Four things we never compromise
8 hours in the kiln
Every basalt stone is loaded into our custom kiln at half past seven in the morning. Eight full hours later it leaves for the table — radiating a dry, mineral heat intense enough to sear a wagyu fillet in under ten seconds.
Raw. Seasoned simply.
Your cut arrives raw, hand-trimmed, dusted with nothing but flake salt and cracked pepper. No marinades. No butter bath. The stone and the meat do the work.
You control the cook
Rare, medium, well-done — or something in between. Place the cut, watch it hiss, turn it when you're ready. The pace of the meal is yours from the first second to the last.
No oil. No smoke.
Australian basalt releases no harmful compounds under heat. The result is a clean, mineral sear with a crust no pan can replicate and a dining room that stays clear of smoke.
An evening worth remembering.
“The stone arrives still clicking from the kiln. From that first hiss, the kitchen steps back — and the meal becomes entirely yours.”
From the moment you sit down, the room slows. Attentive service sets the stone and steps aside — because here, the cooking belongs to you. Whether it is a date night, a birthday, a long family lunch, or a table of colleagues, the stonegrill turns every meal into a shared ritual no one forgets.
Begin with our handcrafted starters — gnocchi, chowder, tiger-prawn skewers — then choose your cut. Stone-seared eye fillet, wagyu scotch, surf-and-turf, Atlantic salmon. Finish with the warm chocolate fondant. Every course made in-house, every morning.
Open 7 days · Lunch & Dinner · 15 Moore Street, Canberra City, ACT 2601
What is Stonegrill Dining?
Stonegrill dining is the art of cooking premium cuts directly at the table on a slab of volcanic basalt. The stone arrives from the kiln radiating a clean, dry heat that no pan or grill can match — mineral, intense, entirely smokeless.
The technique originates in Pacific Island and Maori tradition, where hot stones were used to cook meat without oil or flame. At The Flames Galore we have refined that tradition into a full dining experience: raw cuts presented on the stone, seasoned simply, cooked entirely by you at the table.
Canberra has never had a restaurant that has made stonegrill its signature and its standard — until now.
Lamb rack. King prawn. Wagyu fillet. All at the table.
Everything you want to know
What is a stonegrill?
A stonegrill is a thick slab of volcanic basalt heated in a kiln to 400°C and brought to your table while still scorching hot. You place your raw cut directly on the stone and cook it to exactly the degree you want — at your own pace, bite by bite.
Is it safe to cook on volcanic stone?
Yes. Volcanic basalt is non-porous, free of harmful minerals, and releases no compounds under heat. It has been used as a cooking surface for thousands of years. Our stones are purpose-made for food service and cleaned and inspected before every use.
How long does the stone stay hot?
A fully heated stone retains cooking temperature for 20–30 minutes at the table — more than enough time for an unhurried meal. If you're sharing a platter and need a little extra time, just ask your server.
Can I book for a large group?
Absolutely. We accommodate groups of 2 to 40 seated diners with a stonegrill at every place. For events of 12 or more, we recommend calling ahead so we can hold the right section for you.
Is there a vegetarian or vegan option?
Yes — we offer a stone-seared vegetable platter with seasonal produce, haloumi, and a side of our house romesco. Vegan variations are available on request.