Founded in 1985, STONEGRILL is an Australian restaurant brand that opened a branch in the mountain town in 2010. In order to let Chongqing diners understand high-end Western food, the owner Tang Bosen visited the restaurant every day in the early days of business to explain to customers the recipe of dishes, the supply of raw materials, and even the way to eat, which became a good conversation.

The Volcanic Rock Steakhouse features the use of volcanic rock imported from Australia to grill the steaks. The volcanic rock is heated at 800°C in an electric oven for 12 hours, and its own temperature reaches 420°C. The outer layer of fresh raw steak is cooked in seconds, and the inside of the steak is extremely tender and the juices are well preserved. Volcanic rock can maintain the cooking capacity of 20~40 minutes, so the restaurant has attracted many diners with the selling point of cooking steak on the spot from the beginning of the restaurant. Some diners find the restaurant's use of volcanic rock for cooking on site quite emotional, but some diners complain about the serious problem of oil smoke in the hall. Today, the restaurant has long since eliminated the live cooking of steaks, but the method of grilling steaks in volcanic rock has been retained.

The Western-style meal at Volcanic Rock Steakhouse is served in the form of tapaster, appetizer, salad, soup, main course, and dessert, and is served in strict order by Fine Dining. Diners take their seats from the left side of their chairs, fold their napkins in half and place them on their laps to prepare for a big meal. With five types of sauces, including honey sauce, pineapple sauce, butter, mayonnaise, and strawberry jam, the Steakhouse offers five types of pre-dinner bread alone, catering to more diners' taste preferences than other industry peers who only use butter. A good pre-dinner bread needs to be crispy on the outside and tender on the inside, but the bread in the volcanic rock steakhouse is too crispy, and even a little burnt, which is not good-looking. For the next dish, diners need to pick up the knife and fork, remember to hold the fork in the left hand and the knife in the right hand, and press the index finger of the right hand against the back handle of the knife and fork to use the force. The appetizer is composed of pan-fried foie gras, scallops and prawns: caramelized apples and nuts are garnished with foie gras, and then drizzled with blackcurrant cherry juice, the foie gras skin is slightly crispy, and the flavors of the three ingredients blend with each other. Catafi crispy scallops have obvious freshness, and are mellow and tender under the garnish of mushrooms, cognac seafood sauce, etc.; On the other hand, the frying heat of the prawns is obviously excessive, and the umami of the prawns themselves is also masked by sauces such as black truffles, which are not very outstanding in the first plate. Lobster soup is the best soup for the meal, and the lobster aroma in the soup is organically combined with the milky aroma of cognac milk foam, which makes people appetize.

The main dish of the Western-style dinner is naturally the main course, and the main course of the volcanic rock steakhouse is the "Ishiyaki Classic" (that is, steak grilled in volcanic rock). Australian Wagyu beef is no older than 36 months old to ensure that the meat is tender. Within 15 minutes after the decomposition of the Wagyu beef in the slaughterhouse, it is put into the corresponding fresh-keeping warehouse, and then transported to Chongqing by air, and the storage temperature during the transportation process is controlled between 0 °C and 4 °C, without thawing, and the meat quality is excellent. There are two ways to age beef, dry and wet, the former has the characteristics of cumbersome process and higher cost, and only the top Western restaurants in Beijing, Shanghai and Hong Kong have chosen this process. The overall consumption level of Western food in Chongqing is low, so the industry uniformly adopts the wet aging process, and the volcanic rock steakhouse is no exception. The quality of Australian Wagyu beef is divided into M1~M12 grades, with M12 being the best. The highest-rated steaks in the Volcanic Rock Steakhouse are the M9 sirloin and M9 Chuck short ribs, and the former is the most recommended by diners. The waiter will ask diners about their preferred steak doneness, and it is recommended that diners who know less about steak choose 7 medium doneness. Sirloin steak is thick, with a circle of white tendons to enhance chewiness, a hint of pink on the inside, a very tender and fishless taste, and a more fragrant flavor when dipped in the restaurant's special black pepper sauce.

In terms of service, the Volcanic Rock Steakhouse can arrange the table in advance according to the needs of diners, for example, the restaurant will fill the table with red rose petals for diners on their love anniversary, and can also pose in shapes such as peach hearts; Baby seats are for diners with babies and are simple table set-ups at no extra cost. Most of the dishes in the restaurant are cooked on the spot, and the food is served slowly during the meal time, and the waiter will serve them in order, and change the utensils by the way, and behave appropriately.

Relatively speaking, the environment of the volcanic rock steakhouse is not excellent, there is no unique view from the window, and the indoor environment has not been renovated for many years, which is slightly old, but it is also interesting in the dim lighting conditions. Napkins are disposable paper materials, which are hygienic but not stylish.