Mangosteen, the fruit of legends. Marta Lane photo
Last Monday, Daniel Shipley wrote a post for us that recalled his experience with the exotic fruit of Kauai. Daniel is back home traveling the far reaches of Canada and blogging about it, but before that, he lived on Kauai for a year. While he was here, he worked in the kitchen at one of our favorite restaurants, Oasis on the Beach.
Oasis is everything the name implies, and whenever family and friends come to visit, we take them there. It’s exactly what you would expect a restaurant in paradise to be. Did you picture seaside tables? Check. Swaying palm trees and lush vegetation? Check. Great food and drinks? Double check. It’s here that Oasis stands above the rest.
Outside dining at Oasis on the Beach. Daniel Lane photo
We try to make the farmers market every Wednesday, and whenever we’re there we see the guys from Oasis wheeling their cart around. The managing partner, chef and the bartender load up on things like kale, lettuce, beets, avocado, citrus, fennel, tomatoes, ginger, cabbage, herbs, bok choy, carrots and exotic fruit.
Back at the restaurant, it’s turned into fresh, mouth watering entrees, cocktails and desserts that hit the mark. Eighty-five percent of the menu is made of local products, and that includes fish, beef, lamb and pork.
Oasis on the Beach is open for lunch and dinner, and if you’re the adventurous type, you can order many small plates to share. But if you like to stick to one thing, you can order entree sized portions.
Farmers market veggies like fennel is added to a kim chee broth that surrounds steamed muscles, and costs $11. For $9, you can enjoy a salad made with grilled kale, chili papaya puree, avocado, manchego cheese, and macadamia nut relish with a shallot vinaigrette.
A`akukui Ranch beef cheeks with carrot flan. Daniel Lane photo
You can share a small plate of pureed purple sweet potatoes, with seared fresh catch and an oxtail demi glace ($15), and a half-portion of grilled pork chop with a ratatouille and roasted cherry tomato burre blanc ($14).
Sometimes, I don’t feel like sharing and tuck into a full size entree of Shepard’s Pie ($27) made with ground lamb and mashed Yukon gold potatoes. Dan usually orders Joey’s Disco Burger ($15). It’s loaded with cheddar cheese, avocado, fried pork belly and topped with a fried egg. One bite and the yolk spills into your mouth.
Kauai Blossom with Koloa Rum at Oasis on the Beach. Daniel Lane photo
The menu changes seasonally, and so do the signature cocktails. I’m told they are transitioning the menu for spring, but right now you can find herbaceous and fruity combinations that are as intriguing as they are delicious.
The Winter Hibiscus ($10) combines hibiscus infused vodka with apple spiced liquor and cinnamon simple syrup. The apple taste isn’t too strong, and the drink tastes kind of like those red hot candies. Another favorite is the Island Concoction ($10) with Koloa Spice rum, Falernum and jalapeno honey.
Sunday brunch features Bloody Marys ($10) that are blended with whatever combination the bartender can think of. Once, I enjoyed one made with house cured bacon infused vodka, and Dan had one infused with chorizo!
Kunana Dairy goat cheese with Kaua’i Fresh tomatoes and basil sauce. Daniel Lane photo
Combine the drinks with an upscale version of Loco Moco ($10), topped with cognac gravy or Southern style biscuits covered in pork gravy, and you’ve got a scrumptious start to the day.
There’s someone playing the slack key guitar, or ukulele during Sunday brunch and Wednesday’s happy hour. But once a month, usually on a night when a full moon hangs heavy over the Pacific ocean, there is a dance party.
On April 13 at 10 p.m., Nina and the Nectar will crank things up with a benefit concert. It costs $10 to get in, and drinks will be available for purchase, but part of the proceeds go to help the folks in Anahola who had serious flood damage from last month’s heavy rains.
Dinner is served till 9 p.m., so stick around and enjoy an oasis in paradise while donating to a good cause!
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