STONEAGED lava stone dining
Steak is our speciality!
Sourced from Devonshire and Cornwall, our steaks are presented on hot lava stones to cook as you prefer, with flavoured butter, a sauce and a side of chips included in the price. If steak is not for you we have fish and vegetarian alternatives plus our STONEAGED thin crust, stone baked pizzas and delicious pastas. (See below for a bit more information).
If you fancy a drink before you dine, why not pop into the bar at the White Swan?
Takeaway a Stoneaged Pizza
Takeaway options from the menus are available including the amazing STONEAGED pizzas – collection only. Call +44 (0)1564 792623 to order.
STONEAGED is open on a Sunday from 12 noon until 2.30pm. As it is a Sunday, you can swap chips for roasties and sauce for gravy with every steak stone meal, all with a complimentary Yorkshire Pudding!
how to book
Reserve your table at STONEAGED » or call +44 (0)1564 792623.
Why not treat someone to a STONEAGED dining experience? Perfect for birthdays or Christmas. Contact us to purchase VOUCHERS.
Your big day
Getting married? Offer your guests a STONEAGED reception »
Opening hours and reservations
A BIT MORE ABOUT DINING AT STONEAGED
Cooking on stone is one of the oldest and healthiest cooking methods – it’s up to you if you add butter and sauce, but the dry cooking process sears in the meat’s natural flavours and every mouthful is tasty, succulent and hot right to the very end! Lava stones at STONEAGED retain heat far longer than granite cooking slabs due to the small air pockets trapped in the lava from the slopes of Mount Etna as it cools.
WARNING! DO NOT TOUCH THE STONES – they are very hot – about 325 degrees C.
Chef will sear your meat before it comes to the table. When it arrives, transfer your steak, fish or veggie options onto your side plate. Cut up smaller pieces and pop them back onto your lava stone. Add your chosen butter and turn the food until cooked to your liking. Enjoy!
pasta and pizza
If steak is not your thing, STONEAGED offers pasta dishes and pizzas which are extremely popular. Or mix and match with a starter too if you fancy both!
All our steaks have been aged for a minimum of 28 days and come from “pure-bred” cattle that carry the Red Tractor quality assurance trade mark. Sourced from Devon and Cornwall prime cattle our steaks have come from happy cows which we think is very important.
Chateaubriand, thick cut from the tenderloin fillet. The name comes from a sauce which was popular in the 19th century.
Fillet, taken from the smaller end of the tenderloin. It is the royal of all the steak cuts, it is tender and virtually fat free!
Rib eye, from the lightly worked upper rib cage area. It is flavourful and tender, and its marbling makes it good for slow cooking on your stone.