As the sun sets on the Island of Hawaii, soak in the unmatched view and paradisial ambiance of the Bar & Lounge with a signature cocktail while chefs prepare culinary delights in Manta’s exhibition kitchen. Be sure to check for the schedule of live entertainment throughout the year. A live, local jazz duo performs Wednesdays and Saturdays and an award-winning wine list enhances every evening.
Dinner: 5:30PM - 9PM
Live Jazz: 6PM - 9PM (Tue, Wed, Sat)
808-882-5707
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Located at Mauna Kea Beach Hotel
strawberry gelee, balsamic vinegar
macadamia parfait, salted caramel ice cream, macadamia crumble, meringue, lilikoi syrup
shiitake mushrooms, potato purée, café de paris butter, garden greens
hilo palm hearts, waimea radicchio, 36 month jamon iberico, papaya seed vinaigrette
apple banana dressing, big island goat cheese, baby beets, honoka'a cocoa nibs, mauna kea honey, roasted macadamia nuts, house smoked pork
pipinola, waimea shiitake, tomato, pineapple jus, garden herbs
madeira sauce, local mushrooms, butter pasta, parmesan
lobster, kona oysters, kona abalone, snow crab, hawaiian ahi poke, kona prawns passion migonette, wasabi cocktail
tagliolini, lardo di colonnata, jamon iberico
mustard cabbage, cucumber, shiso, saikyo miso, ponzu
ULU GARDEN
Just steps away from Manta, the Ulu Garden grows over 25 varieties of vibrant produce using organic, sustainable methods-providing the freshest ingredients for our kitchen each day.
HARVEST
At sunrise, our team hand-harvests leafy greens, herbs, citrus, and more. These ingredients are rooted in the ‘āina and picked at peak flavor.
DISH PREP
In Manta’s open-air kitchen, our chefs transform each ingredient with intention, honoring its origin while crafting bold, island-inspired flavors.
FINAL DISH
From garden to plate, each dish tells a story—fresh, local, and deeply connected to Hawai‘i Island’s land, people, and spirit.
Bryan Nagao grew up on Oahu, where he trained and completed his culinary degree at the Culinary Arts School at the University of Hawaii’s Kapi’olani Community College. He spent nearly three decades in Asia serving as head chef for restaurant establishments in Hong Kong, Seoul, Taiwan, and Bangkok. His modern Asian-American culinary style enhanced with fresh locally sourced produce and ingredients provide a distinctive taste and style to our signature Manta restaurant and rich tradition of culinary excellence at Mauna Kea.