How a $615 bill caught one diner off guard

Dining out is one of life’s great pleasures, especially for those of us who have seen many a menu in our time. It’s a chance to gather with friends, enjoy a night off from the kitchen, and indulge in culinary delights. But what happens when the bill arrives and the numbers seem… off? This is the tale of an Aussie diner’s experience that turned from savoury to sour, as a hidden cost left her stunned and sparked a conversation about the transparency of restaurant pricing.

Reanne Ho’s dining experience at Canton Lane Chinese Restaurant in Perth started as a delightful foray into gastronomy but ended with a jolt of sticker shock. The cause? A single lobster noodle dish with a price tag that could make even the most seasoned diner’s eyes water: a staggering $615. This wasn’t just a case of bill bewilderment; it was a moment that would lead to a debate about customer communication and the ethics of dining charges.

Don’t let hidden costs ruin your dining experience—understanding menu pricing can save you from costly mistakes. Credit: Canton Lane / Facebook

The incident unfolded on January 3, when Reanne and her party visited the well-known eatery. The lobster, charged by weight rather than a set price, seemed reasonable enough until the bill was presented. Reanne’s reaction was one of disbelief, and she quickly took to social media to warn others, emphasising the importance of clear communication about pricing, particularly for premium items like lobster.

‘I wanted to warn others because I believe no one should have to go through something like this, especially when it comes to transparency and pricing,’ Reanne said. ‘$600 for one dish does seem very unusual to me, especially without being clearly informed about the price and weight beforehand.’

In many upscale restaurants, it’s customary for staff to present the seafood to diners before it’s cooked, especially when the final cost is dependent on the weight of the item. Reanne claims this step was skipped, leaving her and her group in the dark about the impending financial blow.

The restaurant’s menu listed the lobster at ‘market price,’ a term that can often lead to ambiguity and surprise. When the bill arrived, Reanne was in disbelief and questioned the staff, who confirmed the charge was correct. The next day, still feeling uneasy, she called the restaurant for clarification and learned that the ‘jumbo lobster’ weighed in at 4.5 pounds, priced at $120 per pound, with an additional charge for five portions of noodles.

The story quickly gained traction online, with hundreds of people chiming in on the debate. Some argued that it was the diner’s responsibility to inquire about prices, while others sympathised with Reanne’s shock at the unexpected expense.

In response to the uproar, Canton Lane took to their social media to defend their practices, even providing CCTV footage as evidence of the lobster’s journey from tank to table. They admitted to negligence in not informing the customer of the price and weight but firmly denied any intent to deceive.

‘When it comes to the pricing, customers need to understand that there is a difference between buying seafood yourself outside and having live seafood in the restaurant. There are other costs involved other than just the live seafood itself,’ the restaurant stated.

They also pointed out that lobster prices can fluctuate significantly, especially with recent changes in the market. Just last week, coinciding with Reanne’s visit, the Australian government announced the lifting of a four-year ban on exporting live Western rock lobsters to China, a move hailed as a ‘major win’ for the industry. This resumption of trade with China meant that local prices were likely to increase rapidly.

This story serves as a reminder to always ask for clarification on menu items listed at ‘market price’ or charged by weight, especially when dining on delicacies such as lobster.

Have you ever encountered a hidden cost on your restaurant bill? How did you navigate the situation? Share your thoughts on the importance of clear pricing in the comments below.

Also read: Woolworths receipt from 15 years ago reveals startling price changes

Abegail Abrugar
Abegail Abrugar
Abby is a dedicated writer with a passion for coaching, personal development, and empowering individuals to reach their full potential. With a strong background in leadership, she provides practical insights designed to inspire growth and positive change in others.

3 COMMENTS

  1. I was caught in Langkawi with a $150Au bill in a bare kitchen with no table cloths pick your up cutlery, I had eaten there before, I could say it was a street market style kitchen. It was for 4 large prawns half cooked in different ways. I quired the bill but was rebuffed. It was a cash place and I did not have enough. I was an honest guy and told them I would have to go to the bank. Not pleased they wanted something so I would come back. I left them a watch that was not worth that much. I was going to pay for it but on the way I met a Malaysian friend and explained The situation to him. He said I was being Scammed. We went to another restaurant of a higher quality and spoke to the owner. . Fortunately there was the same dish being plated and I took a photo with the a price on it around $25. With that in hand my friend and I went back to sort it out. They eventually agreed To the $25 but delighted they had the watch. My friend stepped outside and made a call and a couple of minutes later a cop arrived . Almost immediately I got my watch back. The guy got a severed dressing down and was told the tourist police would be around next morning. Apparently there a such a policy to tell you how much the food is before cooking it. I was lucky my friend was around and I shouted him a meal at Wonderland Restaurant the next night.

  2. I would like to pick up on the fact that because the China ban has been lifted, locals will have to pay more for their lobster!?
    Explain that one to me, and then tell me why I should ever have any loyalty to Australian fishermen.
    I lived in a far North Queensland Resort village where the numerous restaurants were affected by the two seasons with regard to clientele.My wife and I ate out all year round 2 or 3 times a week. I can count on one hand the times a restaurant gave any kind of loyalty reward to us locals who propped them up in the off season.

  3. There’s something very odd about this story. Set in Western Australia, why is it being quoted as priced per pounds weight? Australian convention says kilograms. No-one sells or buys Australian meats by lbs, all by kilogram or, in the case of these seafood, lobsters, by the individual, but still costed by metric kilograms.
    Certainly a surprise but I’m surprised that the restaurant didn’t have a visible market price indicator of cost per kilogram (which could vary depending upon how many days the said lobster had been fattened up in the restaurant aquarium).

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