menu project- story & menu items

Restaurant story

Kӓwili was founded in 2007 by Tania Hoani and Kalino Kalua. Tania and Kalino first met in 2005 after Tania’s (a Tahitian native) culinary demonstration at the Kapalua Wine and Food Festival in Maui. Impressed by Tania’s skills, Kalino (a Hawaiian native and culinary instructor) approached her about teaching at the Maui Culinary Academy. After learning they have several mutual friends from the restaurant business, Kalino and Tania soon became close friends and began to discuss ideas for opening a restaurant together. They both love the traditional foods from their native islands and wanted to feature both cuisines on their menu. Kӓwili, the Hawaiian word for “blend”, is the result of blending traditional and modern Tahitian and Hawaiian dishes.

·         Tania (“Polynesian flower” in Tahitian)

·         (Kalino is Hawaiian for “brilliant one”)

·         Kӓwili is the Hawaiian word for “blend”.

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Menu items (so far)

Appetizers

Grilled fresh fruit kabob
Fresh pineapple, banana, mango and papaya grilled on a wooden skewer. Served with a spicy orange sauce and coconut vanilla cream.

Almond & Coconut Crusted Tilapia
Fresh baked tilapia with a coating of finely crushed macadamias and coconut. Served with grilled sesame mango asparagus, poi (taro mixed with banana and coconut milk).

Crab & Kumara Bisque
A thick soup of crab and sweet potato.

Papaya Soup

Entrées

Poisson cru (National dish of French Polynesia)
Raw yellow fin tuna & halibut marinated w/ fresh limejuice. Served with coconut milk, chopped tomato, cucumber, carrot and spring onion over white rice.

Pineapple fried rice

Braised Swordfish w/ Sweet Potatoes

Pork Curry with Bananas
Local pork seasoned with curry and garlic in a papaya banana sauce. Served with sweet potatoes.

Coconut Vanilla Chevrettes
Small freshwater shrimp sautéed in vanilla, olive oil, dark rum and coconut milk.