Lobster medallion with blue swimmer crab & prawn ravioli & lobster bisque  @ d'Arrys Verandah Restaurant
You cannot go to d'Arrys Verandah Restaurant and not order their popular lobster medallion dish. Not only is it a sight to see, but it tastes as good as it looks. If not better! A fresh and juicy medallion of lobster perched on top of an aldente ravioli with a filling of blue swimmer crab and prawn, all of which is surrounded with a creamy pool of lobster bisque that must be mopped up with a side of bread.

Hazelnut heaven  @ Steven ter Horst Chocolatier
Chocoholics rejoice! This chocolate dessert is the bees knees; layers of hazelnut praline mousse, currants in calvados bavarose and a crunchy hazelnut base to keep your taste-buds happy with a variety of contrasting textures.

Razor Clams with Garlic Vermicelli @ Asian Garden Restaurant
You wouldn't know if from the restaurant's regular menu, but there are quite a few outstanding dishes on their secret menu, including these fresh razor clams topped with garlic and chewy vermicelli!

Aburi Salmon Roll @ Wasai Japanese Kitchen
A must order sushi at any Japanese restaurant. Wasai's version of the aburi salmon roll entails a sushi roll with a seafood crab stick and avocado centre, each piece covered with a lightly torched piece of salmon, a dollop of kewpie mayo and a light dressing of teriyaki sauce. You won't want to share after one piece!

Mushroom Ragu  @ Bar 9 Central
The mushroom ragu at Bar 9 might just turn non mushroom eaters into a fan. It's that good. A generous mound of creamy truffled mushroom ragu on toast with poached eggs and finished with truffled honey. The play on flavours and textures on this popular brunch dish keep patrons coming back for more with the firm mushroom slices coated in a creamy ragu paired with a golden runny egg yolk, crunchy toast, a hint of sweetness from the truffled honey and fresh crisp sprigs of watercress.

Soft Shell Crab Burger  @ Bread & Bone
Want something a little more different than the usual beef patty burgers? Why not opt for this gourmet filling of crunchy battered soft shell crab amongst fresh shredded iceberg lettuce and watercress and just the right amount of roasted chilli kewpie mayo between a sweet brioche bun.

Baked eggs @ Modinetti
Two perfectly cooked eggs with runny yolks still intact in a pool of intensely flavoured tomato sauce with Italian sausage and 3 pieces of crunchy bread to mop up all the goodness. A bold and vibrant dish to kick start any day.

Reuben Sandwich @ Bowery to Williamsburg
This popular breakfast and brunch spot in Melbourne does a killer Reuben sandwich - a mountain of pastrami with great spicing and plenty of lovely fat, topped with Swiss cheese and Russian dressing, on untoasted rye.

Beef Fajitas @ El Tiempo Cantina Washington
We enjoy the Beef Fajitas at El Tiempo for one reason and one reason only: they always taste the exact same - delicious! They come to your table piping hot, and stay that way the entire meal; thanks to the Anafre, portable grill, which they are served upon. You can get beef, chicken, pork, and/or a mixed grill for those that want to sample a little bit of everything: chicken and beef fajitas, baby back ribs, sausage, shrimp, quail, pork, and a lobster tail. We usually get a combination of the mesquite-grilled beef and chicken fajitas, but the beef have our hearts. They are served with Charro Beans and El Tiempo’s famous green rice as side dishes. See the blog post at… http://ow.ly/IaSot

Charcoaled Chicken Taco @ Minero
Like most of what Charleston’s totem Chef Sean Brock does, the magic is in the details. Following the success of McCrady’s and Husk, Chef Brock is bringing some authentic Mexican flavors to Charleston. The charcoaled chicken taco is great and sure to please everyone at your table. The chicken in this taco is all dark meat that has been brined for 48-72 hours then grilled over charcoal. It is usually then vacuum sealed to lock in that smoky charcoal flavor deep down inside. The taco is then topped with unripe mango, cotija, lime pickled red onion, pasilla de Oaxaca. $3 each. BAM.