Red Stone

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7

8

9-10 The very best | 7-8 Excellent | 5-6 Very good | 3-4 Fair | 1-2 Poor

Setting:

With only a road separating the restaurant from uninterrupted views of Victoria harbour, this spacious spot boasts a cool bar and al fresco dining on the ground floor, with a quieter, more romantic space upstairs.

Food:

Although Red Stone classifies itself as Continental, the menu is an excellent reflection of the restaurant’s ethos — a modern take on Australian fare. Steak lovers will be happy to see a wide range of beef, from US prime rib eye to Australian Wagyu. The Australian beef sirloin, accompanied by an extra order of creamy spinach and roasted baby potatoes is tasty although slightly tough, but the delicious mushroom sauce more than makes for it. The towering beef tomato and steak salad is a generously portioned starter with tender meat that would be even better served warm. Apart from turf — a good range of surf options are also available. The tuna nicoise salad is fresh and tasty but the wild sea bass baked with pumpkin mash is the real winner. The sweet mash contrasts beautifully with the tomato-based sauce. For desert, "The Stone's" chocolate cake is a decadent delight.

Wine:

The extensive drinks list covers all the options from cocktails and mocktails to martinis and Champagne, while the southern hemisphere — with an emphasis on Australia and New Zealand — is well-represented on the wine list.

Service:

Experienced and friendly waiters are quick with a smile and extremely efficient, ready with recommendations if asked.

Price:

At just a touch over $1,000 for a three-course meal for two, excluding drinks, this is a reasonably priced restaurant for a good night out.

Signature dishes:

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