Taste of Kakadu - Fervor: pop-up dining in the heart of Kakadu

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Have you got Fervor fever? Book your seat at Kakadu’s most exclusive table!

Fervor uses locally-sourced native produce to create pop-up dining experiences in some of Australia’s most unusual locations.

Fervor was the undisputed highlight of last year’s Taste of Kakadu. The team whisked 40 guests off to a remote area of the park that has been off-limits to the public for almost two decades.

Guests foraged for bush tucker with traditional owners before enjoying a degustation that included crocodile and emu chorizo, wildflower granitas and wattleseed lamingtons.

This year's menu and location is still a closely guarded secret. But it’s guaranteed to be unforgettable.

$ 295 pp includes pre dinner drink, 8 courses, petit fours and BYO

Guests will be picked up at a destination to be announced, and taken to the dinner location.

- We recommend bringing clothing that covers your skin, and comfortable footwear

- Dietary requirements can be met, please be sure to enter these when booking

- Menu is given on the evening

- For any further enquiries please don’t hesitate to contact us.

By attending the dinner you agree to the disclaimer below.

Please be aware that while the utmost care is taken in the preparation and serving of food to accommodate dietary requirements, we take no responsibility for unspecified allergies.

We take no responsibility for any injuries occurred while attending the dinner

We reserve the right to cancel/postpone or move any event due to unforeseen circumstances. In this unlikely event, you will be notified as soon as possible.

Meet the chef

Paul 'Yoda' Iskov

Paul ‘Yoda’ Iskov established Fervor in 2013 to give diners a culinary experience they can’t find anywhere else.

The Fervor team harness locally-sourced native produce and share it with diners at unique locations across Australia, including salt lakes, beautiful bushland and pristine beaches.

Paul has worked in highly acclaimed kitchens around the world. He has a great love and respect for the land and portrays it through his food, locations, dedication and passion.

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