‘Spring’ into eatery’s new menuA La Carte
April 17, 2022
Story By: Jocelyn Lansangan | Photos by: ANTHONY CONSILLIO
Mahina & Sun’s welcomes guests into its home at The Surfjack Hotel & Swim Club and is ready to greet them with an even more elevated experience with its delightful spring menu.
Customers have a choice between two salads: the Kale Salad ($16), which includes cucumber, papaya, chickpeas and a green goddess dressing; or the Hee Salad ($20) comprised of crispy hee (octopus), watercress, cucumber, radish, lime and smoked paprika.
For a more savory meal, try the Carrot Shrimp Risotto ($32) that is accompanied with roasted carrots, saffron, fennel and fine herbs.
According to executive chef Erik Leong, these dishes are lighter, refreshing and boast bright colors that invoke the feeling of spring.
Meanwhile, executive bar czar Christian Taibi has curated several melody-inspired signature cocktails ($16 each).
To begin, the Roses (OutKast) is a classic julep enhanced with roses, hibiscus and pink peppercorn served in a copper tin. Carrots and ginger are translated through the language of agave in the Steal my Sunshine (Len) orange drink in coupe with a carrot salt on the rim. Lastly, the essence of opening day at the ballpark is captured in the establishment’s green drink Centerfield (John Fogerty) that is a bright, citrusy and grassy cocktail featuring Kupu gin.
“What we create here at Mahina & Sun’s is a dining atmosphere of cool vibes, great music, intimate lighting, along with unique cuisine and cocktails,” says director of food and beverage Lisa Taibi. “We want our guests to feel at home and walk away feeling like family.”