Yes, Stones on the Point is taking you back to the caveman days; food is cooked on a hot stone to preserve natural flavour and juices and keep the meat perfectly tender. This method of cooking has no added oils or fats so it is kinder to your waistline.
Once you have parked in the many parks available right on the beautiful waterfront, step inside the warm venue and be welcomed by the restaurant mascot, a caveman.
The super-heated 'volcanic stones' sears your meal instantly (without burning) to lock in the full natural flavour. The result is a freshly grilled, healthy and nutritious meal unlike anything you have ever tasted before.
As well as a delicious, tender meal, the cooking process is done at your table so it won't go cold and is cooked just the way you like it. No more tearing through tough steak or almost breaking your fork in a charcoaled disappointment.
Just some of the succulent menu items you can cook on your sizzling stone include:
Eye Fillet steak
Surf and turf
Fresh Tasmanian Salmon.
I highly recommend the Mixed Grill, a delicious mix of lamb, prawns, steak and chicken for $35. It says the meal is for one, but with a side order of chips or wedges, and a starter like the garlic turkish bread, this can easily feed two.
As well as some of the best food on the northside, Stones on the Point have creamy, frothy milkshakes on offer and a fun way to eat your dessert; scoops of ice cream are placed on a cold stone so it does not melt into a puddle with your choice of lollies and sprinkles to mash up to your liking.
For a fun and different dining experience, check out Stones On The Point, located at Woody Point overlooking beautiful Bramble Bay.
I ate here tonight and the service, food and the whole experience was exquisite. I ended up paying my bill then realizing I had a voucher for 25% off. The manager refunded me the difference in cash which I was not at all expecting then gave me back the voucher and told me to come back soon!! Extremely happy customer, HIGHLY RECOMMENDED. will return soon.
By Anonymous Saturday, 18th of February @ 11:00 am