, grab a seat in the garden under the fairy lights this Sunday to devour the best crab you've ever had!  We'll be serving both local Dungeness and red rock crab so come hungry!

Chef Tushar Tondvalkar's culinary creations blend wild BC ingredients with his own modern spin on Mumbai style Indian dishes.  This is a casual long table summer dinner at the Swallow Tail secret Supper Club in Vancouver.  Saturday is already sold out:)

CRAB FEAST MENU

BC Sidestripe Prawns

raw mango emulsion | spruce oil | cured onion | sorrel

Bengali style vegetable cutlet
mustard sauce | wild herbs 

Crab xec xec
BC Red Rock & Dungeness | Goan style crab curry | poe (whole wheat) bread

Goan rum cake 
Spiced rum | dried plum | orange | star anise  

-130-

Meet the Chef

Chef Tushar Tondvalkar cooked his way through international Michelin restaurants such as Gaggan, (Asia’s Number One restaurant) and Gaa in Bangkok. In Vancouver, his resume includes Bauhaus and Blue Water Cafe.