For starters, guests had the hard choice of picking from three different dishes: tuna and mango tartar with an avocado mousse; crab and lobster croquettes with passion fruit aioli, and braised pork canapés with sweet plantain.
They then feasted on beef with a balsamic reduction, duck, or shrimp served with various accompaniments. Dessert was a choice between a papaya tarte, chocolate cake made with local chocolate, or a strawberry breadfruit charlotte.
The guests enjoyed satisfied their savory meal. “I really enjoyed the play of textures and