Head chef Joseph Lunandi said the popular signature dishes were still on the menu and now complimented with winter-inspired dishes made from the usual high-quality produce.

The seared kangaroo backstrap ($17) is cooked to perfection and is complemented by the sweet and sharp berry dressing and mountain pepper.

The braised veal shank ($35) melts off the bone and is served with potato puree and sauce provencale.

The signature chocolate implosion dessert (pictured top and $26) with Valrhona chocolate mousse and poached pear is delectable.

Watching the melted chocolate dissolve the "bomb" to reveal the rich and creamy mousse and fresh pear is an experience in itself.

Reporter Sally Willoughby and photographer Natalie Roberts ate courtesy of Captain Cook's Cove.