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feast at lele
feast at lele
feast at lele
feast at lele
feast at lele
feast at lele
feast at lele
feast at lele
feast at lele
feast at lele
feast at lele
feast at lele

Feast at Lele

$130.21

(West Maui: Lahaina, Kaanapali, Napili, Kapalua)
The evening begins with a fresh flower lei greeting & possibly the best mai tai in all Hawaii.

Adult – $130.21
Child (2-12) – $98.96

For groups of 10 or more, a 15 % gratuity is included in the price. Does not qualify for $5 OFF due to FAL policy.

 

SKU: feast-at-lele Categories: ,

Description

The Lahaina beach setting allows an optimal view of the manta rays & surfers frolicking in the bay at sunset. This is a sit-down, 5-course dinner at your private table featuring Hawaiian, New Zealand, Tahitian & Samoan cuisine, then dessert. Each course is accompanied by Polynesian entertainment from that island, including the famous fireknife dance. The open bar includes tropical cocktails with umbrellas, mixed drinks, beers, and wines, but you won’t lift a finger with tableside service.

SEATING TIMES CHANGE SEASONALLY:
6:30 to 9:30 PM MAY 1ST-AUGUST 31ST
6:00 to 9:00 PM SEPTEMBER
5:30 to 8:30 PM OCTOBER 1ST-JANUARY 31ST
6:00 to 9:00 PM FEBRUARY 1ST-APRIL 3OTH
(Check-in is 45 minutes prior to sunset seating)

LOCATION:
505 Front Street, in Lahaina, about 5 minutes from me, Snorkel Bob.

LELE FEAST:
Did I, Snorkel Bob, tell you the feast is prepared by Chef James McDonald? Here’s a sampler from each of the courses.

1st Course, Hawaii: Imu roasted Kalua pig; hearts of palm & pahole shoots salad; fresh island fish with mango sauce, fruit salsa & poi.

2nd Course, New Zealand: Shrimp & scallops, sprouts & carrots with poha berry dressing; duck salad; and roasted mushrooms, potato & onion in soy & garlic sauté.

3rd Course, Tahiti: This is one of my, Snorkel Bob’s, favorite places to snorkel, besides Hawaii, mais oui! Chicken in taro steamed with coconut milk, lemongrass & ginger; Poisson Cru (raw fish marinated in lime, coconut milk & more); and baked scallops with sweet potato & spinach in a lobster sauce.

4th Course, Samoa: Grilled steak marinated in soy, ginger & guava glaze; breadfruit & squash with coconut cream; and shrimp, avocado & fresh fruit with lilikoi dressing.

5th Course, Dessert: Carmel macadamia nut tart with haupia (coconut) pudding, chocolate truffles & tropical fruits.

Juice, soda, coffee & tea too.

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