Uni Pasta
tagliolini, lardo di colonnata, jamon iberico
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
Email Us
Located at Mauna Kea Beach Hotel
tagliolini, lardo di colonnata, jamon iberico
mustard cabbage, cucumber, shiso, saikyo miso, ponzu
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
Call 808-882-5707 to reserve a table or click here.
curated plates inspired by the pacific rim with ingredients that are
SUSTAINABLE | SEASONAL | LOCAL
HORS D'OEUVRES
WAIMEA TOMATO SOUP v
baby panzanella | virgin oil | garden basil
PAN SEARED FOIE GRAS
brioche crouton | pickled island figs | citrus coconut jus | kuleana cane juice
WILD CAUGHT AHI SASHIMI
mustard cabbage | cucumber | shiso | saikyo miso | ponzu
BURRATA SALAD gf *
hilo palm hearts | waimea radicchio | 36 month jamon iberico | papaya seed vinaigrette
KAMUELA KALE SALAD gf *
apple banana dressing | big island goat cheese | baby beets | honoka'a cocoa nibs
mk honey roasted macadamia nuts | house smoked pork
KONA OYSTERS gf | s
passion mignonette| wasabi cocktail
UNI PASTA s
tagliolini | lardo di colonnata | jamon iberico
ISLAND TARTIN v
poha berries | big island chevre | fennel | volcano rhubarb | garden greens | aged balsamic
BABY ROMAINE LETTUCE gf | v+
belgian endive | island mushroom | kamuela tomato | whole grain mustard
KAUA'I SHRIMP gf | s
hāmākua mushrooms | yellow coconut curry | puna chicken hearts | 'ōlena oil
SEAFOOD PLATTER gf | s
lobster | kona oysters | kona abalone | snow crab
hawaiian ahi poke | kona prawns passion migonette | wasabi cocktail
KABOCHA RAVIOLI
kona abalone | arugula | reggiano cream sauce
TARRAGON SCALLOP RAVIOLI s *
caviar | butter | pipinola shoots
ENTRÉE
MACADAMIA NUT CRUSTED MAHI-MAHI *
pipinola | waimea shiitake | tomato | pineapple jus | garden herbs
FORGOTTEN ZUCCHINI gf | v+
island vanilla scented baby carrots | ulu | beluga lentils | hilo palm hearts
SEARED WILD CAUGHT HAWAIIAN AHI *
kekap beurre rouge | hilo sweet potato puree | chili coconut crunch | island grown veggies
KONA KAMPACHI MEUNIÈRE gf *
braised romaine | meyer lemon | kamuela tomato | butter
ACHIOTE MARINATED HAWAIIAN CATCH gf
pigeon pea rice | beurre fondue | garden salsa verde | annato oil
PUNA CHICKEN BREAST
madeira sauce | local mushrooms | butter pasta | parmesan
BRANDT FARMS PRIME RIBEYE gf
shiitake mushrooms | potato purée | café de paris butter | garden greens
SIDES
GARLIC SAUTEED WAIPIO FERNS v+
BABY BOK CHOY gf
BUTTERY POTATO PURÉE v
LOCAL MUSHROOMS gf
CREAMED GARDEN SWEET POTATO LEAF gf | v
* Manta - Signature Item
gf - gluten free selections | df - dairy free | v - vegetarian | v+ - vegan | s - contains shellfish
Consuming raw or undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodborne illness. A service charge of 18% will be added for all parties of 6 or more. All menu items are subject to change and availability.
DESSERTS
all menu items are subject to change and availability
MAUNA KEA SORBET gf | df | v+
trio sampler | local & fresh fruit
BIG ISLAND GOAT CHEESECAKE v
strawberry gelee | balsamic vinegar
BOMBE ALASKA v
macadamia parfait | salted caramel ice cream | macadamia crumble | meringue | lilikoi syrup
CRÈME BRÛLÉE v
makili farm vanilla bean | palmier | pineapple preserves
MANTA LILIKOI SOUFFLÉ gf | v
coconut ice cream
*baked to order, please allow 20 minutes
CHOCOLATE MILLE-FEUILLE gf | v
chocolate crémeux | caramlized puff pastry
mysore raspberries | matcha ice cream
HARD DRINKS
KONA ESPRESSO MARTINI df | v
stoli vanilla | kona espresso | frangelico | kahlua
JAVA JALISCO
komos anejo | cointreau | kahlua | fevertree orange bitters
HOT DRINKS
milk | cream | oat milk | coconut milk
ESPRESSO
single
double
AMERICANO
single
CAPPUCINO
single
LATTE
single
HOT TEA
tilleul mint cf | chamomile cf | earl grey supreme | dragon pearl jasmine
gf - gluten free selections | df - dairy free | v - vegetarian | v+ - vegan | cf - caffeine free
*Consuming raw or undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodborne illness. A service charge of 18% will be added for all parties of 6 or more. Please let your server know of any dietary restrictions or allergies. All menus are subject to change.
Big Island Sangria
wine | fresh ginger | pineapple | special sauce | dashfire lime & hibiscus bitters
Up & Dirty
ketel one vodka | manta double dirty brine | dashfire bay leaf bitters | cocktail onion | goat cheese stuffed olive r
Poi-Pounder
ciroc coconut vodka | guava puree | fresh mint | lime sour | club soda
The Marilyn
the botanist gin | amaro montenegro | lillet blanc | dashfire grapefruit bitters
Manta Signature Mai Tai
mauna kea's signature blend kuleana rum | koala dark rum | mauna kea mai tai mix | hamakua coast mac nut orgeat | lilikoi honey foam
Spicy Pineapple Margarita
mauna kea's barrel selected codigo 1530 tequila reposado | aperol | pineapple | hawaiian chili-infused lime juice | dashfire sichuan bitters
Pololu
codigo blanco tequila | el silencio espadin mezcal | genepy de alpes | lime juice | honey syrup | coffee & sugar rim
Off the Vine Old Fashioned
vanilla & orange-infused woodford reserve bourbon | brown sugar syrup | dashfire old fashioned bitters | wood smoke
Mr. Rockefeller
mauna kea barrel select savage & cooke 'second glance' american whiskey | manta lime sour | egg white | dashfire fig & fennel bitters | pinot noir float
Robbing Roy
glenlivet 12 year old single malt scotch | carpano antica | averna amaro | dashfire creole bitters
Big Island Punch
mango | guava | strawberry | lime | honey
Spicy Cilantro Limeade
coconut cream | coconut water | chili | lime | brown sugar syrup | cilantro
Herbal Spritz
lemon | basil | honey syrup | seltzer
Salty Pom
grapefruit | juice lime | manta grenadine | honey syrup | salt rim
Maui Brew 'Big Swell', India Pale Ale
Kona Brewing Co. 'Longboard', Lager
Kona Brewing Co. 'Big Wave', Golden Ale
Heineken, Lager
Corona, Pale Lager
Budweiser, American Lager
Bud Light, American Light Lager
Stella Artois, Pilsner
Heineken Zero, Non-Alcoholic Lager
Subject to availability. Menu items and prices may change.
164 Domaine Carneros Brut, Napa Valley
163 Lucien Albrecht Cremant D'Alsace Rose, France
166 Collet 'Blanc de Blancs' 1er Cru Brut, Ay, Champagne
180 Billecart-Salmon Brut Rosé, Champagne
Subject to availability. Menu items and prices may change.
301 ZD Chardonnay, California, 2021
303 Tyler Chardonnay, Santa Barbara County, 2021
304 Shafer 'Red Shoulder Ranch' Chardonnay, Carneros, 2021
306 L'Ecole No. 41 'Old Vines' Chenin Blanc, Yakima Valley, 2022
310 Alexana 'Terroir Series' Pinot Gris, Willamette Valley, 2021
305 Dr. Konstantin Frank Dry Riesling, Finger Lakes, 2020
410 Freemark Abbey Sauvignon Blanc, Napa Valley, 2021
309 Loveblock Sauvignon Blanc, Marlborough, New Zealand, 2021
307 Weingut Markus Huber 'Obere Steigen' Grüner Veltliner, Traisental, Austria, 2021
302 Domaine Céline et Frédéric Gueguen, Chablis, France, 2020
308 Domaine du Salvard Sauvignon Blanc, Cheverny, France, 2021
Subject to availability. Menu items and prices may change.
311 Tenuta Sant'Antonio 'Scaia' Rosato, Veneto, Italy, 2022
312 Clos Sainte Magdeleine, Côtes de Provence, France, 2022
313 Domaines Ott 'BY.OTT', Côtes de Provence, France, 2022
Subject to availability. Menu items and prices may change.
320 Vöcal 'Sabroso' 'Enz Vineyard' Cabernet Pfeffer, Lime Kiln Valley, 2019
441 Vineyard 29 'Cru' Cabernet Sauvignon, Napa Valley, 2018
437 Post & Beam Cabernet Sauvignon, Napa Valley, 2021
318 Orin Swift 'Abstract' Red Blend, Napa Valley, 2019
315 Duckhorn Merlot, Napa Valley, 2020
316 Maison Noir 'O.P.P.' Pinot Noir, Oregon, 2020
317 Maritana 'Le Russe' Pinot Noir, Russian River Valley, 2019
314 Ramey Syrah, Sonoma Coast, 2019
319 Tenuta di Arceno 'Il Fauno di Arcanum', Tuscany, 2019
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.