Venues & Events
New Halifax bar is scorching hot this summer thanks to volcanic cookery
- Category: Venues & Events
- Created on Monday, 18 June 2012 14:50
New Halifax bar is scorching hot this summer thanks to volcanic cookeryA new Halifax bar will be sizzling hot this summer despite the downpours – a searing 400°C hot to be exact!
Chic new Champagne bar Design House in Town will be filling its dining tables with hot volcanic rocks as it brings a new ‘hot rock cookery’ concept to Halifax.
The Lord Street bar will be serving bar snacks and bites to diners on super-hot stones, which allows them to sear menu delights such as fish, steak, duck, ostrich – and even kangaroo – at the table themselves!
Alongside this, authentic charcuterie platters are available with a fabulous selection of meats to choose from, all carved to order including the famous Iberico de Bellota ham, Sardinian cured lamb and Sardinian wild boar to name but a few.
“Hot rock cooking is really fun and allows diners to get a real hands-on experience and cook their food to their exact liking,” says proprietor Lee Marshall, who also runs The Design House Restaurant and Rock Hotel. “What’s more, it’s a much healthier choice for those who want to get into their swimsuits this summer because it doesn’t require oil or butter to be used in the cooking process so it very low in fat.”
To accompany the hot rock cooking, Design House in Town is offering 24 Champagnes, carefully selected from 12 different Champagne Houses, as well as fine wines and beers.
Hot rock facts
• Cooking on hot rocks is thought to have originated in the outback of Australia. It’s thought Native Americans also used hot rocks to heat water.
• The practice of hot rock cooking is said to have come to Europe around the 1900s, but it’s only recently hit our shores.
• The stones are heated to around 750°F/390°C in special ovens and then brought to the table where they remain hot for up to 40 minutes.
• By searing at high temperatures – and unlike charcoal grilling – hot-stone cooking seals the juices in the meat and fish giving it a superior flavour.