Hot Rock Dining combines the ancient art of stone cooking with modern day technology for the preparation of sizzling tender steaks, chicken and fresh seafood.
The volcanic stones are heated six to eight hours in a specially designed oven and retain their heat for forty-five minutes on stoneware plates, which are designed to withstand the intense heat. Fresh ingredients are placed directly onto the hot stones, which cooks and seals without the use of oils or fats, locking in the nutrients and juices.
Diners around the world love it as they can experience the whole cooking process at the table and have their meal ready to cook in just six minutes from ordering. The real talking point throughout the meal is that they are the ones in charge of the cooking process.
Additionally it’s a healthy meal choice, and the fast cooking time ensures high flavour and a lot of sizzle.
Now you can experience Hot Rock Dining at your favourite restaurant – Ash Blu.
To hear Wests Ashfield head chef Chris Mclntyre speak about the club’s Ash Blu restaurant is like listening to a beaming father after his child has scooped the pool on prize night. And why wouldn’t Chris be proud? With a gleaming new $1.5 million kitchen, first class staff and a menu which features only the finest quality ingredients. Ash Blu is certainly something special.
As Chris says, “I would back Ash Blu against any club restaurant in Sydney. There are some great restaurants out there so I won’t say we’d be the best, but we’re up there. I really mean that.
“Ash Blu is not your typical club restaurant, not by a long shot. You won’t get rubbery deep fried calamari here. We offer Coffin Bay oysters and West Australian wok fried chilli mud crabs. Our meats are all Meat Standards of Australia graded. It’s all top shelf.”
And then there is Hot Rock cooking.
Ash Blu is one of the few restaurants in Sydney to offer customers the chance to experience the ancient art of stone cooking.
Using volcanic stone which has been heated for six to eight hours to reach 400 degrees. Hot Rock cooking features special stoneware plates which are brought to the table. Diners then cook their own steak, seafood or chicken meals.
As well as enjoying a new taste experience, customers know their meals are being cooked only in natural juices, with no oils or fats.
“The reaction we have had to Hot Rock cooking has been great,” Chris said. “People have really taken to it.”
After a quick perusal at the menu it’s not hard to see why. Ash Blu offers such entrees as garlic king prawns with saffron rice and lime chilli sauce and main courses including 250 gram Emerald Hill strip loin, marinated ocean perch with chunky fries and baby green vegetables or 200 gram pork fillet infused with rosemary plus creamy mash potato and baby
greens.
Sound good? Try this one. The most popular Hot Rock dish is the seafood selection of prawns, scallops, sea bass and baby octopus, served with a mixed leaf salad. All dishes come with a selection of sauces.
Hardly surprising, given that for just $11.25 members can fill their plates with as much seafood, Asian or roast meals as they can. But even that pales against the enormously popular Sunday Lunch Seafood Buffet. Featuring such delicacies as West Australian crabs, Crystal Bay prawns, oysters, calamari, sweet chilli mussels and deep sea bass fillets, the “all you can eat” buffet has become a local institution between 11.30am and 2.30pm each Sunday. “There is a very broad choice of different types of meals to suit all occasions and tastes,” Chris said. “I can guarantee you won’t go home feeling disappointed – or hungry.”
Ash Blu is open 11.30am to 2.30pm for lunch and 5.30pm to 9.30pm for dinner. The Plaza Food Court and The Point cafe and bar are open seven days of the week.
Wests Ashfield also offers members and guests the relaxing ambience of The Point bar and Cafe. Here they can enjoy a quiet drink, tea or coffee while choosing from a wide selection of sandwiches, cakes, quiches, pastries, pizzas and char grilled vegetables.
