The Perfect Pair

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Nicks Fishmarket Wailea
Rack of lamb on a pool of jalapeño-mint vinaigrette is served with creamy goat cheese croquette and Maui pineapple jam.

As Aaron departs, our main entrées arrive. Chef Kau has chosen the New Zealand rack of lamb, served with a crunchy orb of panko-crusted goat cheese on Maui pineapple jam atop a pool of warm, mint-infused vinaigrette. The plating is stunning, while the flavors meld into a savory sweet-tart harmony. The crunch of roasted Moloka‘i sweet potato is punctuated with the fruitiness of pineapple jam and jalapeno-mint vinaigrette. The second entrée, a generous portion of seared ‘ahi cooked rare, is served with a brandy-peppercorn foie gras sauce that transports me back to a classic steak Diane preparation. The ‘ahi becomes the perfect substitute for red meat, and the flavors and side dishes mimic those one would find with its classic counterpart: asparagus spears and new potatoes in a triple-blanched garlic cream sauce. Mossman’s wine pairing choice, a 2014 Frank Family Vineyards cabernet sauvignon, works with the fish and lamb, as a juicy cherry bomb of fruit marries with the soul satisfying meaty flavors.

Nicks Fishmarket Wailea
Devonshire cream and brown sugar decorated in the shape of a pineapple await the strawberries bathed in Grand Marnier.

What better way to end such a meal than with fire and a touch of artistry? Strawberries Panzini set aflame with Grand Marnier, served with Devonshire cream, Hawaiian brown sugar and chocolate sauce, and paired with a glass of Far Niente dessert wine, caps the night with an extra-sweet finish. Utterly satisfied, we agree that the true luxury of a dinner such as this is the memories we’ll share long after—no dinner jacket required.

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