The nearby lagoon takes on the pink-orange glow of sunset, while torches flicker among the coconut trees. With white tablecloths, candles, and seating near the lagoon, this is a spectacular setting, complemented by a menu that keeps getting better by the year. The chef de cuisine, David Abrahams, serves up Big Island cuisine with a flair that includes unusual dishes like kiawe-grilled fresh Island catch with tomato fondue, quinoa-and-almond-crusted free-range chicken paillard, Big Island swordfish poached in seasoned olive oil, sizzling ahi tataki with local exotic mushrooms, and crab-crusted sautéed opakapaka. Next door is Brown's Deli, with freshly made breads, pastries, and espresso coffees for breakfast, and pizza, salads, and sandwiches for lunch and dinner.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
