I've put together the weekend menu for the Tsunami and it is as follows...
Grilled Tiger Shrimp served in sesame oil and ripe mango.
Black Pepper Dungeness Crab made with fresh cilantro, garlic, honey and ginger.
Chilli Plum Moreton Bay Bugs cooked up in butter, white wine, plum jam,
chopped eschallots, basil, paprika, ginger and chilli paste.
Mushrooms stuffed with escargots with parsley, shallots and minced celery.
Braised Brazilian Beef Shanks with peanuts cooked up in garlic, carrots, ginger,
cumin, cruched red pepper, coconut oil, currants and Spanish sherry wine vinegar.
Thai Lime and Coconut Chicken served with lemon grass stalks, green chiles, garlic
cloves, scallions, turmeric, ground coriander, lime, and papaya sambal.
Enjoy.