Of the three in-house restaurants at Club Mulwala, Stonegrill has the strongest hook: guests can cook prime cuts of beef themselves using a heated stone plate, bringing the meat to their preferred doneness right at the table. And the stone stays hot for at least 30 minutes, so there’s no need to rush the interactive experience.
Stonegrill’s tabletop volcanic stone is heated to 400 degrees celsius, so all you need to do is turn the meat when it’s ready. A variety cuts range from a premium eye fillet (150 or 300 grams) to a 250 gram rump of grain-fed Australian Wagyu with a five-plus marble score, all served with a choice of sauce and sides. Other turf options include dishes such as slow braised pork belly, grilled lemon-pepper chicken, lamb rump, and vegetable skewers mingled with Greek feta. Go the surf route with king prawns, prosciutto-wrapped scallops, or pan-fried Tasmanian salmon fillet
Desserts are plentiful too, and the wine list features drops from Brown Brothers and Gapstead in the nearby King Valley. Friday night sees a three-course menu delivered at a notable discount.
Opened in 2012, Stonegrill is overseen by Club Mulwala’s executive chef and Mulwala native, Mat Brewer.
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