Retreat chef and catering on the Big Island

The morning table

Self-serve and ready when your guests come in: Kona coffee, ginger and lemongrass teas, plant milks, honey and coconut sugar; the fruit of the week (rollinia, abiu, papaya, apple bananas, dragon fruit, star fruit); granola, cashew yogurt and chia; a fresh-pressed juice.

v · gf

Smoothie bowl bar

Dragon fruit and apple banana, or papaya, lilikoʻi and ginger, blended thick; house granola with macadamia, cashew yogurt, hemp, coconut, island fruit and cacao nibs on top; pineapple-mint-lime or beet-apple-ginger juice.

v · gf

Avocado toast bar

Smashed Kona avocado on island sourdough or gluten-free bread with the house spreads: kale-macadamia pesto, spiced beet hummus, muhammara, cashew ricotta; tomato, radish, kraut, kimchi, hemp and chili salt; one hot plate alongside, tofu shakshuka, green shakshuka with island eggs, or chilaquiles.

v / gf available

Pesto quinoa bowl, built at the table

Kale-basil-macadamia pesto quinoa with lemon and hemp hearts; miso-glazed purple ʻuala; seared pesto tofu; charred broccolini; massaged kale with avocado-pesto crema, radish and jicama; island tomatoes with cashew ricotta; finger lime and chili salt to finish.

v · gf

Thai table

Fresh rice-paper rolls with mint, Thai basil, shiso and avocado, macadamia sauce and a lime-tamari dip; green papaya salad with crushed macadamia; pineapple fried rice with tofu and cashews; lemongrass and kaffir lime tea.

v · gf

Taco bar

Oyster mushroom al pastor with charred island pineapple; chili-lime purple ʻuala with pepitas; black beans and warm corn tortillas; guacamole, pico, salsa macha, lime-pickled Maui onion, romaine and jicama slaw; roselle agua fresca.

v · gf

Soup and the market salad

Soup of the day, white bean, kale and roasted tomato or miso-ginger kabocha; a salad bar of the week’s market greens, shaved fennel, kohlrabi and rainbow carrots, toasted macadamia, honey-balsamic; island sourdough and gluten-free bread with herbed garlic butter; pineapple-mint lemonade.

v / gf available

Island poke night

Ahi from the Kona boats or local tempeh poke with sesame and ginger; coconut-cilantro rice; grilled rainbow vegetables; market greens with honey-miso-sesame dressing; grilled pineapple with lime and chili salt; roselle iced tea.

gf · v available

A Thai table

Green curry from a fresh paste fried in cracked coconut cream, with kabocha, oyster mushrooms, tofu and kaffir lime, or the island catch; pomelo salad with lemongrass-coconut dressing and crispy shallots; garlic-tamari greens; nam prik with cucumber, radish and jicama; rice; butterfly pea iced tea.

gf · v available

The mole plate

A cauliflower steak roasted hard and a Kona lion’s mane steak pressed until it browns, in a green tomatillo sauce fried like a mole, with salsa macha, pepitas and pickled onion; Chioggia beet and Cara Cara orange with lime and chile; romaine, radish, avocado and jicama. Island chicken or fish on request.

gf · v available

A quiet Japanese evening

Seven small courses: sea grapes with yuzu and finger lime on cold daikon; miso soup with oyster mushrooms; beet- and carrot-cured sushi; seared lion’s mane “scallops” on parsnip with yuzu-miso; kohlrabi and fennel salad; teriyaki-glazed kabocha with coconut mayo; a raw cacao tart with lilikoʻi curd and rose.

v · gf

Lion’s mane “crab cakes”

Kona lion’s mane, herbed-mustard remoulade, finger lime.

v

The three dips

Kale-basil-macadamia pesto, spiced beet hummus and muhammara; grilled garlic sourdough, jicama, daikon and keiki cucumber.

v / gf available

Fresh rolls and satay

Rice-paper rolls with Thai basil, mint and shiso; lion’s mane satay with macadamia sauce.

v · gf

Island poke

Ahi from the Kona boats or local tempeh, avocado, green onion, wasabi aioli, kalo chips.

gf · v available