We started with Banana S’mores made by Shaina’s husband Ole.
Then moved inside for a delicious dinner, starting with the chickpea curry over fried bread, topped with banana ketchup as the amuse-bouche.
From there we moved on to an amazing crab cake topped with grilled banana aioli.
Our entrée was a grilled 5-spice rubbed frenched lamb chop (well, three to be exact) topped with a spicy banana-mango chutney. This was served with a side of coconut curry bananas and jasmine rice.
Dessert was a creamy banana coconut rum créme brulée
It was a wonderful banana filled evening. Thanks again to Heidi and Tony, Shaina and Ole & Chris from Dole Bananas for a fantastic dinner.