After enjoying the timbal of homemade bread try the Melange of Seafood. Prawns, Tasmanian scallops, half a Balmain bug, octopus, boneless fish pieces and green-lipped mussels in a delicious white wine cream sauce which includes a few sharp bush limes and is sprinkled with a dash of lemon myrtle. Or try the wattle seed flavoured crocodile, served with a lime and riberry jus which comes cut in thin strips, resting on a bed of lettuce on a flat sheet of paper bark.

For a main meal give the Bush Tucker Hot Pot a go. A selection of crocodile, venison, kangaroo and beef are served on a large square plate with three different sauces and an array of vegetables including bok choy, green beans, asparagus and potatoes. The hot pot comes on a burner with the idea that the meats and vegetables should be finished cooking before you start to eat. Try the twice-roasted duck which is served so tender the meat just melts in your mouth. It comes with an Illawarra plum sauce garnished with sour cherries.

It is difficult to decide on which dessert to have as they all sound so nice. The white chocolate pistachio mousse is served with a tart rosella flower, apricot puree and thickened cream. Or try the crepes cooked in orange juice and flavoured with Grand Marnier.