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Savor Sea to Table Cuisine at Pa'akai

Pa‘akai – or “sea salt” in the Hawaiian language, reflecting Hawaii’s numerous seaside salt beds – features sea-to-table cuisine. Our Hawaii restaurant Pa‘akai’s menu highlights the best in fresh local fish, farm-raised lobster, Kauai prawns, sea asparagus, seaweed and sea salt produced in Hawaii.

For more information or reservations, please contact us 866.475.2569 at or click here to make reservations.

A Fresh Twist on Locally Sourced Dining

Signature dishes include the pan-seared kampachi with roasted butternut squash, grilled crimini mushrooms and an apple daikon vinaigrette; as well as the Inamona–crusted scallops with avocado puree, Kahuku corn and pipikaula relish with macadamia nut chili oil.

The Hawaii restaurant also features a full bar with signature cocktails and an array of appetizers, including selections from a seafood “treasure chest.” Pa‘akai has a contemporary, ocean-inspired ambiance of cool blues and natural fixtures, flexible seating for 110 guests, and an area for nightly live entertainment from renowned local artists.

Dinner is served from 5:30p to 10p, Tuesday- Saturday.
Attire is casual resort wear. Reservations are recommended.

MEET THE CHEFS OF PA'AKAI

Conrad Aquino – Executive Chef
Conrad Aquino is the executive chef at Turtle Bay Resort. Prior to coming to Turtle Bay Resort, Conrad was the executive sous chef for the Maui Sheraton Hotel. He has held a number of culinary positions of increasing responsibility for leading properties in Hawaii, including the Royal Hawaiian and the Kahala Resort. Chef Aquino’s skills and exemplary reputation during his years with Starwood Hotels resulted in his being selected as task force chef for many of the company’s properties throughout Hawaii. Mr. Aquino was born, raised and educated in Hawaii, were he also studied under a number of renowned chefs. He received his Culinary Arts degree from Kapiolani College, and gained international culinary experience through internships in England. He is the past recipient of numerous “Manager of the Quarter” honors. A man of many interests, Chef Aquino is a certified private pilot who attended the Hickam Air Force Base Flight Academy.

John Armstrong – Chef de Cuisine
John is a graduate of Johnson & Wales University and worked at several notable hotels on the mainland before coming to Hawaii. He began his culinary career in the Islands working for The Halekulani as Sous Chef. He previously came to Turtle Bay Resort as Chef de Cuisine for 21 Degrees North in 2003 and now Pa’akai.