A new family-owned and operated restaurant on Sanibel brings something new and different to the islands with its hybrid of South Pacific, Hawaiian and Asian menu.
Malia Island Fusion Cuisine, run by Jeff and Kathy Samson and daughter Malia, is located at the Sanibel Island Golf Club, just about 2 1/2 miles away from Ocean’s Reach.
Open to the public for lunch and dinner, it serves up appetizers, poke bowls, land and sea entrees.
Most of the menu is based on what is trending in the culinary world in terms of ingredients, spices and rubs. Locally-sourced microgreens and vegetables, high-quality grass-fed beef and high-end seafood, and made-from-scratch pestos, sauces and flavored oils comprise the dishes.
Diners can enjoy black cod marinated in a sweet white miso butter with furikake bamboo rice, shaved almond haricot verts and kimchi; a wagu filet with sauteed brocrolini and au gratin russet potatoes, topped with black garlic miso butter, and a wagu New York strip with wild mushroom asparagus farro, crispy onions and truffle mushroom cream.
Among their “must-try” dishes is the Moroccan chicken thighs, which consists of Moroccan spice crispy fried chicken with clove-cardamon couscous, pistachios, pomegranate ariels and hot sage honey.
The 38,000-square-foot space, which seats a maximum of 150, features a full bar. In addition to sit-down dining, the restaurant offers a take-out menu, along with daily features.
For those enjoying the links, golfers can contact them at the ninth hole to have an order ready for pick up.
Malia Island Fusion Cuisine is open Tuesday to Saturday from 11 a.m. to 9 p.m., with dinner service starting at 5 p.m. For more information, take out orders or reservations, call 239-472-9222.
People can also visit maliafoods.com, like them on Facebook at www.facebook.com/maliaislandfusioncuisine or follow on Instagram @maliaislandfusion.