Keeping Happy.

[TAB]

Ok nice @Former-Member think Im doing buffet today 

[Clawde]

Prawn Cocktail with Coconut 🥥 course number 1 Prawns 🍤 peeled by @TAB 

Cocktail s of all, colours at the Bar. Not allowed to embellish here apparently.

Lobsters 🦞 in Bananas 🍌 complicated but amazingly addictive.

Morton Bay Bugs severed with All sauces imaginable.

Oysters 🦪 in 6 different ways, from freshly Chucked to Mornay including tomato 🍅 through backs. 
BBQ styles of Oysters, in shell and so delicious 🤤 

[Clawde]

Shark fin Soup , Chef won’t do that one,  but Bolognaise and Soups are being prepared, the Baker has the Breads, White Crispy soft one is my favourite 🤩 along with Garlic Butter, Pepper and condiments are out here now. 👍

[TAB]

sounds good @Clawde am just going to float for a while, need space, not been too good last bit

[Former-Member]

@Clawde thats an impressive mouth watering menu du jour I am salivating allready!!! Pass the napkin! When is the fundraiser auction for charity? I heard the master of ceremonies say you were auctioning off a luxury plane! Got to love the gold guilded white tulips on my table Clawde they look beautiful. By the way you are looking fantastic today @TAB! Love the outfit from Homme de K-mart.  My outfit has zero carbon footprint, won't say where I bought it from.

[TAB]

yes kmart rules @Former-Member  just going to have some beer in real life here

[Former-Member]

See you soon @TAB sorry you are not feeling so good. I hope you feel better later on.  Enjoy your feast. I'm just having something modest because of diabetes but realistically could not afford celebrating this time of year.  Wishing you well my lovely friend.

[TAB]

No Im alright just need to do what I need to do @Former-Member you're alright Thanks 

[Clawde]

Second Course. Don't have to sit at the table yet, bugs in Ovens and on BBQ Fisher people from the Trawler have cleaned and prepared all of it, Galic butters, Chilies, Cinnamon and Asian try hard spices at the ready, its like OMG 

YUMMY and so plentiful, get your Drivers and bodyguards comfortable, 

Third Course is the Scallops Mornay, along with a touch of sauces but nothing to take the Flavors   of then away, SEA 4th course is the Baked Fish, Red Eupora, Flathead's. Whiting, Brim, Silver Tail, SOLE, sweet lip Barra, Snapper to name just some, 

all served with copious amounts of Drinks (can't elaborate on this web site)

and for those that don't eat Fish @TAB has brought over the Birds like Turke den, Chickens and Turkey, Ducks. 

5th Course is a free for all, go graze to your, in the meantime Clean up your hands in the Finger Bowls provided, 6 the Couse is coming, and it is on Sticks like Kebabs with BBQ variety.

7th Course is bracing yourself for a fondue ultra-mix mettled cream base extravagated delicious in-between Course.

8th Course is an OYSTER all over again, this time it is with a Freid cooked crunchy course.

9th Course is a Voll vent in any Souse you can think of.

10th Course is a Morten Bay Bugs in asparagus.

11 th Course is just in a crepe 

[Clawde]

12th Course a cold delightful mango cut properly in its skin. 

13th Course PINEAPPLE the sweet sort flown in from Asia.

14th Course melons of every description. (Water, honey dew Rock. etc)

15th Course Chocolate and chocolate and Sugar in another Menu on hand

THANK YOU ALL FOR FOLLOWING CLAWDE S KEEPING HAPPY DAY.

and most of all for me knowing someone is always around when i need you most

Happy Xmas Day