The menu at Szechuan eatery Bazu is scattered with items sure to raise an "oo-ah" (or perhaps an "ew") from many diners. Most of us wouldn't be used to having pig's ear or tongue on our tables, but Bazu's Chinese clientele naturally do not raise an eyebrow at such things. Proprietor Fang Dong (known as Neal by the Western folk) wants to make his fellow countrypersons feel at home and if Chinese cable television doesn't do the trick, the food certainly will.
The kitchen specialises in Szechuan cuisine, which largely translates to glorious hotpots. Every table has a steamboat built into it and you can concoct dozens of versions with your 'order list' of ingredients. Tick off your selection of meats, seafood, vegetables and noodles, then plunge them into the bubbling broth and sit back for a fun, adventurous meal.
Bazu's comfortably cushioned chairs are filled quickly and often, but though there may be lines, the wait is worthwhile. The takeaway meal is a worthy alternative; though you'll miss the bustling dining room atmosphere, it won't rob you of quality and choice, even offering such dishes as their whole fish with Szechuan black bean sauce.
Roz Taylor
Open
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Breakfast
Lunch
O
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Dinner
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Late
Daily 11am-3pm, 5pm-11pm
Chinese and Sichuan
Entree: $4.80-$8.80
Mains: $12.80-$36
Dessert: $3.50-$7.80
Payment accepted: MasterCard, Visa, Diners Club, American Express and EFTPOS
Licensed. Wine is available by the glass. BYO (wine only) $6 corkage per bottle.
This venue accepts bookings. Group bookings are supported.
Seats 140
Outside dining area
Wheelchair access
and wheelchair-accessible toilets
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