Mrs and I tried lab grown fois gras quail, apparently the first in Australia. Amazing to be able to buy this in a restaurant, after hearing about it year after year.
It was certainly meaty, a flavour you simply don’t get with any meat-free chicken, really pungent and distinct (not that I’ve ever had dead quail).
A place called Bottarga in Brighton, Melbourne. Wasn’t cheap, but I’d pay top dollar to support the transition.
I’m not personally interested in eating it. Just not appealing to me (and, I’m deathly allergic to seafood besides, which lab grown fish is still a problem there).
But I’m happy it exists, and hope it is environmentally friendly/cost effective enough to save animals, and improve the environment.