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Live seafood tanks are not uncommon in Chinese restaurants but at this two-level drawcard you’ll use a net to scoop your own fish – either Murray cod or eel – from a large tank. Not a hunter-gatherer? The team will happily net dinner on your behalf.

The catch is dispatched for hot pot cooking at your table (choose from four broths) in a stone bowl topped with a straw lid to create a high-pressure cauldron. Ready in minutes, the soup becomes collagen-milky and rich, the bone-in Murray cod soft and sweet.

Go for the set menu and you’ll snack on wagyu tarts, drunken abalone and springy “noodles” made from minced barramundi. Then use your burbling broth to cook the final savoury course: prawns, scallops and petite beef meatballs. Talk about a fresh spin on paddock to-plate.