Our Menu
Broths, plates, and everything else that goes in the pot. Everything below is a placeholder for your own menu.
Replace every dish, description and price with your own.
Everything here is a placeholder. Put in what you actually serve and charge, and keep the website menu in step with the one on the table — a price online that doesn't match the one at the counter is the fastest way to sour a first visit. If you add a service charge, a per-person minimum, a broth or sauce-bar charge, or a time limit on the table, disclose it here rather than at the end of the meal.
Everything here is a placeholder. Put in what you actually serve and charge, and keep the website menu in step with the one on the table — a price online that doesn't match the one at the counter is the fastest way to sour a first visit. If you add a service charge, a per-person minimum, a broth or sauce-bar charge, or a time limit on the table, disclose it here rather than at the end of the meal.
Allergens — fill this in properly, it's a legal duty.
In the UK and EU you must be able to tell a guest which of the 14 major allergens are in each dish, and in the US the FDA requires the 9 major allergens to be declared (sesame included since 2023). The tags on this menu are placeholders. Work through every dish and every broth with your kitchen — hot pot is especially tricky, because shared broth, shared cooking pots and sauce bars all cross-contaminate. Record the real allergens, train staff to answer accurately, and say plainly that you can't guarantee any dish is trace-free.
In the UK and EU you must be able to tell a guest which of the 14 major allergens are in each dish, and in the US the FDA requires the 9 major allergens to be declared (sesame included since 2023). The tags on this menu are placeholders. Work through every dish and every broth with your kitchen — hot pot is especially tricky, because shared broth, shared cooking pots and sauce bars all cross-contaminate. Record the real allergens, train staff to answer accurately, and say plainly that you can't guarantee any dish is trace-free.
Hot pot has some specific safety and service notes — write yours here.
Guests cook raw meat, seafood and eggs at the table, so your menu should tell them to cook items through before eating, and staff should be trained to say the same. Many places also require a written notice when raw or undercooked animal foods are served (in the US that's the FDA Food Code consumer advisory) — check what wording your local health department expects and put the real text on the menu. Add your own notes on the induction/gas burner, hot broth around children, and how you handle the sauce bar hygienically.
Guests cook raw meat, seafood and eggs at the table, so your menu should tell them to cook items through before eating, and staff should be trained to say the same. Many places also require a written notice when raw or undercooked animal foods are served (in the US that's the FDA Food Code consumer advisory) — check what wording your local health department expects and put the real text on the menu. Add your own notes on the induction/gas burner, hot broth around children, and how you handle the sauce bar hygienically.
How the menu works
[Explain your format — a la carte, all-you-can-eat, set menus, or a mix. If there's a time limit, a per-person minimum, or a charge for the broth or sauce bar, say it here plainly.]
Dietary requirements
[What you can accommodate — vegetarian, vegan, gluten-free, halal — and be honest about what you can't. In a hot pot restaurant the shared broth and shared pots matter, so explain how you handle that.]
Set menus & groups
Our featured set menu is on menu #99866282. [Add your group policy — minimum numbers, deposits, and how far ahead to book.]