Brand New: Rocksalt Maui

There’s a new restaurant in town and if you love robust flavors, unique ingredients and worldly-inspired delicacies then Rocksalt could be your new favorite. Located at the Sheraton Maui in Kaanapali, at the former Black Rock Kitchen location, Rocksalt pays homage to a menagerie of ethnicities, influences and diverse cooking styles. Doors to this new concept kitchen officially opened June 1st, but the planning, strategy, menu development and conceptualization began nearly a year ago. The new dining concept, created by Executive Chef Lyndon Honda, aims to create sharable plates while exploring global cuisine utilizing local ingredients.

Here’s a taste of the first bites:

Sweet potato, baby arugula, pickled mustard seeds & creme fraiche. This roasted potato “salad” was impeccable. The potatoes were perfectly cooked, enhanced by the pickled mustard and continued to dazzle with a hint of sour cream. $10


Harissa roasted root vegetables with saffron yogurt and house made granola. A surprising combination that I enjoyed thoroughly. The veggies where cooked well but still had a glimmer of fresh snap, the granola added a crunchy  texture and the saffron yogurt a delightful element of surprise. $10


One of the standouts of the night – Chipotle Cornbread is topped with cinnamon butter and served nice and crispy on the outside, pleasantly warm and mildly spicy on the inside. I couldn’t stop eating this dish with it’s buttery sweet topping and cake-like texture. $6


A take on a traditional dish from Guam, the Titiyas features pipikaula, pickled green avocado, baby arugula and delicate coconut flatbread. The sweet, sour, meat, cream and light spice from the arugula create an amalgamation of flavors. If you love pipikaula you will also love this dish. $14


Smoked Car Siu Tako is served on a fried boa bun, choi sum and with chicharron dust. This shareable dish had tender tako and amazing elements of flavor mixing with balanced textures. I am not a huge tako lover generally, but I enjoyed this.$18
Smoked Car Siu Duck Rillette comes in a mason jar and looks like pate. It’s more like a meaty spread with a lovely smokey flavor and the citrus from the pineapple compliments the savory duck. You scoop out the duck and spread it on the homemade bread which was slightly more firm then I would like, but very tasty and would pair well with an ice cold beer. $18


One of the overall favorites of the night is actually and happily vegetarian. Mojo Verde Tofu served with garlic, calamansi and snow peas. The tofu is tender and enhanced by the combination of lime with cilantro, garlic and cumin. This was hearty, bursting with flavor and healthy without tasting healthy. $22


Fresh Island Catch topped with fresh vegetables, coriander tomato broth, heart of palm and dried ika. You really can’t deny the amazingness of a fresh fish, perfectly moist, prepared to perfection. $MKT


Chef’s Porridge + Ragout will rotate and highlight items like polenta, congee and grits. Add to the porridge a protein of meat and/or shrimp and you’ve got unrivaled soul food at your table. This is also served table side with the chefs coming out and explaining what the preparation and ingredients are. Creamy, cheesy and savory goodness all in one. $28


Poi Donuts are dusted with powdered sugar and have just the right amount of sour poi to enhance the flavor and texture. This is local comfort food! You can also dip your donuts in salted lilikoi caramel. Yummy! $15


Pandan Panna Cotta is strikingly beautiful, the crisp candied coconut, fresh mango and honey milk balls make this dessert a simple, refreshing yet not overwhelming light sweet ending. $12


This decadence of chocolate cremeux is enhanced with candy whoppers and burnt oranges. This is ideal for the chocohalic. $12


Last but certainly not least the “Nutter Butter” is the candy and dessert version of the peanut butter cookie classic. Covered in sugar pastry you break through to find dulce de leche enhanced with peanut butter dust and vanilla ice cream. The crowd favorite by far! $14

Overall, this was an amazing meal. The innovative dishes paired with the gentle island breezes and polynesian hospitality made for a perfect experience. It is rare to encounter a tasting where I pretty much liked everything I ate. This leaves me craving more and the fusion of ingredients is to be applauded.

Kamaaina receive 25% off all food and beverages, so might as well give it a try and experience this new restaurant.



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.

Check Also

Poi By The Pound Among Latest to Close After Coronavirus-Related Downturn

The economic effects related to the novel coronavirus continues to take its toll on Hawaii’s …