Avocado ice cream. Coriander tempura avocado. Avocado pistachio cake.
For avocado lovers like myself, it was a dream come true.
Three courses dedicated purely to the glorious fruit - and no run-of-the mill smashed avo on sourdough or guacamole in sight.
Three Plates and a Chef: An Avocado Shuffle was a creative, intimate, long-table meal experience put on by food and wine event company Plate and Barrel.
It was held at Halo Expresso in South Perth and the cafe was abuzz with chatter.
We were greeted with award-winning sparkling wine and we soon started talking to people we'd never met.
Halo Expresso was beautifully decorated with rustic lights adorning the walls and colourful flowers and candles strewn over the long table.
Fremantle musician Kirsty Hulka added to the relaxed vibe of the night as she sang and played the keys, guitar and ukulele.
Plate and Barrel is a mother-daughter venture owned and run by Karina Preston and her mum Debbie Preston.
They want to put surprise and wonder back into events and create a warm, inviting environment where strangers can get to know each other.
It's such a refreshing idea - I've never experienced a communal meal out like this.
Plate and Barrel hold two of these dinners a month where tickets are available to the public.
The long table events are called Three Plates and a Chef and each feature a different star ingredient.
"It's to showcase one key ingredient which is transforming in a new way, so it's not just an avocado, it's this amazing produce out there and it's about sharing that story as well and connecting it to all the boutique wines that are out there," said co-owner Karina Preston.
The menu is always a surprise until the night and the team handpick unique Australian wines direct from the seller to go with each course, which is made with fresh WA-grown produce.
The avocados were from a farm in Manjimup.
Ms Preston is passionate about supporting winemakers and local farmers.
"A lot of the winemakers don't have the capacity to or can't get into the big retailers… so people are getting that bit more exclusive experience, something they're not going to get every day," she said.
"It helps the seller and the local producers.
"We're bringing the wineries to the people. We want to let people try wines that they never thought they'd be able to try."
But it's not just about the local food and exclusive wine, it's a social experience.
The meal is served on a long table where complete strangers sit next to each other and engage in conversation throughout the night.
As soon as we sat, everyone excitedly began introducing themselves.
It was a warm and inviting environment and the flow of wine throughout the night helped people come out of their shell.
Ms Preston aims to help people connect with each other through each event.
"It's to bring people together but also create an experience for people... It's creating that sense of community, which I think is lovely, especially in today's world where everyone's non-stop all the time," she said.
"So they can slow down and just enjoy it; have a conversation with someone they haven't known before."
The chef, Simon Reid, is internationally-recognised and has won various awards.
He loves allowing the key ingredient to shine and be the hero of the dish.
And how he met the Prestons is a funny story.
Simon is the Preston's fitness instructor at their local bootcamp.
"When we were doing squats we were talking about how our chef double-booked and now we don't have a chef for our next event and he was like 'well, did you know I'm a chef?'," Ms Preston laughed.
"We tried all of his food and we were just so impressed, we just couldn't believe that he was this hidden gem.
"He's so high up there in the chef world but no one knows about him because he just likes to keep a low profile and he does it because he loves it and you can taste that on the plate."
Mr Reid emerged from the kitchen after dessert and went around the table, introducing himself and having a chat with everyone.
It was great to be able to quiz him on the menu, especially how he made the mind-blowing avocado ice-cream on the entrée dish.
Plate and Barrel hope to take their events overseas in the future.
"We want to travel around the world and take Australian produce and wines across the world and give experiences to people, and no matter where they are they can experience that," said Ms Preston.
Their next long table event will star the fig.
A Fig Drop will be held on Saturday the 25th of February and tickets are selling quickly.