Published on : Thursday, March 2, 2017
Garden to table comes to life in just a few steps at Four Seasons Resort Lanai with the debut of the Mailbu Farm Harvest Garden. Located minutes from the restaurant, which overlooks the beautiful Hulopoe Bay, the garden provides Malibu Farm with fresh and locally sourced ingredients found in a variety of delicious menu items.
The Lanai outpost of Los Angeles’ Malibu Farm, a favourite of local residents, surfers and A-list celebrities alike, features lunch and pupus daily, with restaurant favourites as well as island-inspired dishes.
The garden is bursting with tomatoes, cucumbers, swiss chard, zucchini, bell peppers, radishes and a number of herbs. Look for butternut squash, hot chilli peppers and malabar spinach to round out the vegetables while edible flowers are all in a row to compliment salads and soups. On the fruit side, tropical delights such as dwarf papaya, dragon fruit, lilikoi and pineapple lend bursts of flavour. Sample items from Chef Ernest Lopez including vegan chop salad, grilled local fish and vegan coconut curry.
Guests can visit the Malibu Farm Harvest Garden on a complimentary guided tour of the Resort’s Hawaiian Botanical Gardens offered weekly.NOBU LANAI introduces a new Garden Osusume, or “Chef Recommends” menu featuring vegetarian and plant-based hot and cold dishes. Featured items include heart of palm with kiawe smoked jalapeno emulsion, arugula truffle dry miso, roasted beet dry miso with yuzu tofu creme, cold somen noodle with cucumber and heirloom tomatoes, hearts of palm with peperoncino and vegetable house cut roll or negiri from the Sushi Bar.
NOBU LANAI, located at the Four Seasons Resort Lanai, offers fresh-from-a-local-farm flavours on its unique and innovative menu. Executive Chef Marlowe Lawenko sources a wide variety of herbs and vegetables on Lanai including baby lettuce, tomatoes, squash, scallions, watermelon radish, red beets, carrots, green beans, asparagus and cilantro. Ingredients particularly relevant to the menu at NOBU include daikon, Japanese eggplant, edamame, shishito peppers, cucumber flowers and even sesame in such dishes as lobster salad with spicy lemon dressing and bigeye tuna sashimi salad with Matsuhisa dressing.
Source:- Four Seasons