Skip to content
A pot of Sichuan hotpot at a rolling boil
The menu

Pick a pot.
Fill it up.

Every broth includes the pot, our house dipping sauce and steamed rice. Ingredients are priced per portion — build the ratio you actually want.

Broths

The base

  • Classic Beef

    $14.00

    Beef bones, ginger and spring onion simmered overnight until the stock turns glossy and clear. The one our regulars order.

  • Spicy Sichuan

    $16.00

    Erjingtiao chilli, Sichuan peppercorn and fermented bean paste bloomed in beef tallow. Fragrant first, fiery second.

  • Tomato

    $15.00

    Vine tomatoes cooked down with rock sugar and a little chicken stock. Bright, gentle and the table favourite with kids.

  • Wild Mushroom

    $15.00

    Shiitake, porcini and king oyster steeped with kombu. Fully vegan and somehow still the richest pot on the menu.

  • Tom Yum

    $16.00

    Galangal, kaffir lime and lemongrass with chilli jam and a squeeze of lime at the pass. Sharp and hot at once.

Ingredients

The ring

Twenty-four trays, all within reach of both arms. Priced per portion.

Build your bowl

Meat

  • Wagyu Beef$12.50Marble score 7+, sliced to 1.2mm. Nine seconds in the pot.
  • Sliced Beef$7.50Chuck roll rolled thin. The everyday hotpot workhorse.
  • Lamb Shoulder$8.50South Australian lamb, shaved and fanned. Sweet with chilli.
  • Pork Belly$7.00Layered belly that goes silky the moment it hits the broth.
  • Chicken Thigh$6.50Free range thigh, boned and sliced. Stays juicy, never chalky.

Seafood

  • Tiger Prawns$9.50Head-on tigers, deveined. They curl up tight and go sweet.
  • Barramundi$8.50Thick fillet cut on the angle so it holds together in the pot.
  • Squid$7.50Scored in a diamond so it flowers open. Thirty seconds, no more.
  • Fish Balls$5.50Bouncy, house-rolled, faintly sweet. Everyone steals these.

Vegetables

  • Bok Choy$4.00Baby bok choy split in half. Crisp stem, silky leaf.
  • Chinese Cabbage$3.50Wombok. Soaks the broth up like a sponge and sweetens it back.
  • Broccoli$4.00Cut into florets that trap chilli oil in every crevice.
  • Sweet Corn$3.50Cut rounds that quietly sweeten the whole pot as they cook.
  • Spinach$3.50Whole leaf. Give it ten seconds and lift it straight out.

Mushrooms

  • Enoki$4.50Long pale bundles. They go slippery and hold onto the broth.
  • Shiitake$5.00Scored with a cross so they open like flowers. Deeply savoury.
  • Oyster Mushrooms$4.50Torn into ribbons. Meaty texture, gentle flavour.

Noodles

  • Udon$4.50Fat, chewy, unapologetic. Go in last, come out first.
  • Ramen Noodles$4.00Springy alkaline noodles that drink up whatever broth you chose.
  • Glass Noodles$4.00Sweet potato starch. Turns translucent and slurps beautifully.

Other

  • Silken Tofu$4.00Cut into blocks in front of you. Handle it gently, it's worth it.
  • Prawn Dumplings$7.00Hand-pleated in the kitchen every morning. Six to a portion.
  • Tofu Puffs$4.00Little golden sponges. They ambush you with hot broth. Careful.
  • Beef Meatballs$6.00Hand-beaten until they bounce. Cook them right through.