07 Feb Beach Bum Hawaiian Kiosk
Beach Bum Hawaiian Kiosk is a cool and casual restaurant serving up authentic Hawaiian cuisine with Japanese and tropical inspired flavours.
The venue is understated and furnished with an abundance of light wood and fresh greenery. With lots of open air space and light coming through the place is reminiscent of a beach shack giving off a very relaxed and lazy atmosphere.
Origami tan. Mango, orange and hibiscus with a touch of mint.
Prawn taco. Seared prawns with garlic melted cheese, sun dried tomato, pickled red cabbage, cilantro, spring onion, crispy kale and chipotle mayonnaise. The prawns were tender and juicy while the cabbage provided a sour tanginess.
Fish taco. Tempura fish with wasabi mayonnaise, pickled cucumber, nori, sesame seeds, red chilli and coriander. The batter was light airy and crispy while the fish inside was flaky and moist.
Both tacos were filled with an abundance of fresh and aromatic herbs and the tortillas were nicely toasted giving extra flavour and crunch.
Scallop open wonton. Seared king scallops with black beans, ginger, cucumber, cilantro, avocado, lettuce and green lime in a crispy wonton. The scallops had a delicious golden outer crust but remained plump and juicy.
Resort salmon ceviche. Raw salmon, grapefruit, corn and basil with tumeric lime dressing and poppyseed. The salmon was silky smooth with a luxuriously rich and fatty taste. The basil was fresh and aromatic while the dressing was light and zingy. A lovely delicate dish.
Luau pork belly. Crispy pork belly with passion fruit glaze on banana leaf with green chilli, watermelon, apply soy sauce, cilantro, coconut chips and mint. The pork was a little dry and chewy but the sweetness from the fruit made a very interesting flavour combination.
Salmon poke bowl with crispy shallots and gochujang mayonnaise. Fresh salmon served on rice with edamame beans, green onion, toasted sesame, nori, avocado, banana peppers, seaweed salad, pickled ginger and wasabi. The salmon again was fresh, silky and smooth and the mayonnaise gave the dish spice and heat.
Crispy squid. Salt and pepper squid with kelp noodles, cucumber, daikon and seaweed salad. The batter was light and crunchy while the squid was pleasantly tender.
Tempura king George whiting served with coleslaw and chips. The batter was light and crispy while the fish was moist and flakey.
Mixed chips. A mixture of regular potato and sweet potato crinkle cut chips. Crispy and crunchy on the outside and fluffy on the inside. The sweet potato was a real hit with our table.
Kona brownie. Dark chocolate walnut brownie with espresso, fudge and chocolate ice cream. The brownie was incredibly rich and chocolatey with a crisp outer crust and a moist centre. The espresso added depth while the walnuts gave it a contrasting crunch.
Tropicana mango. Mango with black sesame caramel, lime, coconut ice cream and toasted coconut. The cubes of mango were fresh and juicy while the coconut ice cream was light and refreshing.
Beach Bum Hawaiian Kiosk do unique food using the freshest produce. Everything was light and flavourful with a tropical twist and the food came out in lightning speed.