Sustainably sourced food and local ingredients
Sponsored by Hawaii Gas
If you’re planning a trip to Maui or a visit to the Maui Ocean Center, don’t miss Seascape Restaurant! The aquarium’s award-winning restaurant offers an enticing menu of island-inspired cuisine along with spectacular views of Ma’alaea Harbor. HI Now host Jobeth Devera is with Executive Chef Henry Tariga making a steamed fish (Kampachi) in a mango and luau leaf with Asian style Shiitake mushroom compote and served with a side of breadfruit in coconut milk.
Seascape Restaurant opened with Maui Ocean Center in 1998 and strives to serve sustainably sourced food and local ingredients. This dish by Executive Chef Tariga uses Kampachi raised in Kona, Hawaii, and is a sustainable food source. The restaurant is also ocean-friendly. Cutlery and to-go containers are recyclable or compostable. Seascape also recently brought in canned waters to replace plastic bottles.
Seascape is open for lunch from 11 a.m. – 3:00 p.m. with happy hour from 3 – 5 p.m. daily. Dinner is available Friday – Sunday, 5 p.m. – 8:30 p.m.
8 oz. Filet of Fresh Fish (white fish)
Mango and Luau Leaf
Hawaiian Rock Sea Salt
Ground Black Pepper
Steam for about 15 minutes.
Asian Style Shiitake Mushroom Compote
4 oz Julienne shiitake mushroom
2 oz Julienne sweat Maui onions
2 oz Diced tomato
0.5 oz Minced ginger
1 oz Calamansi soy sauce
0.5 oz Sesame oil
1 oz Canola oil
In a sauté pan on medium heat, add canola oil, onions, Shiitake, ginger and deglaze it with calamansi soy sauce. Removed from heat add tomato and sesame oil.
Breadfruit in Coconut Milk
5 oz Diced steamed breadfruit
0.5 oz Minced shallots
0.5 oz minced lemon grass
0.5 oz Butter
4 oz Coconut milk
1 oz Heavy cream
Pinch of salt
Pinch of ground black pepper
In sauce pot on medium heat, add butter, lemon grass, shallot, breadfruit, coconut milk and heavy cream. Cook until Breadfruit is soft and add salt and pepper to taste.