Sheraton Maui Resort and Spa this month debuted the ROCKsalt restaurant.
Executive chef Lyndon Honda has crafted a menu composed of small plates, large plates, sweet plates and sides, all designed for sharing and reflecting a range of cuisines from around the world while incorporating local Hawaiian produce, meat and fish.
"The name ROCKsalt came in thinking about the history and importance of salt across cultures, combined with our resort's iconic location at Pu'u Keka'a (Black Rock)," Honda said in a statement. "In addition to being used to flavor food, salt was traditionally used for commerce, and is viewed as sacred in many cultures. We took inspiration from the vibrant Hawaiian sea salts that are signature to the islands, like black lava salt and red alaea salt. It's an ingredient that represents a harmonious blend between land and sea."
The menu features items such as sweet potatoes with pickled mustard seeds, creme fraiche and baby arugula; kombu cured Hawaiian Kampachi with carrot dashi, pickled limu, lotus root, cucumber and radish; sizzling shaking beef with Asian greens, pickled radish, sweet soy and fried garlic; and rotating specials including house-made daily pasta, and porridge and ragout. There is also includes a craft cocktail list, wine and beer.
ROCKsalt is open daily for breakfast from 6:30 from 11 a.m., and for dinner from 5:30 to 9:00 p.m.