Paia Inn recently launched a new dining concept, Vana.
Vana features a three unique dining spaces, including a main outdoor dining area, the Chef’s Table and the Jade Bar. The main garden seating area is situated under a large swaying tree ornamented with white string lights. The Chef’s Table, where Maui executive chefs Nicholas and Sean can be seen in action, gives guests a front row seat to sushi-making and grilled items. The Jade Bar, where guests can enjoy a meal with a prohibition-inspired cocktail made by the restaurant’s mixologist Danny.
Formerly known as Paia Inn Café, Vana will continue to feature signature brunch items including their signature Eggs Benedict, Eggs Royale and Huevos Skillet along with sandwiches, salads, omelets, freshly squeezed juice and local fruit.
Inspired by the Hawaiian traditions of sharing a meal with friends and family members, guests are encouraged to enjoy a share-plate experience at Vana. The dinner menu features farm fresh salads, local seafood, vegan items, sushi and desserts. Signature dishes include the Vana Spoon (sea urchin, caviar, thickened dashi, wasabi, yuzu, wine, lime), Caviar Trio (three types of caviar in crispy potato nests with crème fraîche, smoked salmon, chive),Hamachi Jalapeño (thinly sliced yellowtail, calamansi, mint and jalapeño), Gnocchi (blistered cherry tomatoes, local pesto, asparagus, parmesan), Hanger Steak (kombu red wine jus, miso butter, kale), Citrus Chili Salmon (salmon, citrus chili paste, avocado), oysters and Ahi Niçoise Tataki (seared tuna, green olive tapenade, blistered tomato, arugula, sea salt), plus a selection of hot dishes, sushi rolls and small plates.
Brunch is served daily from 8am – 2pm and dinner Wednesday through Sunday 5 – 10 p.m., with happy hour offered from 5 – 6pm.
