The first ingredient was Stone
Nestled at the edge of Canada Bay, our kitchen works with raw, honest ingredients and elevates them through flame, time, and craft. No excess. No pretence. Just real food, drawn from the seasons and served with quiet pride.
In every culture, stone holds heat, marks time, and brings people together around food.
This is dining that remembers where it came from. A place where the table is more than a setting—it’s a return to something essential. Whether you’re gathering after a round, celebrating something big, or simply chasing a great meal… STONE is your invitation back to the beginning.
A sneak peak of our menu
The menu is international fare. Across every continent, stone has been our common ground. From cobbled European laneways to volcanic terraces of Asia, to ancient fire pits of the Middle East and Indigenous grinding rock of Australia, stone has shaped the way we gather, cook, and connect.
STARTERS
Cheese & Garlic Bread
$6
$6
Wood-fired Turkish loaf brushed with roasted Yarra Valley garlic butter and golden Riverina mozzarella.
Marinated Chilli Olives
$8
$8
A medley of Mount Zero Olives infused with citrus zest, fresh chili, Hunter Valley white wine, and native thyme.
Garlic Chilli Prawns
$20
$20
Crystal Bay (QLD) prawns pan-seared with confit garlic, chili, and dry white wine. Served with toasted ciabatta.
Cauliflower Bites
$15
$15
Crisp tempura cauliflower florets with sriracha and cooling Byron Bay yoghurt tzatziki.
Lemon Pepper Calamari
$20
$20
Locally caught Port Stephens calamari dusted in lemon
myrtle pepper, served with garden greens and coastal lemon.
Antipasto Board
$24
$24
A rustic curation of San Daniele prosciutto, salami, mortadella,
Mount Zero olives, grissini, seasonal vegetables & dates.
MAINS
Grilled Humpty Doo Barramundi
$29
$33
Northern Territory barramundi with duck fat potatoes, blistered cherry tomatoes, Genovese pesto & charred lemon.
Pan-Seared Lemon Sole
$33
$33
Line-caught South Coast NSW sole, finished with lemon-caper butter and shaved fennel salad.
Borrowdale Pork Belly
$30
$30
Free-range Queensland pork belly slow-roasted with crisp crackling, green apple purée & slaw of local herbs.
Mussels in White Wine Cream
$33
$33
Spencer Gulf (SA) mussels steamed with garlic, leek, chilli & cream, served with rustic ciabatta.
300g MB6+ Beef Striploin
$39
$39
Grass-fed Cape Grim (TAS) beef served with Paris mash, broccolini & a red wine jus.
Grass-Fed Lamb Cutlets
$32
$32
Char-grilled Riverina (NSW) lamb with chimichurri and roasted vegetables.
Organic Honey Mustard Eggplant
$28
$28
Roasted heirloom eggplant glazed with organic honey mustard, paired with cauliflower crumble, pomegranate, yoghurt-sriracha
and native herbs.
PASTAS
Spaghetti Marinara
$33
$33
Fresh seafood from Sydney Fish Market – daily catch, Crystal Bay prawns, Port Stephens calamari & Spencer Gulf mussels – tossed in a San Marzano tomato marinara.
Rigatoni al Ragu
$30
$30
Eight-hour braised Riverina Black Angus brisket folded through a rich Napolitana reduction & topped with aged Reggiano.
Penne alla Vodka
$26
$26
San Marzano tomato & Hunter Valley vodka sauce with chilli, cream & basil.
Aglio e Olio
$26
$26
Spaghetti tossed with olive oil, confit garlic, chilli flakes &
toasted breadcrumbs.
Risotto ai Funghi e Basilico
$26
$26
Arborio rice with field mushrooms & sweet basil.
functions
For toasts raised under soft light, for milestones shared beside the bay. At Stone, we don’t just host events—we honour them.
Whether it’s a long-table birthday, a wedding wrapped in warmth, or a quiet celebration with only your closest, Stone offers a setting that feels anchored in meaning. With honest food, flowing drinks, and a view that softens the room, your event becomes more than a booking—it becomes memory.
the fire doesn’t only burn in the kitchen
From long lunches to live music, twilight tastings to seasonal feasts, there’s always something happening at Stone. Our calendar is shaped by the rhythm of the bay, the pulse of the community, and the ingredients that speak loudest each season.
Come for the view, stay for what unfolds.
