Sashimi, Emu, Ostrich, Possum, Boudin Noir (Black pudding or blood sausage), Foi Gras, Venisen, Boar, Ants (Yes ants. They were green ants that were used to season smoked salmon. Every time you bit one there was this explosion of citrus)Ox tongue, wallaby, kangaroo (not an exotic dish for us in Australia but I'll list it anyway) Wagyu with a marble grade of 9+ (definately exotic when it's price is in the hundreds of dollars per kilo), qual, pheasant, escargot (snails), lambs brains, sweetbread (basically the lymph nodes of an animal), kidneys, soft-shelled crab ( basically an enzime is added to the water these fellas are farmed in. The enzines stop the shell from hardening. The crab stays very small, but the shell is soft enough to eat so you eat the whole crab) bugs (morton bay bugs that is) scampi, lobster, marons, carpaccio (raw, thinly sliced beef covered in a citrus sauce. The acid 'cooks' the beef ie kills the bacteria) ceviche (the same as before but shellfish, usually scallops or lobster) and crocodile. I'm sure I could mention more but these are the most 'exotic' that come to mind.
