You’re in full control of how you cook your meal right at your table – rare, medium or well done. There’s no blaming the chef at The Flames Galore, says dining reviewer WENDY JOHNSON.

Stonegrilling is the specialty at The Flames Galore in the city. 

For about a year and a half, customers have been heading to the restaurant to stonegrill their own food, without using additional oils and fats, making for healthier eating. 

You’re in full control of how you cook your meal right at your table – rare, medium or well done. 

While cooking on stones is an ancient technique, the modern concept involves blocks of natural volcanic stone heated for 14 hours at a low temperature in a specialty oven. 

The stone stays hot for 45 minutes at your table, enabling you to take your time cooking (no blaming the chef if your food is under or overcooked!). 

We had never tried the concept and headed to The Flames Galore to give it a go, selecting the 200 grams of 400-day grain-fed wagyu rump ($37 or $48 for 300 grams). We perched the rump on the stone and watched it sizzle away before slicing and serving. 

The experience was fun and the award-winning beef, sourced from NSW, was juicy, tender, succulent and not overly rich (which Wagyu can be). 

We road tested two sauces, especially loving the jalapeno butter, another first for us. Slices of fresh green jalapeno added zip, and the butter was gorgeous with the beef. It has inspired me to make it at home.

Before stonegrilling, we got stuck into hot honey cauliflower from the menu’s starters section, another first for us ($21). The florets were crispy fried until golden and placed on small pools of hot honey. On top were slices of red chilli and curry leaves. The dish arrived with a bowl of creamy tzatziki. The chilli and honey were perfect partners, and the curry leaves added citrusy and earthy tones. It was delightful.

Our wagyu rump came with veggies on the side, and plenty of them. We fleshed matters out with a side order of fries, tossed with truffle oil and sprinkled with shaved parmesan ($18). They were hot and crispy. 

At The Flames Galore, the wine list is solid, with whites and reds by the glass starting at $11. We enjoyed the Tyrells Hunter Valley Semillon at $55 a bottle, which the winery describes as “very aromatic and floral with a slight cut of fennel, lemongrass, lime and white peach”. 

At The Flames Galore, you can also stonegrill Angus sirloin, eye fillet, seafood, kebabs and chicken breast (prices range from $36). Lunch specials cooked for you include burgers, wraps, schnitzel and an open beef burrito. Kids under 12 are well taken care of. 

Although we didn’t indulge, house-made desserts featured an intriguing chai spice crème brûlée tart with kiwi sorbet ($20).