Would you pay $36 to be served raw chicken? THIS trend is splitting opinions

A night out at a Central Coast RSL has sparked a fiery debate about what belongs on our dinner plates.

One viral clip of a family meal has left viewers divided—some calling it a health disaster waiting to happen, others praising it as a dining experience with ancient roots.

What unfolded at a Gorokan club has now ignited a nationwide conversation about food safety, culture, and trust in the places we eat.

The video in question was filmed by creator Fidan Shevket, known as Fidantok, while dining with family at Wallarah Bay Recreation Club last Saturday night.

Her camera captured her brother John with a large raw chicken breast on a sizzling volcanic stone beside chips and salad, part of a $36 meal ($30 for members).

‘That’s what my brother is having,’ she said, before showing the full spread that came with the promise of cooking your own meat on a ‘natural volcanic stone heated to 400 degrees.’

The footage, now seen more than 300,000 times, showed John using the same tongs on raw chicken and halloumi cheese—an image that set alarm bells ringing for many viewers.

Food safety concerns

The concern went far beyond squeamishness.

Cross-contamination occurs when harmful bacteria move from raw foods like poultry to cooked or ready-to-eat items.

With more than 5 million cases of food poisoning in Australia every year, the sight of raw chicken close to salad struck many as a genuine hazard.

Australian food safety guidelines advise separate utensils, chopping boards, and knives for raw meat and foods that will not be cooked.

This detail, missing in the viral clip, is what unsettled so many people watching from home.

The club’s response

Wallarah Bay Recreation Club responded quickly to the criticism.

A spokesperson explained that customers always received instructions to cook their meat thoroughly, with reminders given to repeat diners as well.

They stressed that the venue held a five-star local food authority rating, was ‘100 per cent compliant’, and only served boneless butterflied chicken so it would cook evenly.

The venue also revealed the meal’s popularity, noting they served up to 180 stone grills on busy nights and had never received a formal complaint.

The reality is that food businesses across Australia are legally bound to follow strict standards to protect diners.

RSLs and recreation venues fall under these rules, with high-risk operations classified in Category 1, where handling raw and ready-to-eat foods demands extra care.

While customer education aligns with these laws, experts highlight the critical need for strict utensil separation and hygiene in any food preparation setting.

Cooking tradition with ancient roots

Beyond regulations, hot stone cooking is not new.

It rose in popularity in the late 1990s and early 2000s, drawing from traditions of cooking meat on volcanic rock that stretch back thousands of years.

Many cultures feature similar practices, from Korean barbecue to South American parrillas, each with unique safety measures.

Not all viewers were horrified by the viral clip either.

‘Stone grills are actually really good,’ one defender wrote.

Another added with humour: ‘You will be shocked to discover that regular cooked chicken dishes also started as raw chicken.’

What this means for diners

The club’s menu also offered stone-grilled eye fillet and barramundi, showing that the appeal stretched well beyond chicken.

For diners, the lesson was clear—hot stone meals can be enjoyable, but only when handled with proper knowledge and care.

Australia’s safe food supply is among the best in the world, yet around one in five Australians still experienced illness from incorrectly handled food.

The viral RSL moment showed just how quickly social media can turn a single meal into a national talking point—and how traditional dining methods can feel surprising when framed in a modern light.

Food safety concerns don’t just end at the dinner table—sometimes the risks come straight from the products we bring home.

Recent recalls have shown how quickly issues with contamination or labelling can impact what ends up in our kitchens.

If the viral RSL hot stone meal made you think twice about safe food handling, this next case highlights another side of the same issue.

Read more: Back-to-back food recalls spark urgent nationwide warning

Would you feel confident cooking raw chicken on a hot stone at your local club, or does the thought alone make you lose your appetite?