There are so many reasons that I love to travel but there’s one thing in particular that always makes me excited: the food adventure. It’s exciting for me to try something that I’ve never had before…. the local fresh food, the unfamiliar mix of ingredients that wows me and inspires me to bring something new to my recipes. Our Kauai food adventure wasn’t any different!! It involved lots of macadamia nuts, papayas, coconuts, poke, pineapple….We went to the Hukilau Lanai Restaurant in Kapaa and from the beginning to the end it was one of the most pleasurable, flavorful and tasteful experiences that we had while we were on the island. It’s an open restaurant with amazing grounds and a view of the ocean. It was so great that we wanted to come back to try different things on the menu, but they’re closed on Mondays. You’d better make a reservation because it’s always packed.
We started off with cocktails and calamari. It was good calamari, but not my favorite. I preferred the calamari we had at The Eastside
. We decided to have the tasting menu paired with wines.
The Hukilau Lanai Tasting Menu is one of the best ways to taste a variety of flavors in Kauai. Each plate is beautifully presented with quite generous portions.It was five courses along with 5 different wines. Everything was outstanding… the food, wine, the pace of the meal, service and price.
They brought us focaccia right away with sundried tomato on top along with olive oil and balsamic vinegar.
The first course was Island Gazpacho with Koloa Rum Pineapple Basil Sorbet. Delicious!! The basil sorbet was a great balance to the sweet pineapple flavors. Great starter.
The second course was our favorite: Candied Ahi with Coconut Chipotle Sauce. I don’t have words to describe how amazing was it…. Simply Amazing!!
The third one was Sausage Warabi- char-grilled house made longanisa, local warabi and tomato. It was great!
The fourth course was fresh Mahi Mahi served on summer quinoa with Kauai kale salad and preserved lemon vinaigrette.It was absolutley delicious and perfectly prepared.
The final pairing was a choice of two: Crème Brûlée or a Cheese plate featuring aged Manchego and creamy Humbolt Fog with some baguette slices and almonds.
Beijos e Tchau!
Ludmilla and Marilyn Chudda