Stix & Stones

Belfast's Premier Steak & Seafood Restaurant

a man and a boy are sitting at a table in a restaurant .

a group of people are sitting at tables in a restaurant .

About

Opened in May 2014, Stix & Stones is Ireland's Premier Steak & Seafood restaurant located in Belfast’s Upper Queen Street.

Providing diners with a delicious selection of local steak and seafood we offer the unique experience of being able to cook steaks on hot stones in beautiful surroundings. All steaks are dry aged to ensure only the finest taste. So why not come and try the world famous ‘Steak on a Stone’ eating experience.

Steak

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Seafood

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THE STONE EXPERIENCE

Try the experience described as 'cuisine-defining'.

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One of the Oldest Cooking Methods in the World!

Cooking on hot rocks or stone is one of the oldest methods of cooking. By cooking on pre-heated hot stones (heated to 450 degrees) it helps keep every mouthful tender and succulent.

We use a special cooking technique before serving our meat and the natural theatre of the method, combined with the purity of taste and health benefits of using minimal oil and no fats ensures that the diner has an unforgettable experience time after time.

Our Ethos

Specialising in steak and seafood, the ethos of our restaurant is sourcing the 'finest quality food locally'. We source ingredients for all our dishes from local suppliers and work exclusively with Irish farmers for premium beef. In fact, every steak sold in our restaurant comes from our very own Stix & Stones Butchery (find out more here). Organic, free range and artisan producers are reviewed on a regular basis, with our own chefs inspecting off-site premises to find the very best ingredients.

Cooking on the stone adds a fun sharing element to your dining experience. Whether you are dining with friends, family or colleagues, Stix and Stones is the perfect choice for quality food in a great atmosphere.

Stix & Stones Signature Experience

Sourced from local farmers, each signature cut is offered in a mouth-watering 1kg choice of either;

Tomahawk or Côte de Boeuf.

Starting with the selection process, the excitement begins, as your steak is hung in our very own ‘dry ager’ for your chosen period of time (from 28 to 60 days) all to enhance the flavour.

Upon arrival at Stix & Stones you will be greeted by the manager who will provide a little more detail on your personally addressed cut. Once served you’ll experience a taste sensation which has made these steaks world renowned. Take the time to enjoy the full flavour, texture and complexity of your signature steak, cooked to your liking on our signature hot stone. An experience unlike any other.

We recommend booking in advance for longer dry aged cuts. Thus allowing you to admire your signature steak, labelled with your name and date of arrival, hanging in our dry ager when you pop in for something to eat knowing that its yours to look forward to.

Order must be placed 3 days in advance of dining. 30% deposit due upon ordering. Minimum order of 1kg of beef. Maximum party size of 2 per 1kg of beef. Available only for hot stone cooking.

Ever wondered why our steaks taste so good? Working with local farmers we start by sourcing only the finest quality Irish beef before, hand cutting and dry ageing every steak in our very own Stix & Stones Butchery. Then, when it's ready, our chefs seal in the flavour at Stix & Stones restaurant before presenting it to you to cook via the 'cuisine defining' hot stone method to keep every mouthful tender and succulent.

Exciting news: You can now take the unique taste home by visiting Stix & Stones Butchery. Find out more by clicking the button below.

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Common Questions

How long does the stone stay hot for?

The stone will stay hot for approximately 45 minutes after you have been served.
Do I have to use a stone?

As we are a popular concept restaurant specialising in steak on the stone, we always recommend that you have your steak on the stone to enjoy the full Stix experience. At busy times, we cannot guarantee that our chefs can cook your steak for you, however if possible we will try our best to accommodate this if requested.
Why is dry aged meat better?

Dry ageing is the optimum and most consistent method of meat maturation that does not disturb the tissue ''make up'', while holding and indeed intensifying the flavour profile.

The end result is meat that is more 'Consistent, Tender, and Flavoursome (more intense with a slight nutty profile), with less shrinkage (10% less than a standard steak - Proven!)'' than any other offering available.
Where does our steak come from?

All of our steak is sourced locally from Lisdergan Meats, Co. Tyrone, where it is dry-aged in unique Hamalyan Rock Salt chambers to produce sweet, flavorsome mult-award winning beef.

THE SEAFOOD EXPERIENCE

Sourced locally, sustainably and delivered daily

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Sensational Seafood

In addition to our sizzling steaks we offer the finest local and fresh fish. From Strangford Mussels and Crispy Fried Squid to Pan Fried Cod and Cajun Prawns the selection is sensational. We also serve our Cajun Prawns on our signature stones.

Sourcing Local

We are passionate about seafood, using the local premiere fish suppliers based in Belfast, with a combined experience of over 150 years. This allows us to offer the highest quality produce which is procured on a daily basis, sourced locally from Killkeel, Ardglass and Portavogie.