Fresh menu at Keauhou Bay inspired by South Hawaii's bounty
With an eye toward becoming a culinary destination, the Sheraton Kona Resort & Spa at Keauhou Bay is dazzling visitors with endless delicious cuisine, made of fresh products sourced from Big Island waters and small South Hawaii farms.
The pulse of the resort's efforts, situated on the history-rich, picturesque bay, takes place at Rays on the Bay restaurant, where chef de cuisine Francis "Junior" Ulep and executive chef George Gomes have turned out lively menu items that are as beautiful as they are ono.
A few dishes from a recent meal:
>> Refreshing Frozen Mo‘o cocktail, a concoction of rum blended with coconut water, lime and Thai basil
>> Fresh fish salad that's a work of art on the plate
>> Local vine tomato stuffed with Big Isle chevre and served with baby arugula, strawberry li hing vinaigrette and red dirt salt
>> Seared fresh-catch entree served with black rice, mango salsa (made with mangoes from a tree on property) and seasoned dark greens, all accented with a lively aioli
>> Yogurt pana cotta that managed to be both light and decadent all at once.