Malcolm Diack tucks into a locust he raised in Dunedin. Photo: Peter McIntosh
Vault 21 executive chef Greg Piner said the lower Octagon restaurant had sold out of locusts since putting the insects on the menu on Friday.
The final locust from the first delivery had been eaten on Tuesday night.
"We can't keep up.''
Last week, they were offered either fried with chilli salt, or alive and kicking.
However, the restaurant decided to drop the "raw'' option after negative feedback on social media claimed eating a live insect was inhumane.
A plate of five of the cooked locusts cost $5.
The locusts have been provided by Dunedin farmer Malcolm Diack.
Another delivery of locusts was expected this week.
