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Good Eats: Cane & Canoe Sunday Brunch

Sunday morning and nothing sounds better than a Bloody Mary Bar! Yup, the drive to pristine Kapalua was well worth it after I enjoyed a relaxing brunch at Cane & Canoe located on the grounds of Montage Kapalua Bay.

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Served every Sunday from 10am-1pm you are joyfully greeted by live jazz music and panoramic views of the ocean.

Chef David Viviano highlights 5 special brunch entrees and also serves an extensive ala carte breakfast menu too. Starters include Malasadas, a Cinnamon Roll and an Acai Bowl $9-$23. Entrees include Huevos Rancheros, Local Rice Bowl, Benedicts, Omelets and Pancakes $18-$28.

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Now back to the Build-your-own Bloody Mary Bar, you choose your liquor, then your mixers and add your trimmings. As you can see this is elaborate with shrimp, bacon, cheese, pickled asparagus and other fixings to add to your bloody. I like it all!
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You can add Classic Bloody Mary juice or Spicy Bloody Mary juice depending on your preference. I opted for half and half so it was spicy but not too spicy.
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Need a little kick, they have 20 additional hot sauces to choose from. Included you have your classic Tabasco and even the local favorite Adoboloco.
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For $19 you can choose between vodka or gin and then stuff your Bloody Mary with whatever you like. A traditional Bloody Mary ordered ala carte is $14 without all the added fixings and toppings.
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The Ahi Benedict is featured on the regular menu. This dish was outstanding. The ahi was perfectly cooked, the English Muffin toasted on the outside and chewy on the inside. And what makes this so unique is the sauce. The wasabi hollandaise was light and bright with a tiny hint of wasabi and then accentuated by a drizzle of a sweet soy sauce. The two complimented each other and the flavors were crave worthy! $28
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With Avocado Toast being all the rage last year and into this year Cane & Canoe may need to rethink this dish. The Avocado Toast is noted as a starter from the ala carte menu and comes on soft focaccia bread, although delicately grilled the bread is not crusty or crunchy like how toast usually is. Topped with the creamy avocado the textures don’t compliment each other with soft and chewy meets mushy. The “toast” is sprinkled with Surfing Goat Feta, micro greens and Black Lava salt. I would suggest the salt on the side since the feta is already salty. Not the best avocado toast ever but tasty and could use a little tweaking. $13 + eggs additional $8
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Craving Shrimp & Grits? This is fantastic! Kauai Prawns served on perfectly cooked dashi grits folded with small bites of portuguese sausage and topped with a poached egg — this is to die for. The flavors are bold yet delicate and the prawns with the sausage and grits are a delight. Sweet prawns are highlighted by the salty portuguese sausage and the creamy grits are very comforting. I would suggest ordering this as it was fantastic and obviously comes from the heart of the Sous Chef and Chef De Cuisine as they pay homage to their southern roots with this entree. $28
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Stunning to look at and our server’s personal favorite, these Surfing Goat Cheese Blintzes did not disappoint. The carefully crafted blini is stuffed with a creamy and lusciously light goat cheese cream, then drizzled with Grand Marnier chocolate sauce and topped with macadamia nuts and fresh ripened Kula strawberries. For someone with a sweet tooth who also loves goat cheese this is a nice dish. $20

To me this delectable brunch was worth the adventure and the experience. Happy eating!

Promotional Considerations:
Inter-Island Travel for Olena is brought to you by Island Air.
Travel Accommodations provided by Maui Coast Hotel. 

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About Olena Heu

Olena is Executive Editor, Food & Lifestyle at MAUIWatch. The founder of Olena Heu Communications, a social media, digital marketing, consulting and freelance writing company, Olena holds a BA and MA in Communication and Speech from Hawaii Pacific University. An adjunct professor, lecturer and motivational speaker Olena is also an award winning journalist, writer, photographer and avid traveler.

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