Here at Urban List, we're no strangers to sampling the newest and most daring food trends—so when lab-grown quail hit the streets, it became our mission to get a taste. Here's where biotech pioneers Vow come in—bringing their mission of sustainable, un-genetically modified, no BS cultured meats to venues across Sydney.
This year, the Australia New Zealand Food Standards Code assessed and approved Vow's cell-cultured (lab grown) quail meat as food safe, and some brave Sydney/Eora venues have stepped up to the plate. If you are just as keen as us, here's a rundown on what it is—and where to find it.
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What Is It?
Image credit: Vow | Instagram
So what is cell-cultured quail, and how does it differ from the kind that lives, breathes and tastes like a tiny chicken? Vow's quail meat is grown in a lab, taking a small piece of the real animal and using that to select certain 'perfect' cells. These become the building blocks of the meat, curating the best possible texture and taste. The selected cells are then cultivated, growing only the parts of the meat which are ideal for eating—that means no beak, bones or feathers, so there's less wastage happening here too.
This meat is grown in large tanks that give the cells plenty of space to grow, and it has a pretty fascinating result. What Vow is creating is unlike anything you've ever had before—not replicating the meat you know and love, but improving it to be tastier and more nutritious.
Of course, most seasoned eaters are definitely leaning towards the real deal over something grown in a petri-dish. But this lab-grown quail isn't just a quirky new fad—it's a real contender for food sustainability and accessibility world-wide. The Good Food Institute (GFI) identifies that if produced using renewable energy sources, cultured meats could reduce greenhouse gas emissions by up to 92%, and land use by up to 90%—compared to conventional beef.
Vow's mission is to make "the food that's inaccessible today, accessible tomorrow". In other words, meat-eaters can tuck in guilt-free, knowing that this cultivated quail exists in abundance.
Where To Try
Now that cultivated-quail is hitting the shelves, some of our fave venues have partnered with Vow to dish up some seriously mind-blowing creations. Here are our top picks for Sydney restaurants where you can find lab-grown quail on the menu.
Maiz
33 Enmore Road, Newtown
Image credit: Maiz | Instagram
We're big Maiz fans in this house, and we think they are one of Newtown's best resturants (and one of Sydney's best Mexican restaurants). Head chef and owner Juan Carlos Negrete describes food as “a language we use to express care to our close ones connecting generations, culture, and traditions. Every plate we create and serve is full of all of this.”
Every plate—including their collaboration with Forged by Vow: blue corn huarache, grilled flat iron, cultured Japanese quail foi, huitlacoche béarnaise, barbacoa jus glaze and char spring onions. This unique dish will set you back $56, but we reckon it's worth the spend.
Izy.AKI
362 Oxford Street, Paddington
Image credit: Izy.AKI | Instagram
If you've managed to secure a booking at Izy.AKI, you'll know it's one of Sydney's best omakase experiences. Their bespoke six- or ten-course set menus, regularly change ingredients and dishes, adapting to seasonal produce and modes of sustainability—and Forged by Vow quail meat has become a staple ingredient on the menu.
Cultured Japanese quail is reimagined as a velvety foie gras ice cream—nestled alongside Wagyu Beef Tartare and punchy Szechuan roasted flatbeans. Omakase starts at $125pp, for six courses.
Lana
Level 1/5-7 Young Street, Sydney
Image credit: Lana Dining | Instagram
Within the heritage listed Hinchcliff House precinct sits Lana, sister venue to Grana and Apollonia, and one of Circular Quay's best restaurants. Their collaboration with Forged by Vow is more fluid—executive chef Alex Wong takes creative control over where and how the cultured quail is implemented in rotating dishes.
One night, you might find it in a Mont Blanc tart of parfait, miso, and caviar. Another, a parfait doughnut with smoked duck ham, oxalis, and plum. The only way to find out is by hurrying in venue and catching the newest creation.
Nel Restaurant
75 Wentworth Avenue, Sydney CBD
Image credit: Nel Restaurant | Instagram
Nel Restaurant is a progressive dining experience in the heart of Sydney's CBD, with a seasonal tasting menu that changes every six weeks. Their new Fine Fast Food menu is reimagining icons of fast comfort through fine dining, and cultured quail is taking centre stage.
Their collaboration with Forged by Vow puts a piping hot spin on a chip-shop classic—charcoal chips, fired at the table, with a velvet core of cultured quail parfait and truffle. The set menu starts at $185pp.
Our Verdict
While we are yet to sink our teeth into this fascinating new meat, there's a real appeal to cultured quail that has our fingers itching to book. Vow's driving question is "when was the last time you tasted something for the first time?", and it's a question that rings true (especially when tasting is literally your job). Sydney kitchens are getting more and more innovative with each season, and to have the opportunity to try an ingredient that didn't exist twenty years ago, is definitely a once-in-a-lifetime experience.
Beyond our own intrigue, the potential of this one food to make generational waves in sustainability and preservation should be reason enough to get your bum in a seat at these Sydney venues. It's one of the only times where consumption can actually serve the environment for the better—be selfish, and choose indulgence without sacrificing flavour, nutrition or experience.
While these venues are our top contenders right now, more and more restaurants are popping up in collaboration with Forged by Vow to take their own route with cultured quail. For now, we'd keep an eye on their socials to see where you can try it next—and we are sure there are even bigger and more exciting advancements to come.
Main image credit: Forged By Vow | Instagram
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