After your adventurous Maui excursions, relax with a candle-lit dinner at DUO at the Four Seasons Maui. Nestled in Wailea, you can dine beneath oversized white umbrellas with a grand view of a brightly lit fountain and illuminated aquamarine pool. As you sit, you will hear the sounds of waves crashing from the Pacific Ocean while flickering tiki torches surround you to put you in to the mood.
Wailea is known for its five crescent-shaped beaches and world renown golf courses. A luxurious resort community in the south of Maui, it spans over 1,500 acres with impressive ocean views. The area is known for its privacy, peacefulness, and grand resorts. It is about three times the size of Waikiki.
The leaves of giant king palm trees sway with the wind as the sight of tropical flowers and lush greenery please the eye. Best known for their succulent cuts of steak and seafood, feast on local Hawaiian ingredients, gaze at the open kitchen or have a romance with the one that you love while sipping artisan cocktails. A sunset here is to be cherished forever.
As you dine on the first floor, you will notice the clean modern architecture of the hotel. Two stories of pillars are surrounded by shrubbery and the perfect lighting to set the mood.
Executive Sous Chef Brendan Gooderham has curated a diversity of steak and seafood masterpieces including Durham Ranch (from Wyoming) all-natural beef. The highlight of our meal was the 35-day dry aged bone in rib-eye. The flavors are locked in to complement a delicate marbling that will have you begging for more. Another very special cut that we loved is the Chateaubriand – grilled with local kiawe wood to 125 degrees and served with the chef’s signature butter.
We started our meal with the signature truffle mac and cheese which was different than what you expect. Macaroni noodles are replaced with fresh penne noodles and complemented by a silky creamy sauce. Keyhole lobster claw is sprinkled on top.
Have a taste of the kale and strawberry salad which was ordered off of the wellness menu. The menu features curated organic ingredients for those who prefer a healthier lifestyle. We opted for the cucumber “soba noodles” which is more like a salad than traditional soba noodles. “Noodles” made of cucumber are topped with coconut tomato pepper romesco, green onion, toasted coconut and cherry tomatoes.
For desert, we completed our meal with dark chocolate hazelnut bar with chocolate tuile, and hazelnut lime ice cream. The white chocolate coconut sphere was sprinkled with lilikoi caramel glazed pineapple and tasted divine. No meal would be complete without mini ice cream sandwiches: peanut butter cookie, banana ice cream, grape reduction, chocolate chip, vanilla ice cream, roasted Kula strawberries, almond cookie, coffee ice cream and chocolate sauce.