Nightly Tiki Hour lights up The Banyan Tree

Ahi poke is as fresh as it gets with Maui onion, togarashi aioli, tempura nib, coconut-cilantro “air,” kaffir-lime oil, and ogo and inamona sprinkles. The Ritz-Carlton, Kapalua photo

Ahi poke is as fresh as it gets with Maui onion, togarashi aioli, tempura nib, coconut-cilantro “air,” kaffir-lime oil, and ogo and inamona sprinkles. The Ritz-Carlton, Kapalua photo

The Banyan Tree signature restaurant of The Ritz-Carlton, Kapalua is swinging with Tiki Hour from 5 to 6 p.m. daily, when guests and the Maui community alike can enjoy half off pupu and Moet champagne by the glass.

Tiki Hour is the perfect opportunity to sit back, relax and drink in the West Maui sunsets while sipping Moet champagne and enjoying the newly crafted, tantalizing pupu menu by award-winning Chef de Cuisine Alvin Savella.

Savella’s enhanced menu includes more fresh, local ingredients than ever before and a variety of options, to boot.

“We have a little garden outside and a much bigger garden on property and harvest most of the herbs and some vegetables and fruits from them,” he continues. “We also have a garden-to-glass cocktail concept with local ingredients.”

The chef sets new standards with the grilled “he’e,” or “octopus,” that he cooks to perfection and serves with kale-mac-nut pesto, local goat chevre, Maui pineapple-sesame glaze, potato crisps, mustard seed and watercress.

Savella’s Kona kampachi crudo encompasses the sea and the land with fresh raw fish sliced thin served with bacon dashi, ogo, black sesame and crispy shallots.

The crispy five-spice duck buns marry China with its famous sweet hoisin sauce and Hawaii with endemic ohelo berries for a cranberry tartness while pickled vegetables add crunch.

Seared scallops take on a whole new taste and meaning with smoked pork belly and taro leaves cooked in coconut juice in the style of luau stew. The dish is accompanied by an umami glaze, rice crisp, tomato jam and toasted sesame seeds.

The name “Ami Ami Chop Chop” is a play on a hula move. The sensual salad features Waipoli butter lettuce, ruby red and golden beets, Point Reyes blue cheese, pickled vegetables, crispy poached egg, Marcona almonds and Hana papaya vinaigrette. Charred “pipikaula” or Hawaiian “cured beef,” is served with Kealoha Farms tomatoes, roasted garlic, Haiku avocado, baby Romaine, Maui onion and pickled mustard seeds. And Haiku avocado is also served “katsu-style with harissa, “ulu,“or “bread fruit,” and gruyere fondue.

For the latest information or to make reservations at The Banyan Tree, visit www.ritzcarlton.com/banyantree.

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