceptional ingredients and expert culinary skills. From deluxe sushi rolls to tender robata-grilled meats and seafood, every plate at Fireroom Bedfordview is a showcase of taste and artistry. Diners can explore a gourmet adventure through the dynamic tastes of Japan, with choices that include classic nigiri and sashimi, as well as inventive sushi varieties and fusion creations.
Situated in the lively area of Bedfordview, South Africa, Fireroom Bedfordview presents a refined and contemporary dining experience that merges chic atmosphere with exceptional service. The modern and fashionable decor, complemented by sweeping cityscape views, creates an exceptional setting for dining. Whether you’re seeking an intimate dinner for two or a festive gathering with friends, Fireroom Bedfordview’s offerings guarantee a memorable culinary journey that excites the palate and makes a lasting impact.
Fireroom Bedfordview Menu South Africa Prices
Fireroom Bedfordview in South Africa is celebrated for its distinctive flambéed sushi, featuring an impressive table-side performance. Known for its high-quality steaks and creative cocktails, this dynamic restaurant blends outstanding cuisine with striking presentation, distinguishing itself in Johannesburg’s dining landscape.
| Attribute | Details |
|---|---|
| Name | Fireroom Bedfordview |
| Location | Bedfordview, South Africa |
| Cuisine | Japanese |
| Specialties | Flaming Sushi Rolls, Robata Grill |
| Specialties | |
| Dining Options | Indoor seating |
| Signature Dish | Flaming Sushi Rolls |
Updated Menu Items And Prices of jFireroom Bedfordview South Africa
Explore FireRoom Bedfordview’s updated menu featuring an exciting array of new sushi rolls, Asian fusion dishes, and grilled specialties, with prices designed to suit every diner’s budget.
STARTERS
| Category | Dish Name | Description | Price |
|---|---|---|---|
| STARTERS | FIREROOM DIM SUM | ||
| GAO (4 Pieces) | (v) Spinach & cream cheese | 78 | |
| KRISPY KRUNCH | 986 | ||
| STICKY WINGS | Peppered calamari, spicy mayo | 105 | |
| HONG KONG PEAR (Each) | Potato dumpling filled with prawn & chicken | 38 | |
| LIVERS | With or without Peri Peri | 72 | |
| POULTRY | CHICKEN SCHNITZEL | Crumbed chicken breasts, cheese sauce, fries | 152 |
| BREASTS & SALAD | Grilled chicken breasts, olive oil vinaigrette, black pepper, Greek salad | 148 | |
| HONEY CHICKEN | Cubed crispy chicken, toasted sesame seeds, egg fried rice | 135 | |
| CHAR-GRILLED BABY CHICKEN | Lemon & herb or peri-peri, fries | 189 | |
| POPCORN CHICKEN BURGER | 2 Popcorn fried chicken breasts, cheddar cheese, crispy bacon, coleslaw, tomato, honey mayo dressing, seeded bun, fries | 152 | |
| MEAT | OUR FAMOUS FILLET ON THE BONE | Pepper crusted & flambéed with Cognac at the table | 330 |
| FILLET | Pepper crusted & flambéed with Cognac at the table | 265 | |
| RUMP | Flamed at the table | 186 | |
| SIRLOIN | Flamed at the table | 186 | |
| 350g WAGYU RIB EYE SQ | SQ | ||
| WAGYU BURGER | Wagyu patty, seeded bun, mozzarella cheese, tomato, rocket, avo, red onion, Fireroom mayo, home-cut fries | 189 | |
| PORK RIB STACK & FRIES | 260 | ||
| FLAMED BEEF RIBS | Crushed black pepper, rosemary, fries, flambéed with Cognac at the table | 340 | |
| LAMB CUTLETS | Crushed black pepper, rosemary, Parmesan mash, flambéed with Cognac at the table | 265 | |
| 400g SOMETHING NYAMA | Tastiest of cuts, thinly sliced beef on the bone, flame grilled, home-cut fries | 185 | |
| OXTAIL | Served with mash | 345 | |
| 680g PORK TOMAHAWK | Pork sirloin point on the bone, lightly crusted with black pepper, coarse salt, rosemary, flambéed with Cognac at the table | 305 | |
| 850g BEEF TOMAHAWK | Executive prime rib on the bone, pepper crusted, flambéed at the table | 495 | |
| FISH | CALAMARI | Grilled or fried tubes & heads, lemon butter, micro herbs | 182 |
| CALAMARI CHATEAU | Grilled Falkland calamari tubes & heads, flambéed with Cognac at the table, cranberry pepper sauce, Parmesan infused wasabi mash | 210 | |
| FLAMED TUNA | Black pepper crusted & flambéed with Cognac at the table | 265 | |
| CHAR-GRILLED SALMON | 275 | ||
| KINGKLIP | Grilled kingklip, with lemon butter | 238 | |
| 8 QUEEN PRAWNS | Served with chips or rice | 280 | |
| TIGER GIANTS (Each) | Served with chips or rice | 230 | |
| DESSERTS | VANILLA ICE CREAM & BAR-ONE SAUCE | 65 | |
| SORBET | Lemon & strawberry homemade sorbet | 58 | |
| INSIDE OUT CHEESECAKE | Deconstructed gin infused cheesecake, Oreo biscuit base, cherry glaze, popping candy | 89 | |
| BAR-ONE SLIDERS | Tempura crusted Bar-One nuggets, caramel, strawberry sorbet | 72 | |
| MALVA PUDDING | Served with custard or ice cream | 85 | |
| CHOCOLATE BROWNIE | Served with crushed walnuts, white chocolate shavings & ice cream | 85 | |
| FIREROOM’S TIRAMISU | Savoiardi biscuits, espresso, coffee liqueur, mascarpone, prepared tableside | 89 | |
| STR |
CHAMPAGNE
| Category | Wine Name | Description | Price (ZAR) |
|---|---|---|---|
| CHAMPAGNE | Armand Gold – France | 40% Pinot Noir / 40% Chardonnay / 20% Pinot Meunier | 15,000 |
| Cristal (Louis Roederer) – France | 60% Pinot Meunier / 40% Chardonnay | 13,000 | |
| Moët & Chandon Non-Vintage – France | 30-40% Pinot Noir/30-40% Pinot Meunier/20-30% Chardonnay | 1,600 | |
| Moët & Chandon Rosé – France | 30-40% Pinot Noir/30-40% Pinot Meunier/20-30% Chardonnay | 1,900 | |
| Mumm Grand Cordon Brut – France | 45% Pinot Noir / 30% Chardonnay / 25% Pinot Meunier | 1,650 | |
| Mumm Olympe Rosé – France | 70% Chardonnay / 30% Pinot Noir | 1,900 | |
| Mumm Olympe Demi-Sec – France | 60% Pinot Noir / 10% Chardonnay / 30% Pinot Noir | 2,100 | |
| Veuve Clicquot Non-Vintage – France | 50-55% Pinot Noir / 15-20% Pinot Meunier / 28-33% Chardonnay | 1,750 | |
| Veuve Clicquot Rich | 45% Pinot Noir/ 40% Meunier/15% Chardonnay | 2,500 | |
| Veuve Clicquot Nectar – France | 50% Pinot Noir/40% Meunier/10% Chardonnay | 1,800 | |
| Pongrácz Brut Non-Vintage – Stellenbosch | 456 | ||
| Pongrácz Noble Nectar – Stellenbosch | 456 | ||
| SPARKLING WINE | J.C. Le Roux Sauvignon Blanc – Stellenbosch | 100% Sauvignon Blanc | 230 |
| Graham Beck Waterside (Unwooded) – Robertson | 172 | ||
| Robertson Sparkling Non-Alcoholic Natural Sweet White | 205 | ||
| Durbanville Hills (Wooded) – Durbanville | 210 | ||
| Kleine Zalze (Wooded) – Stellenbosch | 210 | ||
| Fat Bastard (Wooded) – France | 210 | ||
| Nederburg Classic Rosé (Semi-Sweet) – Paarl | 165 | ||
| Durbanville Hills Merlot Rosé – Durbanville | 215 | ||
| L’Avenir Horizon Rosé – Stellenbosch | 230 | ||
| Babylonstoren Mourvèdre – Simonsberg | 350 | ||
| Neil Ellis Wildflower Cinsaut – Stellenbosch | 225 | ||
| De Wetshof Bon Vallon – Robertson | 425 | ||
| Da Luca Prosecco – Imported from Italy | 100% Prosecco-Glera | 380 | |
| Mumm Nectar – France | 1,800 | ||
| Veuve Clicquot Rich | 45% Pinot Noir/ 40% Meunier/15% Chardonnay | 2,500 | |
| CHARDONNAY | J.C. Le Roux La Fleurette – Stellenbosch | 230 | |
| Oak Valley Sounds of Silence – Elgin | 380 | ||
| Springfield Life from Stone – Robertson | 355 | ||
| Protea | 205 | ||
| Van Loveren – Robertson | 210 | ||
| Saronsberg Cap Classique Brut – Tulbagh | 516 | ||
| Pongrácz Brut Non-Vintage – Stellenbosch | 456 | ||
| Diemersdal – Durbanville | 230 | ||
| Haute Cabriére – Franschhoek | 275 | ||
| Krone Brut Rosé – Tulbagh | 85 | ||
| Krone Night Nectar – Tulbagh | 486 | ||
| Saronsberg Cap Classique Brut – Tulbagh | 100% Chardonnay | 516 | |
| ROSÉ | Fleur Du Cap Natural Light – Darling | 215 | |
| Kleine Zalze Cellar Selection – Stellenbosch | 180 | ||
| L’Avenir Provenance – Stellenbosch | 288 | ||
| Durbanville Hills | 210 | ||
| Krone Brut Rosé – Tulbagh | 85% Pinot Noir / 15% Chardonnay | 85 | |
| Saronsberg Provenance – Tulbagh | 305 | ||
| Zonnebloem – Stellenbosch | 275 | ||
| SAUVIGNON BLANC | Fleur Du Cap Natural Light Chenin Blanc – Darling | 65 | |
| Kleine Zalze Cellar Select – Stellenbosch | 240 | ||
| Nederburg Classic Sauvignon Blanc – Paarl | 68 | ||
| Diemersdal – Durbanville | 230 | ||
| Durbanville Hills – Durbanville | 70 | ||
| Springfield Life from Stone – Robertson | 355 | ||
| CHENIN BLANC | Haute Cabrière (Unwooded) – Franschhoek | 280 | |
| De Wetshof Bon Vallon – Robertson | 425 | ||
| PINOT NOIR | Protea |
Location And Contact
Opening and Closing Time
| Friday | 11 am–10 pm |
| Saturday | 11 am–10 pm |
| Sunday | 11 am–10 pm |
| Monday | 11 am–10 pm |
| Tuesday | 11 am–10 pm |
| Wednesday | 11 am–10 pm |
| Thursday | 11 am–10 pm |
Video of Fireroom Bedfordview Menu
Nutrition Values About Fireroom Bedfordview in South Africa
| Menu Item | Calories (kcal) | Fat (g) | Protein (g) | Carbohydrates (g) | Fiber (g) |
|---|---|---|---|---|---|
| Fire Roll | 300 | 15 | 20 | 25 | 2 |
| Greek Salad | 200 | 15 | 6 | 12 | 4 |
| Chicken Caesar Salad | 450 | 30 | 25 | 20 | 5 |
| Tekkadon Salmon Poké | 500 | 20 | 35 | 45 | 6 |
| Fillet on the Bone | 600 | 40 | 50 | 0 | 0 |
| Halloumi Crunch Sushi Roll | 350 | 20 | 15 | 30 | 3 |
Allergens Values Of Fireroom Bedfordview Menu
| Menu Item | Allergens |
|---|---|
| Fire Roll | Fish (salmon), Soy (soy sauce), Eggs (kewpie mayo), Dairy (cream cheese) |
| Greek Salad | Dairy (feta) |
| Chicken Caesar Salad | Dairy (Parmesan), Eggs (Caesar dressing) |
| Tekkadon Salmon Poké | Fish (salmon), Soy (soy sauce), Sesame seeds |
| Fillet on the Bone | None (typically safe for common allergens) |
| Halloumi Crunch Sushi Roll | Dairy (halloumi), Soy (Fantasy sauce) |
Certainly! Here’s a revised version of the information:
Career Opportunities at Fireroom Bedfordview, South Africa
Waitstaff: Deliver exceptional customer service, handle orders, serve food and drinks, and ensure an enjoyable dining experience for patrons.
Chefs: Positions include Head Chef, Sous Chef, and Line Cook. Responsibilities include crafting and presenting top-quality dishes, upholding kitchen cleanliness, and developing new menu items.
Kitchen Assistants: Support food preparation, maintain kitchen hygiene, and assist chefs with various culinary tasks.
Bartenders: Mix and serve a range of cocktails and beverages, manage the bar area, and create a welcoming environment for guests.
Host/Hostess: Welcome and seat guests, manage reservations, and facilitate a smooth guest flow within the restaurant.
How to Explore Career Opportunities
Networking: Leverage your professional connections by attending industry events, participating in online forums or social media groups, and engaging with industry professionals. Informal interactions can provide valuable insights and job leads.
Informational Interviews: Connect with professionals in your desired roles or industries for informational interviews. Learn about their career journeys, daily tasks, and essential skills.
Online Job Boards: Use platforms like LinkedIn, Indeed, Glassdoor, and industry-specific job boards to find job openings. Set job alerts to receive notifications about new positions that match your criteria.
Company Websites: Visit the career sections of companies you’re interested in. Many organizations post job listings on their own websites before they appear on external job boards.
Professional Associations: Join associations related to your field for access to job postings, networking events, workshops, and other resources to support your career advancement.
Hot-Selling Items at Fireroom Bedfordview, South Africa
Sushi Rolls: A favorite among diners, with a range of fillings from classic salmon and avocado to innovative combinations.
Grilled Meats: High-quality meat dishes such as steaks, ribs, and skewers are popular. Offering premium cuts and diverse marinades can attract meat enthusiasts.
Seafood Specialties: With South Africa’s coastal location, dishes like prawns, calamari, and fresh fish are in demand. Incorporate local seafood varieties and flavors for a regional touch.
Signature Cocktails: Create craft cocktails with unique flavors and presentations. Use fresh ingredients, house-made syrups, and premium spirits to develop standout drinks.
Vegetarian and Vegan Options: Address the growing interest in plant-based meals with a variety of vegetarian and vegan dishes. Options like inventive salads, plant-based burgers, and vegetable sushi rolls can attract health-conscious diners.
Tapas-style Sharing Plates: Offer small, shareable plates that let diners sample a range of flavors. Options like sushi platters, appetizers, and mezze dishes are ideal for social dining.
Deals at Fireroom Bedfordview
Happy Hour Specials
Enjoy reduced prices on drinks and appetizers during designated hours, typically in the early evening or late afternoon.
Lunch Specials
Take advantage of special discounted or fixed-price lunch menus available on weekdays to attract diners during quieter times.
Early Bird Specials
Benefit from meal discounts if you dine during the early evening, usually before a specific time.
Weekly Specials
Look out for rotating promotions on particular days of the week, such as “Taco Tuesdays” or “Wine Wednesdays,” featuring discounts on select menu items.
Combo Deals
Save money by purchasing bundled items, such as a meal combo that includes a main course, side dish, and drink for a set price.
Happy Platter Specials
Opt for discounted platters or sharing menus, perfect for group dining or special celebrations.
FAQ’S
Conclusion
In conclusion, FireRoom Bedfordview stands out with its diverse culinary offerings, prominently featuring sushi and Asian fusion dishes while also accommodating a variety of tastes with grilled meats, seafood, and modern fare. To ensure a seamless dining experience, making a reservation is recommended, especially during peak times or for larger groups. With its inclusive menu that caters to both vegetarian and vegan preferences, FireRoom Bedfordview is well-suited to meet the needs of a wide array of diners, promising a satisfying meal for everyone.
