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.
This. Many (most? all?) companies currently producing lab-grown flesh do continue to exploit animals in order to produce it, so not vegan, but there’s no reason that it couldn’t be vegan.