Featured Set Menu
Menu reference #99866282 — a full table, priced per person. Everything below is a placeholder for your own set menu.
Per Person
$XX
Minimum [X] people · approx. [XX] minutes at the table
[One line about this set menu — who it's for and why you put it together.]
[Describe the set menu in your own words — what arrives when, how much food it actually is, and whether anything can be swapped. This is the page people send to friends when planning a group dinner, so make it clear.]
Good to know
- [Minimum party size, and whether the whole table has to take the set]
- [Whether there's a time limit on the table]
- [Whether a deposit is needed, and your cancellation notice]
- [What happens with children, or guests who don't eat hot pot]
Swaps & dietary needs
[What you can swap out for vegetarian, vegan, gluten-free or halal guests, and what you can't. Ask guests to tell you when booking so the kitchen has notice.]
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.
About this URL.
This page lives at
This page lives at
/menu/99866282 — a numeric menu reference, the kind most restaurant platforms generate. If you add more set menus, copy this file to /menu/<new-id>.html and link it from the main menu page. A quick tip for search: a numeric ID tells Google nothing, so make sure the page title, H1 and opening paragraph clearly say what the set menu actually is.