When the legendary Mauna Kea Beach Hotel opened its doors again in 2009 following a two year closure for earthquake repairs and major renovations, one of the many stunning upgrades to this classic property was the enhanced dining experiences it debuted. Three completely re-invented spaces quickly won raves from critics and guests alike: the toney and hip Manta and Monettes oceanfront restaurants and Number 3 sitting adjacent to the acclaimed Mauna Kea Golf Course. Manta, with Executive Chef George Gomes, Jr. at the stoves and a sophisticated Enomatic Wine Serving System dominating the interior bar lounge, quickly established itself as the place for the ultimate in wine and food adventures.
The high tech ‘vino’ toy – a state-of-the art wine preservation system – makes it possible for Manta to offer nearly 100 wines by the glass, while ensuring outstanding quality from first pour to the last from each carefully chosen bottle. What’s evolved is one of the best wine and food programs in the islands, including regularly scheduled dinners featuring varietals from some of the world’s most respected winegrowing regions.
This month Silvio di Silvio vineyards is featured next Friday, April 29. In a bow to the wineries Northern Italian location, Chef Gomes has created a five-course menu showcasing Tuscany region specialties using seasonally fresh Hawaii Island grown ingredients. Showcase dishes include hand-cut pappardelle pasta with Island-raised wild boar ragu, grilled boar chop and baby carrots “agra dolce”. He pairs this indulgently rich and delicious dish with Silvio di Silvio 2007 TorCalvano Vino Noble di Monepulciano. The outstanding 2005 Silvio Nardi Brunello di Montalcino is matched with Chef’s charcoal grilled Asakaushi red beef with foie gras raviolini and fire roasted spring root vegetables. Bellisimo!
Space is limited, reservations are an absolute must. Phone 808.882.5810 to reserve your place. $125 per person, tax and gratuity additional.