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Beach Club Dining
Island fresh cuisine. |
Golf Club Dining
Mediterranean inspired cuisine. |
The Farm
Just Mauka of the queen K highway, early in the morning, Kawika (Kah-Vee-Kah), and other employees tend to the Kuki`o farm that provides most of the fresh produce that the restaurants use on a daily basis. From micro greens to patty pan squash, purple carrots, herbs and lettuce, harvests happen almost daily to ensure the freshest produce available. |
Bees
Our bees get their food from several sources… Kiawe, Christmas Berry, and Coconut Palms. Due to seasonality, each harvest is a bit different. We have already noticed that Christmas Berry produces a dark, rich honey over the winter. Springtime Kiawe honey is much lighter, almost translucent white with an elegant and seamless flavor, while Coconut Palms provide a light backdrop. |
Executive Chef Nick Mastrascusa
A graduate of the Culinary Arts program at Johnson and Wales University and also with a Masters degree at the famous Culinary Institute of America in Napa Valley, Nick credits his grandparents, who immigrated to Uruguay from Spain and Sicily, for inspiring his passion for cooking. “Both of my Grandmothers always welcomed friends and family into their homes for casual but delicious meals,” said Chef Nick. |
OUTDOOR PURSUITS
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SPA AND EXERCISE FACILITY
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DINING
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MEMBER SERVICES
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