Those looking for something beyond the traditional restaurant experience can now nibble on tree ants, wallaby or paper bark inside a cave or on the beach.
Busselton siblings Paul and Bree Iskov are behind the Fervor pop-up restaurants, serving degustation-style meals of foraged produce to adventurous diners across the State.
Mr Iskov has worked as a chef around the world and since returning home has set out to introduce locals to the State's vast array of native food.
Since developing the concept six months ago, the pair have served eight to 10-course meals featuring grubs, marron, dune spinach, emu eggs and seaweed in caves, the bush and on beaches. "We like to have people out in nature as it's more of an adventure and people seem to really enjoy not being in a restaurant," Mr Iskov said.
Throughout next month the Fervor team is hosting dinners in the Lake, Jewel and Mammoth caves, and the Cape Leeuwin Lighthouse in Augusta.
Among the dishes will be Mr Iskov's latest discovery, Kimberley green tree ants, which are frozen before being served with youlk - a native tuber.
Augusta Margaret River Tourism Association chief executive Pip Close said native ingredients were extremely popular. "To dine at Cape Leeuwin Lighthouse is an unparalleled experience," she said.
For more information, visit www.fervor.com.au .