At present, Australia lacks a recognisable cuisine that could be used in a fine dining restaurant. "Modern Australian", which is a mix of East and West, is not unique to Australia. Around the world, mixing East and West is common and is just called Fusion. As for the recognisable Australian recipes, such as Lamingtons, Anzac cookies, Pavolva, and Mango Scones, they are more suited to a coffee house than a restaurant.

Native animals offer a chance to gain some regional uniqueness. Crocodile, and Emu offer potential to make some very interesting recipes, using Fusion techniques, that are not found in other countries. Even more potential can be found in the Taipan as a unique selling point. Just as the Japanese relish the danger of eating Fugo (blowfish), the consumption of the world's most venomous snake holds great exotic appeal. Diners enter the restaurant, and instead of seeing lobsters in aquariums, they see a live Taipan to select. (Although the Taipan would appeal to some, in reality, it would be more of a gimmick to gain marketing exposure, and build brand identity. The majority of the food that would be ordered would be Australian style fusion recipies.)

If the restaurant were established in a foreign land, a country like China would probably offer the most potential rewards. The country has a wealth of chefs that could do very imaginative things with native Australian produce. Furthermore, China already eats snakes, and since the opening up in 1979, it has become very receptive to outside cultural influences.

Perhaps the restauruant could be succesful if established in Australia. Both Sydney and Melbourne have large numbers of immigrants, and natives, who are prepared to eat something different from pavlovas and lamingtons. Furthermore, the cities receive millions of tourists who want something uniquely Australian, and something more exciting than a pavlova or lamington.

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