With its quirky Moroccan influenced interior, this award-winning restaurant draws its inspiration from North African and Latin American cuisine. The menu changes regularly but typically might include mains such as steamed wild sea bass with halibut and oysters, and vegetable and hazelnut Wellington with gorgonzola and leek sauce.

There is also a quick lunch menu, including the popular chickpea, sweet potato and apricot tagine and the Ozzie burger, which is topped with bacon and fried egg.

And an on-site deli allows customers to stock up on fresh local and organic produce at discounted prices.

Coriander holds tasting sessions and offers a bespoke menu-planning service and cookery lessons.