Tucked right next to Camberwell Place, Infuse is an all-day eatery where co-owner and chef Mick Huang uses Western techniques to showcase Asian flavours. At 5pm the cafe menu transitions to dinner, which is where we find ourselves on quite a busy night of trading.

Thin and crisp roti is used to scoop up mouthfuls of Curried Eggplant Dip, which is smooth in texture and piquant in taste. We contrast this with our order of sweet and tender Hoisin Lamb Ribs.

Curried Salmon is soft and flakey thanks to being cooked in a banana leaf. The fish is flavoured by a very subtle red curry, and the ceviche found on the side is covered by a sweet sauce. The Chilli Short Ribs are a heavier feed, and although the bao are a bit dry today, the ribs themselves are tender and have a good spicy flavour. Sides are often underrated, and the Katsu Carrot is a fine example of this. The coating stays crunchy for a long time, and both its seasoning and that of the curried mayo make this a highlight of the meal.

The texture of their dark chocolate souffle is a little more like molten chocolate cake. Cooked to order and taking about 20 minutes to prepare, its crust crowns the liquid centre hidden inside, making for a rich and chocolatey end to our experience.