SPECIAL EVENTS AT HOTEL WAILEA
OVERVIEW
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CATERING MENUS
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OUR VENUES
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ROOM RESERVATIONS
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REQUEST A QUOTE
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C E L E B R A T E
I N
B A R E F O O T
L U X U R Y
HOTEL WAILEA,
REL AIS & CHÂTEAUX
Voted “Top Resorts in Hawai’i”
Condé Nast Traveler Reader’s Choice Awards, 2014–2016
Travel + Leisure World’s Best Awards, 2016
Hotel Wailea, Hawaii’s only Relais & Châteaux, extends across 15 ultra private acres overlooking the sea,
with 72 luxury one bedroom suites—each reminiscent of a chic private beach house with large ocean-facing lanais.
The epitome of a romantic sanctuary, Hotel Wailea is designed for adults seeking relaxation away from the beachfront crowds,
celebrating a special event with award-winning food and wine, or simply escaping to enjoy the beauty of Maui.
The resort offers an array of location options to choose from, including garden and ocean view lawns and both indoor and
outdoor reception areas. Venues can accommodate from 10 to 250 guests, and the entire resort can be reserved for the
ultimate private event experience.
Hotel Wailea was honored to be named by Condé Nast Traveler as one of the
“Top 16 Most Romantic Hotels in the World”.
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H A W A I I ’ S
O N L Y
R E L A I S
&
C H Â T E A U X
THE RESTAUR ANT AT HOTEL WAILEA
Hawaii’sfirstandonlyRelais &Châteauxrestaurant,TheRestaurantatHotelWailea offersaEuropean-inspiredeleganceinfusedwithcreativeisland-totablecuisine.MenusarecreatedaroundwhatisreadilyavailablefromMaui’sownfarmsandfishermanensuringthateachdish is preparedusingonly
thefinestlocal,seasonalandartisanalproducts;includingthosegrownintherestaurant’sowngardenandfarmingoperation.
To watch this video, visit www.hotelwailea.com/rhw
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H A W A I I A N
C U L I N A R Y
M A S T E R Y
MEET THE CHEF
ZACH SATO
Chef de Cuisine
A Maui native with a fierce attraction to blending the best of culture and cuisine, Hotel Wailea’s
chef de cuisine Zach Sato has cultivated an inimitable enthusiasm for showcasing Hawaii’s history and
culture by working with generations of homegrown flavors, both present and past.
Chef Sato brings to The Restaurant at Hotel Wailea a belief system derived in sourcing the finest
available ingredients as a means of crafting exceptional cuisine. Chef Sato utilizes seasonal, islandgrown offerings and ingredients from the hotel’s own farming operation, and has forged and fostered
close relationships with Hawaii’s farmers and artisans – a favorite is the Big Island staple Hirabara Farms
with which he works closely to craft season-driven dishes.
“I aim to provide guests with not only a special dining experience but also a meal heightened with flavor
fusions that are unexpected and executed perfectly,” said Chef Sato. “I take great care to ensure each
dish is intentional and thoughtfully created around ingredients that are fresh and in season.”
When he’s not honoring Aloha in the kitchen, Chef Sato can be found traveling to the corners of the
world, soaking up a bevy of enriching experiences. Chef Sato is always drawn back to the beauty of his
native island and is often found at Maui’s Port of Wailuku or Honolulu Bay with a surfboard by his side
and the salt-dappled breeze in his face.
Instagram: @therestauranthw @satocooks
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T A L E N T
&
E X P E R I E N C E
MEET YOUR TEAM
AMERICA SALINAS
Weddings & Special Events, [email protected]
Withhundredsofsuccessfuleventsunderherbelt,Americahasenjoyedmorethanadecadeasaweddingandeventscoordinator in Hawaii.
RaisedinCalifornia,andeducated,Herbackgroundinrestaurantmanagementgivesheranedgeassheworkscloselywithchefsandcatering
staff,butherkeeneyeforallthingsstylishmakesheraclient’sbestfriendwhenitcomestodesigninganultrachicevent.
JEANNETTE KASIN
Catering & Restaurant Events, [email protected]
Aftergraduatingfrom Johnson&WalesUniversitywithaBAinFoodServicemanagement,Jeannettetraveledextensivelyaroundtheworld
exploringtheculturesoffoodandhospitality.HercareerpathlandedherinBostonwheresheenjoyedworkingasaPastryChefbefore
embarkingonoveradecadeofmanagingrestaurantsforB.RGuestinNewYorkCityandWolfgangPuck’sSpago inMaui.Jeannettejoined
TheRestaurantatHotelWailea in2013,bringingawealthofglobalhospitalityknowledgeandeventorganizationskillstothetalentedteam.
KELLY CANDEUR
Wedding & Group Room Reservations, [email protected]
RaisedandeducatedinBelgium,KellyhasalwayshadastrongpassionfortheEuropeanwayofliving.Aftergraduatingwithhonorsfrom
ArizonaStateUniversitywithaBAinFrenchandCommunications,KellycarriedherlanguageskillsintoaseniorsalesroleatAmericanExpress
workingwithinternationalmerchants.Drawnbyblueoceanwaters,shemadehermovetoMauiin2013andsoonbecameanessentialpartof
theoperationalteamatHotelWailea,managingrelationshipswithsomeoftheworld’stopcompanies.
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MENUS
Angie Diaz Photography
C H I C
&
S O C I A L
THE COCKTAIL PART Y
PASSED APPETIZERS
OLOWALU TOMATO BRUSCHETTA
DUCK SPRING ROLL, NUOC CHAM
PLATTERS
CHILLED SEAFOOD
(1/2) Lobster, (2) Shrimp, (2) Oysters, Ahi Poke
$65 per person
PRIME BEEF & SMOKED BACON SLIDERS
POKE CRACKERS
CRUDITÉ
Petite Local Vegetables, Dipping Sauces
LAMB ARANCINI, CHARRED SCALLION
$14 per person
PORK BELLY & MUSHROOM GYOZA
DEVILED EGG, PICKLED SHRIMP
CRISPY POLENTA, WHIPPED CHEVRE
CHEESE BOARD
Four Artisanal Cheeses with accompaniments
$17 per person
PRIME BEEF TARTARE, YOLK, SESAME, MUSTARD
KAUAI SHRIMP FRITTER, CILANTRO CREME FRAICHE ($4 supplement)
MINI "BLT" BACON-LOBSTER-TOMATO ($5 supplement)
Choice of (3) passed appetizers - $24 per person
Additional appetizer per person - $8 per person
Portion is limited to two pieces of each appetizer ordered per person
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E L E G A N T
&
S T Y L I S H
THE PL ATED DINNER
APPETIZERS
SALADS
FLASH SEARED KONA KAMPACHI
HAIKU TOMATOES
Marinated Vegetables, Truffle-Soy
Burrata, Pickled Shallot, Kale Oil
BEEF TATAKI
HIRABARA FARMS BABY GREENS
Maui Onion, Capers, Anchovy Emulsion
Shaved Local Vegetables, Balsamic Vinaigrette
GAZPACHO
KALE CAESAR
Prawns, Cucumber, Melon, Espelette
Charred Grapes, Marcona Almonds, Bagna Cauda
BLACK TRUFFLE TAGLIATELLE
$14 per person
Hand Cut Pasta, Parmesan Reggiano
CHINESE PESTO DIVER SCALLOP ($10 supplement)
XO, Pole Bean Salad
CHILLED KONA LOBSTER ($12 supplement)
Yuzu, Avocado, Carotene
$20 per person
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E L E G A N T
&
S T Y L I S H
THE PL ATED DINNER
CLASSIC ENTRÉES
PREMIUM ENTRÉES
HEART OF PALM "PASTA”
HAWAIIAN CATCH
Cherry Tomato, Basil, EVOO, Parmesan
Cauliflower, Sauce Vierge
HAND ROLLED GNOCCHI
ROASTED JIDORI CHICKEN BREAST
Kale, Haiku Tomato Coulis
Hamakua Mushroom Risotto, Cherry Tomatoes
HOISIN BRAISED SHORT RIB
LOCAL AHI CHARRED RARE
Sweet Potato, Baby Bok Choi
Chile Pepper Bok Choi, Caramelized Miso Butter
FRESH CATCH
COLORADO LAMB CHOPS
Cauliflower, Sauce Vierge
Caramelized Onion, Broccolini, Dates
KUROBUTA PORK CHOP
ALAE CRUSTED PRIME RIBEYE
Green Tomato, Baby Fennel, Macadamia Nut Romesco
Kiawe Smoked Fingerlings, Horseradish
ROASTED JIDORI CHICKEN BREAST
PRIME BEEF TENDERLOIN
Hamakua Mushroom Risotto, Cherry Tomatoes
Point Reyes Pomme Puree, Pickled Mustard Seed
Choice of (2) Entrées - $55 | Choice of (3) Entrées - $65 | Duo - $75
Choice of (2) Entrées - $75 | Choice of (3) Entrées - $85 | Duo - $95
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E L E G A N T
&
S T Y L I S H
THE PL ATED DINNER
DESSERTS
CHOCOLATE TOWER
Bittersweet Chocolate Tart, Caramelia Parfait, Hibiscus Gelée
MILK CHOCOLATE & PEANUT BUTTER
Feuilletine and Jivara Chocolate Bar, Banana Crème Brulée
PAVLOVA CRISP
Tahitian Vanilla Pavlova, Tropical Fruits, Mango Purée
MAUI GROWN
Likiloi Bar, Honey-Roasted Kula Strawberries, Coconut Meringue
FARM-TO-TABLE
Goat Cheese Panna Cotta, Roasted Maui Pineapple, Kaffir Lime Gelée
COFFEE INFUSION
Coffee Sponge Cake, Coffee Anglaise, Peanut Nutella Crisp
$16 each | $24 duo
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E X C L U S I V E L Y
Y O U R S
THE CHEF’S
TA S T I N G M E N U
AMUSE BOUCHE
Poke Cracker, Oyster, Green Papaya, Tako,
Persimmon Kosho
1 st COURSE
Deviled Egg, Smoke, Sturgeon Caviar
2 nd COURSE
Caramelized Cabbage, Anchovy Emulsion, Dill Broth
3 rd COURSE
Foie Gras, Mango, Serrano, Curry Leaf
4 th COURSE
Scallop, Fermented Black Bean
INTERMEZZO
Melons & Coconut
ENTRÉE
Lamb Chop, Charred Eggplant, Dates
DESSERT
Peanut Tart, Green Apple Ice Cream
$175 per person
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B U B B L E S ,
W H I T E S
&
R E D S
WINE LIST
SPARKLING
PROSECCO Villa Sandi, Prosecco de Valdobbiadene, NV, Veneto $56
CHAMPAGNE Taittinger, Brut La Française, NV – Reims $132
WHITE WINE
PINOT GRIGIO Pighin – Fruili $56
ROSÉ BY.OTT – Cotes de Provence $70
SAUVIGNON BLANC Whitehaven – Marlborough $50
CHARDONNAY Baileyana – Edna Valley $68
CHARDONNAY Chalk Hill – Sonoma Coast $108
RED WINE
PINOT NOIR Willakinze “Gisele” – Willamette Valley $83
PINOT NOIR Martinelli – Russian River $92
MERLOT L’École – Columbia Valley $75
CABERNET SAUVIGNON Broadside – Paso Robles $65
WINE DIRECTOR’S CHOICE $50 Per Bottle
All wines are subject to availability. A complete wine list is available upon request.
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S P I R I T S
&
S U D S
THE ANUHEA BAR
BEER
LIQUOR PACKAGES
MAUI BREWING COMPANY $7
HOUSE BRANDS $12/cocktail
Bikini Blonde, IPA, Mana Wheat
Vodka: Pau
Gin: Beefeater
IMPORTED BOTTLES $7
Amstel Light, Corona, Heineken, Longboard Lager, Stella Artois
Rum: Bacardi
Tequila: El Jimador
Bourbon: Jim Beam
NON-ALCOHOLIC $6
Scotch: Dewar’s
Erdinger Weissbrau
PREMIUM BRANDS $14/cocktail
Vodka: Absolute
Gin: Tanqueray
NON-ALCOHOLIC BEVERAGES
Rum: Sugar Island Spiced Rum
Tequila: Patron Silver
Bourbon: Jack Daniel’s
SOFT DRINKS $5
Scotch: Glenlivit 12 yr
SPARKLING BEVERAGE (Fre) $20
SPECIALTY TROPICAL COCKTAILS $16
OWNER’S CHOICE $16/cocktail
BOTTLED WATER (Aqua Panna or San Pellegrino Sparkling) $11
Vodka: Grey Goose
Gin: Bombay Sapphire
Rum: Zaya 12 yr
Tequila: Casa Amigos Reposado
Bourbon: Maker’s Mark
Scotch: Johnny Walker Black
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VENUES
Melia Lucida Photography
A
G R A N D
A F F A I R
ANUHEA BALLROOM
ThegrandAnuhea Ballroom,withitscathedralceilings,richhardwoodfloors
andsoaringwindowedwallsisspectacular.Celebrateyoureventsurrounded
bycascadingwaterfallsononesideanddramaticsunsetviewsacrossthe
oceanontheother.Forlargergroups,expandyourpartyintothecharming
openairterracethatborderstheballroom.Yourguestswillenjoythelounge
seatingandgentleoceanbreezesastheygazeoutacrosstothePacificOcean.
Capacity: 120 guests (including Terrace)
Site Use: from 9:00am – 10:00pm
P L E I N
A I R
E L E G A N C E
S U N S E T L AW N
TheSunsetLawnprovidessweepingpanoramicviewsofthePacificOcean,
fromMolokini CratertotheWestMauiMountains,andoffersavarietyof
setupsforeventsofallsizes.
Capacity: Up to 250 guests standing, up to 150 guests seated
Site Use: from 9:00am – 10:00pm
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U N I Q U E L Y
R O M A N T I C
THE TREEHOUSE
Setwithinacanopyofmangosandavocados,thisdramatictreehousevenuefeaturesstunning
oceanviews.Perfectforsecretromanticevenings,proposalsandprivatecocktailparties.
Forauniqueculinaryexperience,enjoyafivecourseprivatechefdinner
hostedbyouraward-winningrestaurant.
Capacity:
Up to 25 guests standing, up to 6 guests for private dinner
Site Use:
from 9:00am – 10:00pm
Private Dinner:
starting at $600/guest
Private dinner menus are seasonal and curated by Chef with your input. Please allow at least 48 hours
advanced notice before your desired date.
Naomi Levitt Photography
H A W A I I ’ S
O N L Y
R E L A I S
&
C H Â T E A U X
T H E R E S TAU R A N T AT H OT E L WA I L E A
THE GARDEN
THE LANAI
THE FULL RESTAUR ANT
TheGardeniswovenbetweentropicalgardenswitha
TheLanaioffersdinersapanoramicPacificviewalongwith
EnjoytheintimacyandserviceofaprivatepartyatThe
backdropofacascadingwaterfall.Thereareeighttables
spectacularsunsets.Thereareeleventablessetalongthelanai,
RestaurantatHotelWailea,includingseatinginbothThe
envelopedwithintheirownprivatesectionofgarden.The
eachseatingbetweentwotosixguests,andtwobanquette
GardenandTheLanai.
openairvenueisanexceptionalspotforstargazingona
boothsdirectlyparallel.Thisareaisalsoavailableforparties
balmyHawaiianevening.
whowouldliketobesectionedoffwiththeirownprivatearea.
Capacity: Up to 150 guests
F&B Minimums:
Dec 15 - Jan 15: $22,000
Capacity: Up to 50 guests
Capacity: Up to 70 guests
Jan 16 - Mar 31: $17,000
F&B Minimums:
F&B Minimums:
Aprl 1 - Dec 14: $13,500
Dec 15 - Jan 15: $6,750
Dec 15 - Jan 15: $16,000
Jan 16 - Mar 31: $5,500
Jan 16 - Mar 31: $12,000
Aprl 1 - Dec 14: $4,500
Aprl 1 - Dec 14: $9,500
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C A T E R E D
S O P H I S T I C A T I O N
O F F -P R O P E R T Y
EVENTS
LABOR PRICING
Head Chef/Manager $750
Servers $200/ea
Back Servers $150/ea
Stewards $150/ea
Chef Assistants $250/ea
SET MENU STAFFING
1 Server per 15 guests
1 Back Server per 25 guests
1 Steward per 40 guests
1 Chef per 12 guests
CHOICE OF MENU STAFFING
1 Server per 10 guests
1 Back Server per 25 guests
1 Steward per 40 guests
1 Chef per 12 guests
Food Minimum $5,000
4.167. % tax plus 21% service fee will be applied to all pricing.
Entrée selection and seating chart is due 14 days prior to event.
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Danica & Arga Photography
ROOM RESERVATIONS
Glenn Parry Photography
S P E C T A C U L A R
O C E A N
V I E W S
THE SUITES
Hotel Wailea is an all-suite resort and features 72 one bedroom suites, each with 720 square feet of space, separate bedroom and living areas, luxury
linens, deep soaking tubs, kitchenettes, wireless internet, flat screen TVs, plush bathrobes, and private lanais with chaise lounges and chairs.
Strategically designed, every single suite faces the ocean and enjoys expansive views as well as:
King bed, Central air conditioning, Free high-speed wireless internet, Kitchenette with Wolf microwave and SubZero refrigerator and freezer,
Two 40 inch LCD TVs, iHome™ alarm clock radio for iPod, Double-sized sofa bed in living room, Premium linens and bedding, Molton Brown amenities,
Deep soaking tub and shower, and Electronic safe (laptop compatible)
Special wedding rates and group reservations are available.
To watch this video, visit www.hotelwailea.com/the-suites-at-hotel-wailea
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C O N T A C T
U S
REQUEST A QUOTE
Breathtaking seascapes, award-winning cuisine, attentive service
and Aloha Spirit makes Hotel Wailea an ideal destination for
your special event.
We look forward to hearing from you!
Please contact us for a quote:
Wedding & Events
America Salinas, [email protected]
Group Sales & Room Reservations
Kelly Candeur, [email protected]
Catering & Off-Site Events
Jeannette Kasin, [email protected]
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Kaua Photography