Doncaster East Hot Pot Restaurant Melbourne

She invited me to dine at her restaurant, Ficcin in Istanbul, in 2019. When I arrived in Australia 14 years ago, I did not really cook Turkish food, neither in Newcastle 火锅 墨尔本 nor in Sydney where I worked with Colin Fassnidge. My favourite dishes were her velibah, the potato-filled flatbread and the lakarda which is cured bonito.
There are more than 100 ingredients you can cook in your hotpot, from thinly sliced Wagyu, pork meatballs and marinated lamb, to scallops in the half-shell, soft tofu cubes and lotus root. Try deep-fried pork cutlets dusted with chicken salt, sticky sweet rice cakes, classic egg fried rice or spicy Sichuan-spiced French fries. You can also get Sichuan skewers with Wagyu beef, pork belly and a few offal options – including spicy grilled pig’s brain. You've slurped your way through spicy Sichuan, kimchi stew and meaty beef broths. Now it's time to go luxe with Fishpot, a dazzling new hotpot restaurant serving silky smooth fish-based broth. Order luxurious ingredients like lobster, sashimi and premium wagyu to cook at your expert-designed hotpot station.

While you’re there, a meal at the new in-house eats haunt Apex is an absolute non-negotiable. With a stunning outlook and design to reflect the vista, indulge in a unique combo of rustic French patisserie goodies and modern cafe plates with a very ‘now’ pan-Asian twist. A must visit for everyone , The Farm is a destination in itself. See how the farm operates and say hi to the animals, and meet the infamous mascots Braveheart the Scottish Highland cow and Bobby the rooster. Collect macadamia nuts from the macadamia trees, have a meal at Three Blue Ducks  restaurant, or grab a little something from The Bread Social to eat outside on a picnic rug. There’s a playground for the anklebiters and plenty of beautiful open space to explore.
Then, at Botanical, the expat Brit finally got together with some serious expertise and an audience who really wanted to be wowed. The Bot jumped out of the blocks with big, bold and inventive food, flashy surrounds, and real wine savvy, and that's where it has stayed. With developer/owner Chris Lucas now out of the picture, expect  Wilson's stamp on the Bot to become ever more pronounced. The venue itself has a spacious and light and airy  feel with modern design, fitting of a premium restaurant.
Our special menu is completely customisable and designed to share  with loved ones. Simply choose up to two soup bases, your dipping sauce and your choice of over 100 premium hot pot dishes. We also have cocktails, beer, wine and a selection of non-alcoholic drinks. Be careful with that soup as you take it to your lips as it's switched on the whole time and kept on the boil to keep on cooking your ingredients. Take family and friends and check out the new kid on the block.

This newest immersive exhibition celebrates Lewis Carroll’s timeless tales of Alice’s famous adventures. Journey into Wonderland, then grab a drink, enjoy the music and have a game of croquet with friends. Swell also came to the party and then some, with a transformative build catapulting the old bank into 2023. Integrating on-fleek finishes inspiring luxe relaxation yet respecting its longevity and original ‘roots’, it exudes contemporary fun and traditional wonder.
Broths are defined by a punch-in-mouth, numbing flavour from Sichuan chillies, known as mala. Butter adds an oily richness to the base, with sesame oil the preferred dipping sauce to curb heat. Dainty Sichuan Hotpot and Panda Hotpot are favourites for a reason. There are a handful of Korean  hotpots, but the most popular are budae jjigae and jeongol.

You're provided with little sauce bowls into which you add ingredients that suit your palate. The traditional sauce combo is sesame oil, garlic, spring onion, coriander and oyster sauce, all of which is available alongside many other ingredients. First, you order your soup base which is a separate cost, and to that you add the cost of your chosen ingredients. There's the signature, and half signature Sichuan spicy soup base you can order at the heat level you can handle, eg.
Then when you get the gist, choose your soup base. David’s Hot Pot in Melbourne combines the traditional Sichuan ingredients and premium Australian local beef tallow, to provide the authentic soup bases you know and love. We’ve partnered with local Australian farms to ensure absolute freshness and quality every day. A bucket-list dining experience in Melbourne for people who would like to try something new and for those who love authentic Sichuan hot pot. You’ve probably walked past Panda Hot Pot’s huge wooden doors and couldn’t resist snapping a pic or two.