Meal under the stars served with genuine Fervor

Crocodile tail, raw wallaby, and ash-infused butter were just some of the highlights of native food pop-up dining specialists Fervor's latest visit to Kalgoorlie-Boulder.

Held at the summit of Karlkurla Bushland Park, the Australian ingredient-fuelled experience offered a nine-course meal to two groups of city diners.

The _Kalgoorlie Miner _was lucky enough to attend one of these sold- out events and left extremely satisfied and with a far greater appreciation of our continent's produce.

The evening started with a very refreshing blood lime gin and tonic, which is perhaps the best way of rehydrating after the walk to the lookout.

With the sun setting over the Great Western Woodlands, appetisers such as tasty fried saltbush, a delicious wallaby tartar with quandong, and pepperberry crackers were offered to diners.

Without further ado, our dining experience under the stars experience began with a first course with a distinctly Goldfields-Esperance flavour.

Served in its shell, we tucked in to a delicate raw Esperance scallop served with lemon myrtle and macadamia, carefully presented on a scallop shell.

Diners were then treated to Shark Bay crab meat, with dune spinach, riberries and croutons.

The third offering was a slightly disappointing flamed Shark Bay prawn and sea celery emulsion with homemade sea salt. However, the next course more than made up for it.

The meal was an absolutely delicious portion of crocodile tail served with samphire and desert lime, which was without a doubt my favourite dish.

The reptilian offering was promptly followed by two other savoury successes, a smoked duck breast with wild rosella, and kangaroo fillet with bush tomato and saltbush.

While I have no complaints about the marsupial, the real star of the dish was the butter infused with red gum ash, which accompanied the meal's side dish of damper.

I could not get enough of the stuff, to the probable dismay of adjacent diners.

The mains were followed by a flurry of deserts, with a spoonful of quandong sorbet to cleanse the pallet before we were served a lemon myrtle cheesecake.

For sheer theatrical value, the most outstanding dessert was a Davidson plum ice cream, with candied sandalwood nuts.

Served in a jar, the contents were smoked with sandalwood before being sealed, then presented to diners to open at their leisure.

The evening then closed with a serving of sandalwood nut fudge and sunrise limes.

After somehow finding room for this final offering, we then made our way through the dark park, torches in hand.