Inspired by the coastal town at the eastern end of Maui Head Chef, Mario Manabe has created a menu that follows the seaside theme, focusing on raw seafood, with just a handful of the savoury options served hot. Once occupied by Hairy Canary, the site has been entirely transformed by Samantha Eades (refurbishment at Chin Chin, fitouts at Hawker Hall and The Meatball & Wine Bar on Flinders Lane), who worked closely with Bruno and builders MIC Projects.
We loved tasting our way through the stunning menu. Think a refreshing amalgam of tapioca crisps with poke, avocado and yuzu to start followed by a picture perfect plate of tuna, watermelon, coconut and lime. And then there is the hiramasa kingfish - this will have your tastebuds tingling, a wonderful mélange of different textures, natural sweetness and acidity. Titbits of fresh cured kingfish were embellished with kumquat and enlivening leche de tigre (a Peruvian citrus-based marinade with lime juice, sliced onion, chilies, salt, and pepper). It's raw fish heaven and boy does it go down a treat. Dessert time is equally as exciting - try the lime cheesecake, you can thank us later.
Cocktails are not to be outshone at Hana all tiki focused and named after beaches and waterfalls on Maui, like the ‘Twin Falls Jungle Bird’ or the ‘Honolua Bay Sharknado’, an electrifying mix of dark rum, Cointreau, passionfruit, lime, orange and orgeat, served in a sharks head tiki glass. In addition to cocktails, there’s a sharp list of wine, all of which are natural, orange, bio-dynamic or practise minimal intervention.
Location: 212, Little Collins Street, Melbourne
Phone: 03 9654 4860