The highly anticipated opening of Kona Village, a Rosewood Resort meant new dining venues on the West side of the Big Island, and I was very eager to try
Moana, helmed by Chef Chad Yamamoto.
At Moana, the focus is on local and sustainable ingredients, with many ingredients being sourced right on property.
The dishes are full of familiar flavors, and executed creatively.
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| Energy Lab |
I started the evening off with the Energy Lab - a refreshing non-alcoholic drink with coconut, lime, and ginger.
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| House Sourdough with Pa`akai |
People always say you shouldn't fill up on bread, but the House Sourdough, with the accompanying butter and pa`akai was so good, I may or may not have eaten an entire serving myself . . .
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| Gem Lettuce |
Hirabara Farms Gem Lettuce was a handheld salad with a fabulous combination of textures and flavors, with a seaweed ranch, puffed quinoa, pepitas, and sesame seeds.
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| Hawaiian Sweet Shrimp |
This Hawaiian Sweet Shrimp, served with sweet potato chips, was so addicting!
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| `Ulu Frites |
These were the fanciest `ulu fries I ever did see. They were topped with a black garlic aioli and lemon peel confit. It was a very unexpected presentation, but I liked it!
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| Kusshi Oysters |
Two of my tablemates love oysters, so we ordered some, and needless to say - they loved them!
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| Ahi Spread |
The Ahi Spread, a local twist on a traditional tonnato, was a hit for the table.
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| Pork Chop Katsu |
I never had a Pork Chop Katsu before! Served with green apples and shiso, I thought this dish was perfect for the season.
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| Kahuku Corn Agnolotti |
My favorite dish of the night, one which I wish I didn't need to share (and I feel like I could've eaten all 3 servings), was the Kahuku Corn Agnolotti. Amongst Chef Chad's many culinary talents is his pasta-making skills, and this dish was just perfect - the sweetness of the corn, the umami-packed dashi butter . . . I would go back again just for this dish.
Although we were stuffed, there's always room for dessert!
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| Pineapple Upside Down Cake |
The Pineapple Upside Down Cake is a shareable, tableside dessert. The server tops a pineapple upside down cake with pineapple mint salsa, vanilla ice cream, sticky toffee sauce, and shaved macadamia nuts. So yummy!
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| Honey and Yogurt |
Pastry Chef Helen Hong's desserts are just magical. The Honey and Yogurt dessert was sophisticated and delicate.
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| White Chocolate Banana Pudding |
My favorite dessert of the night was the White Chocolate Banana Pudding. It was a stunning dessert, and so reminiscent of my childhood eating banana cream pie (my favorite kind of pie), and even a friend who was dining with us said the same thing - it was a comforting reminder of home.
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| Tropical Pudding |
Dinner at Moana was such a treat. The food was fantastic, the service welcoming, and the view stunning.
Although Chef Chad was not working the day we went, the entire team did a fab job. I can't wait to go back - and hopefully when Chef Chad is working!
Moana
Kona Village, A Rosewoord Resort
72-300 Maheawalu Drive, Kailua-Kona, HI 96740
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