The open, flowing feel of the restaurant meshes with the sounds of the waves and water as diners feast upon fine seafood and steak. The restaurant, which is open for Sunday brunch and daily dinner, specializes in providing hotel guests, tourists and residents alike with an upscale resort dinning experience. While traveling guests mostly frequent the restaurant, local residents who are looking for a special night will reserve a table at the Kamuela Provision Company.

Upon entering the restaurant, which requires a decent walk to the far end of the hotel complex, guests are greeted to the sounds of island guitar music as a local musician. A small wine bar, small tables and open balconies sit at the entrance offering diners the option of having a drink before or after dinner from the expansive wine menu. The restaurant’s dining room opens out on to the lanai and an ocean setting. Recently winning the Wine Spectator Award of Excellence for 2005, 2006 the KPC offers a wide selection of wine, beer and mixed specialty drinks. Appetizers range from local seafood favorites such as the Volcano Charred Hawaiian Ahi -- a Sashimi Grade Ahi, seasoned with Alae salt and Pele’s Fiery Pepper mix, charred on cast iron and served with three bean rice, Yuzu/Ponzu and Mustard Sauce to the Golden Fried Macadamia Nut Shrimp -- MacNut crusted golden fried Shrimp with Passion Orange Chili Dipping Sauce to Asian/Hawaiian-influenced meat selections such as the Kalua Clams with Lup Chong and Kalua Pork Spring rolls, a traditional Imu cooked pork in crisp wrapper, with Yuzu Citrus dipping sauce.

Soup and Salad choices offer a Tahitian Curried Creamy Crab soup or Big Island Clam Chowder. Salads include favorites such as Caesar to greens served with locally grown produce such as the Kamuela Tomato and Big Island Spinach salads. KPC’s forte, Seafood and Steak, dinners range in preparation and presentation. Seafood options specialize in Hawaiian local fish such as Ono and Ahi as daily catches, while offering meals such as the Fresh Pacific Salmon Brűlé (when in season), Macadamia Nut Baked Hawaiian Snapper and a Pacific Style Bouillabaisse, a shrimp, clams, lobster and fresh island fish dish simmered in saffron, ginger and lemongrass broth with red curry aioli croutons. Steak dishes include the 12 ounce Rib Eye Steak, aged for 28 days and served with fresh vegetables, the 18 ounce Porterhouse Steak and the 7 ounce Grilled Filet Mignon. Combination seafood and meat options include the New Wave Mauka and Makai, a tender filet of beef served on garlic mashed potatoes and sautéed spinach topped with Tempura lobster and seared Foie Gras to the Chopstix and Pasta; lobster, clams, shrimp, fresh island fish, and Asian noodles, tossed with ginger and lemongrass flavored creamy tomato sauce. Along with other meat cuts such as the Macadamia Nut Pesto Crusted Natural Pork Chop, Dijon Mustard Brushed and Herb Bread Crumb Crusted Rack of Lamb and the Guava BBQ Grilled Free Range Bird. KPC also serves a fixed-price, all-you-can-eat Signature Sunday Brunch. With stations inspired by Hawaiian specialties, diners can sample anything from fresh fruit and baked goods to Hawaiian Tako and Limu poke, smoked salmon, shrimp cocktail and Dungeness crab legs to fresh salads. Made to order kitchen items include omelets, hash browns, rice, prime rib, Pacific Bouillabaisse, Misoyaki chicken, Wasabi mashed potatoes and an assortment of petite desserts.

Dress is formal and reservations for both brunch and dinner are recommended.

Written By: Hadley Catalano

Features
Banquet Facilities  |  Beer and Wine  |  Dinner  |  Full Bar  |  Kid Friendly  |  Outdoor seating  |  Smoke-free  |  Sunday Brunch  |  Takes Reservations  |  Wheelchair Accessible

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