At Collingwood's forward-thinking contemporary Chinese spot Shu, there's a decadent feast for all kinds of culinary persuasions.

The vegan degustation ($55) here has none of the animal products, but all of the creativity, plating up ten courses of bold, experimental fare, carefully honed through Shu's series of weekly vegan nights ($25). Dishes are cleverly executed and pack a serious visual punch, fusing traditional Sichuan flavours with modern technique. Past adventurous creations have included the likes of baby oyster mushrooms soaked in cinnamon orange soy sauce; tempeh crackers loaded with nashi pear, persimmon and herbs; and a plant-based riff on the classic Peking duck pancake.

A ten-course meat and seafood inclusive menu goes for $65 and all dietary requirements can be catered for with notice.