Review of our trip to foodie paradise | Sheraton Keauhou Bay Resort & Spa

Review of our trip to foodie paradise | Sheraton Keauhou Bay Resort & Spa

Imagine sitting on the tip of the ocean watching a magical sunset and listening to the surf collide against the lava formations on one of the most beautiful islands in the world. A warm summer night with cool ocean breeze as you sip a cocktail with a delightful group of friends. We were joined with the management team at Sheraton Keauhou Bay Resort & Spa. Many thanks to Steven Lindburg the Area Managing Director and General Manager, Lisa Morrill, the Director of Sales and Marketing and


There is truly no better relaxing and beautiful destination than sitting in the Manta Ray Bar & Grill on the waterfront enjoying exotic cocktails. This is a holiday destination offers many activities from viewing Manta Rays, to practicing your Hula Halau.

My reason here was none other than the food. I had heard of their Award Winning Kona Coffee Recipe Contest dishes available at Kai. Kai is the Hawaiian word for ocean which is the perfect name for the restaurant because of the panoramic view of the Keauhou Bay sitting inside the restaurant.  With the breathtaking views and award winning dishes, we knew we were in for a special treat. I knew this meal would be one to remember but I had no idea what was planned for the night. Starting off with a special visit from the kitchen “Chef Devin Greenman.” Many thank you for a delicious mouth watering meal.

With the selection of appetizers available it’s really hard to decide which one you want to try, so we tried all six of the appetizers.


On the menu:

Kona Coffee Crusted Ahi CarpaccieWinner  of the Kona Coffee Recipe Contest

  • Price $16
  • Raw tuna sliced paper thin, crusted in Kona coffee, topped with micro greens & Mama’s Kona coffee glaze
  • Steven’s favorite appetizer
  • Sliced so thin it melted in your mouth, and disappeared in seconds truly “Award Winning”

Island Style Kalua Pork Spring Rolls

  • Price $12
  • Lina’s favorite appetizer
  • Crusty fried & served with plum chilli dipping sauce
  • Crispy with a flavourful filling like nothing I’ve ever tried before
  • Ground season tender meat filling

Hamakua Mushroom Risotto

  • Price $13
  • Sauteed Big Island mushrooms, Arborio rice with garlic and thyme then lightly drizzled with truffle oil
  • I felt this to be a little heavy and the creamy like most things heavy and creamy extremely tasty.  I don’t think you would have any problems eating this dish over the colder months in Canada.
  • The wild Big Island mushrooms did topped it off with flavour and the aroma
  • Unfortunately the only photo I have doesn’t pay it justice to the marvelous cream dish

Macadamia Nut Mango Crab Cakes

  • Price $15
  • Served with Hawaiian purple potato salad & ginger aioli
  • The purple potato is popular in Hawaii, I never came across up until then or perhaps I didn’t know what it was.
  • Sweet tasting with scrumptious crab cakes

Ahi  & Avocado Poke

  • Price $14
  • Hawaiian – caught Ahi (Tuna) tossed with soy sauce, sesame oil, island avocados & toasted sesame seeds
  • It was hard to tell if this was Steve’s favorite or was it the Ahi Carpaccie, since Steve doesn’t normally like toasted sesame seeds on food. Not saying a word though and silently enjoying the Ahi that compelty melted in you mouth. I think the freshness of the tuna has something to say about that.

Hold on we haven’t even mentioned the Entrees. 

Local and fresh fish of the day prepared in one of the four authentic styles:

Pulehu Style Ahi Tuna

  • Brushed with Hawaiian citrus olive oil . Served with Jasmine Rise & topped with Mango Salsa
  • Once again Steve stuck with the Ahi tuna as his selected fresh fish
  • The citrus mango on top added a light flavour to the dish, while the jasmine rice was only half eaten because of the rack of lamb Steve also devoured.

Macadamia Nut Crusted Mahi Mahi

  • Served with seasonal vegetables, Yukon mashed potatoes & a lemongrass beurree blanc sauce
  • I wasn’t used to the Macadamia nut crust and completely forgot until I took a bite. The crust was sweet and crunchy being a nut it was different from the typical bread crust and rather nice.
  •  The beurree blanc sauce was a also a nice creamy touch along with the mashed potatoes.
  • I didn’t finish the mashed potatoes partly because I was stuffed and was going to have dessert however they were extremely creamy, I’m not sure which ingredient was used to make the mashed potatoes so creamy, I’m suspecting a creamy cheese was mixed in.

Award Winning Lab Chops – Winner of the Kona Coffee Recipe Contest

  • Price $38
  • Kona coffee dusted lamb chops. Generally served with garlic mashed potatoes, asparagus, baby carrots, macadamia nut pesto and lamb jus
  • Well worth every dollars spent on this award winning entree
  • Since we already had our mains the lamb chops were a bonus, we skipped out on the side severing here and ate just the lamb
  • I think the photo speaks for it self – mouth watering lamb chops dusted in Kona coffee

As always saving room for dessert, I honestly cannot remember the name of this dessert however it was a sugar-bread biscuit.

Sugar-bread biscuit topped with local topical berries

  • It wasn’t sweet so after a big meal it was perfect. The fruit consists of various local berries grown on the island.
  • The biscuit wasn’t hard or crisp making it easy to eat with a fork
  • Perfect dessert to finish off a beautiful appetizing meal

Of course Kai is not the only restaurant at the Sheraton Keauhou Bay Resort & Spa, there is also the Manta Ray Bar & Grill. It offers exotic cocktails, martinis and cold tapas. At the pool side there is Sliders where you can grab sandwiches, wraps and burgers. If you are looking for a mid morning or afternoon snack stop in at the Keauhou Bay Coffee serving fresh Kona coffee with pastries and fruit.

Steven Zussino

Steven Zussino is the co-founder of Grocery Alerts Canada. He loves to help Canadians save money on groceries. He also runs the blog,