Garden-Fresh Ingredients at Four Seasons Lānaʻi
“Garden-to-table” has new meaning at the Four Seasons Resort Lānaʻi after it unveiled its new Malibu Farm Harvest Garden earlier this month.
The new garden now provides it’s poolside restaurant, Malibu Farm, with fresh and locally-sourced ingredients for its menu including vegetables like tomatoes, cucumbers, swiss chard, zucchini, bell peppers, radishes, butternut squash, Malabar squash and herbs.
The garden also showcases many popular tropical fruits including dwarf papaya, dragon fruit, lilikoi and pineapple.
Sample items from Chef Ernest Lopez includes a vegan chop salad, grilled local fish and vegan coconut curry.
Malibu Farm is open daily for lunch from 11 a.m.to 4:30 p.m. and pupus from 4:30 to 6:30 p.m. showcasing island-inspired dishes.
Guests can visit the Malibu Farm Harvest Garden on a complimentary guided tour of the Resort’s Hawaiian Botanical Gardens, which is offered weekly.
NOBU Lānaʻi also introduced a new Garden Osusume, or “Chef Recommends” menu featuring vegetarian and plant-based hot and cold dishes.
Featured items include heart of palm with kiawe smoked jalapeno emulsion, arugula truffle dry miso, roasted beet dry miso with yuzu tofu creme, cold somen noodle with cucumber and heirloom tomatoes, hearts of palm with peperoncino and vegetable house cut roll or negiri from the Sushi Bar.
NOBU Lānaʻi offers fresh-from-a-local-farm flavors on its unique and innovative menu.
Executive Chef Marlowe Lawenko sources a wide variety of herbs and vegetables on Lānaʻi including baby lettuce, tomatoes, squash, scallions, watermelon radish, red beets, carrots, green beans, asparagus and cilantro.
Ingredients particularly relevant to the menu at NOBU include daikon, Japanese eggplant, edamame, shishito peppers, cucumber flowers and even sesame in such dishes as lobster salad with spicy lemon dressing and bigeye tuna sashimi salad with Matsuhisa dressing.
NOBU Lānaʻi is open daily from 6 to 9 p.m.