The Melbourne Cup is Australia's most prestigious annual horse race and attracts VIPs from around the world every year.
This year's those who will dine at the racecourse will be treated to something a little different than what you would expect in a fancy restaurant.
Guests will feast on 55,000 ants for dessert, in a dish created by chef Ben Shewry.
The New Zealand native uses crushed black ants to create a new-twist on the Australian version of a traditional sponge cake. He serves up an ice-cream lamington, coated in spicy Australian ants, with coconut and chocolate.
At Shewry's world famous restaurant, which came in 20th place in the World's 50 Best Restaurant list this year, you can also try some other 'interesting' dishes.
On the menu at 'Atttica', customers can order whipped emu eggs, green ant pavlova and red kangaroo.
It's not somewhere you would eat in every day of the week however - a seat in the restaurant alone would set you back 295 Aussie dollars, or €190.
