This plantation-cottage restaurant has a menu full of seafood but also offers additive-free vegetarian and vegan options. Top menu picks include taro fritters, wasabi-crusted ahi, tandoori and baked portabella mushrooms. Desserts are made without refined sugar. Try the chocolate silk pie made with barley malt chocolate, pure vanilla, and creamy tofu with a gingery crust, or even better yet, the warm chocolate volcano.
Apr 10, 2007
The fish here is as good as you'll get anywhere on the island, and the sauces are so varied that you could eat here more than once and not have similar dining experiences. True, the management isn't the most cordial, but who cares? You're coming to eat, not to shmooze with the people in charge of seating. Try the taro fritters; they're are wild and a great appetizer.