At Collingwood's forward-thinking contemporary Chinese spot Shu, it's all about the vegan degustations.
They have none of the animal products, but all of the creativity — plating up ten courses of bold, experimental fare. Dishes are cleverly executed and pack a serious visual punch, fusing traditional Sichuan flavours with modern techniques.
Past adventurous creations have included the likes of steamed hairy melons with plant-based mince and black bean soy sauce; tempeh crackers loaded with nashi pear, pickled cabbage with wombok and Sichuan oil; and an oolong tea pudding covered in black sugar syrup.
Each weekend, the Shu team also offers a $55 unlimited plant-based yum cha experience. That's all you can eat for two hours. Bottomless booze is also available for an extra $45 per person.
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The Best Vegan Restaurants in Melbourne