You might not see it from your table, but there’s a secret behind our skewers: volcanic rock. It sits inside our grills, working alongside the fire, and it’s one of the reasons our meat comes to your table with a deep, caramelised crust and its natural flavour still intact. Here’s what it is, and why our chefs cook with it.
The Secret Inside Our Grills
When you picture a steakhouse grill, you probably think of flames and charcoal. We use those too. But inside our grills, alongside the charcoal, ironbark and open flame, there’s something you might not expect: volcanic rock. It doesn’t replace the old ways of cooking over fire. It joins them, giving our chefs one more way to command the heat.
So, What Is Volcanic Rock?
Volcanic rock, also known as lava rock, is formed from cooled lava. It’s light and porous, and it heats up quickly and evenly. That makes it a natural partner to fire: it takes on intense heat and delivers it straight to the meat.
What Volcanic Rock Brings to Your Plate
Serious Heat
Before we open, our grills are baked and brought up to temperature, running between 200 and 300°C. That intense heat sears the meat hard and fast, building the caramelised crust you can see and taste.
Even, Consistent Cooking
Before we open, our grills are baked and brought up to temperature, running between 200 and 300°C. That intense heat sears the meat hard and fast, building the caramelised crust you can see and taste.
Nothing but the Meat's Natural Flavour
Before we open, our grills are baked and brought up to temperature, running between 200 and 300°C. That intense heat sears the meat hard and fast, building the caramelised crust you can see and taste.
Control in the Hands of Our Chefs
Before we open, our grills are baked and brought up to temperature, running between 200 and 300°C. That intense heat sears the meat hard and fast, building the caramelised crust you can see and taste.
From the Fire Grill to Your Table: The Journey of a Skewer
Our skewers are where volcanic rock does its best work. Every one of them takes the same four
steps before it reaches you.
The Sear
Each skewer is seared hard and fast over intense heat on the grill.
The Baste
Our chefs brush on our signature bastes as the meat cooks over fire.
The Rotisserie
The skewer moves to the rotisserie, turning over the heat as it cooks through and keeps caramelising.
Your Table
Every step happens in our kitchen, by our chefs, so it arrives still on the rod and ready to share.
The Same Fire, Behind Our Steaks
Our steaks are seared hard and fast, rested slowly off the heat, then returned to the grill for one final sear just before serving. The Tomahawk is the standout: its size lets the heat, the rest and the final sear build a deep crust around a tender, juicy centre.
It starts long before the grill, with carefully selected cuts prepared for the table. Share a Tomahawk with your table as our Tomahawk Feast.
Give Someone the Fire
The Skewered Experience is a curated skewer feast for two, with wine. Buy it now, and they book in when they’re ready to gather at the table.
Cooking Over Fire: Your Questions
What is Volcanic rock cooking?
Lava rock cooking uses porous volcanic rock, heated inside the grill, to hold and spread intense heat evenly under the meat. At Hunter & Barrel it works alongside charcoal, ironbark and open flame, so our chefs & Grill Masters can sear hard and fast without the rock adding any flavour of its own.
How hot do your grills get?
Our grills run between 200 and 300°C. They are fired and brought up to temperature before service, so the first skewer of the day gets the same hard, even sear as the last.
Do you put salt, rubs or sauces on the rock?
No. Nothing goes on the rock itself. The flavour comes from the meat and from our signature baste, brushed on as it cooks. The seasoning brings out the natural character of each cut rather than covering it.
Is my meat cooked at the table?
No. Our chefs cook everything in the kitchen, from the first high-heat sear to the final caramelised finish. It arrives at your table ready to share, straight from the fire.
Now You Know the Secret, Come and Taste It
Next time your skewers arrive, you’ll know what’s behind that crust. Gather your tribe, book a table and taste the difference for yourself.