Menus
Five to seven courses, at the villa’s pace.
The tasting format stretches the evening properly: five to seven courses over two-plus hours, written around the morning’s market run. Premium band, $190–$275 a guest; chef’s-table service reaches $275–$400+.
The arc
Small to large, raw to cooked, ocean to land to sweet — with Maui’s ingredients carrying the narrative: day-boat fish, Upcountry produce, canoe crops, lilikoi to finish. Each course arrives with a sentence, not a lecture.
What drives the price
Coursing multiplies labor — more plates, more hands, more time per guest. The premium band reflects that honestly; staffing beyond the chef quotes separately at the published hourlys.
Good to know
- Six to twelve guests is the sweet spot
- Wine is yours or sourced on request — we do not sell alcohol
- Dietary flags are coursed in, not subtracted out
Questions, answered
Plan two to two and a half hours from first course to dessert. The villa’s pace, not a dining room’s turn time.
Yes — a plant-based tasting built on canoe crops and Upcountry produce is one of the strongest menus we run anywhere in the network.
Keep reading
- menu The menus. Samples, starting points, never straitjackets.
- menu Wailea Sunset — the signature menu.
- menu Family-style: the format Maui was built for.
- menu Pūpū and grazing: dinner that moves with the party.
- menu The villa grill, run by someone who knows fire.
- menu Mornings, catered.
- menu The plant-based menu is a destination, not a workaround.
- menu Gluten-free, handled like celiac matters.
Get a written quote
The button is not “Book now.” You tell us the table; we send a written quote — and that quote is the confirmed total.