Kangaroo and crocodile may not have been on the menu but Australia's Adam Scott was planning to serve 'bugs' to former Masters winners last night when they gathered for the Champions Dinner at Augusta National.
But the dozens of former champions in attendance need not have worried, the 'bugs' that the 2013 Masters champion had ordered were Moreton Bay bugs, a type of lobster from northeastern Australia.
"They are legitimate bugs, the real deal," Scott said. "I've got to go all-out to impress these guys."
Scott, the first Australian to win the Masters, also said he challenged the Augusta National chefs with the task of making a pavlova, a meringue-based dessert from his mother's recipe.
His only disappointment was that he couldn't serve another of his favourite dishes and a staple part of Australian cuisine.
"I would love to have served some meat pies at the cocktail hour, but it couldn't be arranged," he said. "Next time, if I get another chance to do it, I'd love to serve some."
The Champions Dinner is one of the quirky traditions at the Masters where the defending champion chooses the menu.
In 1989, Scotland's Sandy Lyle included haggis on the menu, while Canada's Mike Weir opted for elk and wild boar in 2004. When Tiger Woods won the first of his four Masters, he served cheeseburgers, french fries and milkshakes.
Guests are not obliged to eat the new champion's selections. If they don't like what is on offer, they can also select from a traditional menu that includes steak, chicken and fish.