Makai Island Kitchen & Groggery Menu (2025 Update)

A selection of Makai’s delectable pupus, includes: 1 BBQ Pork Slider, 1 Blackened Ahi Slider, 1 Spam Musubi, 3 Coconut Prawns and Seismic Fries.

Tender pork shoulder, slow smoked in-house over applewood chips. Topped with Makai’s pineapple coleslaw and our original fruit-infused barbecue sauce. Served on decadent Hawaiian buns, with a side of our house-original mac salad.

The Polynesian honored ahi as the giver of life, a rich source of healthy, lean protein. Makai serves it quick-seared with a blend of seasonings, topped with bean sprouts, a blend of greens and our signature wasabi aioli. Served with a side of our house-original mac salad.

In the tradition of Japanese omusubi, Spam Musubi is a modern adaptation of the popular Hawaiian delicacy. Makai’s pan-seared musubi is layered with sushi rice, wrapped in fragrant, mouthwatering nori, and drizzled with our house-made dynamite aioli and sriracha sauce.

Two marinated grilled skewers, layered with large prawns, onions, and bell peppers. Served with grilled pineapple, rice, and topped with a house-made teriyaki marinade.

Two marinated grilled skewers, layered with onions and bell peppers. Served with grilled pineapple, rice, and topped with a house-made teriyaki marinade.

Two marinated grilled skewers, layered with chunks of premium steak, onions, pineapple, and bell peppers. Served with rice, and topped with a housemade guava-soy marinade.

The perfect union of our steak and prawn skewers. Two marinated grilled skewers, one with prawns, the other with steak, layered with onions, pineapple, and bell peppers. Served with rice, and our homemade guava-soy marinade.

Prawns dipped in batter and rolled in an aromatic blend of coconut, and panko bread crumbs. A delicious tropical treat, served with a sweet and spicy chili sauce.

A modern take on an old world favorite, offering bite-size morsels of soy-sesame marinated ahi tuna, avocado, and seaweed salad, served with light and crispy wonton chips.

An assortment of chicken wings and drumettes served with a sweet and spicy chili sauce.

Scrumptious pieces of roasted chicken breast, tossed with white cabbage, cashews, water chestnuts, garlic and shallots and served with crispy iceberg lettuce cups.

Scrumptious pieces of roasted tofu, tossed with white cabbage, cashews, water chestnuts, garlic and shallots and served with crispy iceberg lettuce cups.

Deep fried scoop potatoes smothered in house-smoked tamarind kalhua pork and cheddar cheese, drizzled with our house-made dynamite aioli, served with our original pineapple mango salsa.

Snow crab, cream cheese, spices, fried in a crispy wonton, served with a choice of sweet & sour sauce, or sweet chili sauce.

Served with salt.

Packed with flavor, a perfect combination of sweet and salty, Korean Kalbi ribs are made with special-cut beef short ribs marinated in teriyaki. Served with steamed rice and our house-original mac salad.

Tender chicken thigh marinated in a gojuchang and mochiko rice flour marinade, and fried to crispy perfection. Served over rice with a tangy gojuchang aioli and sweet miso sauce.

Sweet and satisfying, Makai’s bistro steak is basted with a house-made guava-soy marinade, and grilled to perfection. Served with rice and bok choy.

Makai’s innovative version of the traditional Kalua Pork, featuring savory and tender pork shoulder, house-smoked over Applewood chips and shredded, served with our tamarind sauce and drizzled with our homemade dynamite aioli. Served with steamed rice and our house-original mac salad.

Fresh, and flavorful, Makai’s succulent poke bowl is a mix of soy-sesame marinated ahi tuna, edamame, cucumbers, seaweed salad, avocado, and lychees, served over rice and topped with our house-made sriracha aioli and crushed macadamia nuts.

We start with a half-pound of high grade specially-sourced beef, add the best cheddar available, with kewpie mayonnaise (smoother, creamier, made with egg yolk only), surrounded by a sweet brioche bun, embellished with pineapple jalapeno chutney. Served with French Fries. We’re. happy to swap the bun for lettuce!

Hearty hamburger topped with fried egg and smothered with rich mushroom gravy on a bed of white rice. Hawaiian comfort food at its very best.

Grilled Salmon or Mahi Mahi served with a velvety, sweet & tangy pineapple beurre blanc sauce, original housemade mashed potatoes, fresh sauteed vegetables, served with fresh pineapple mango salsa.

Quarter pound vegan Beyond Meats patty, add the best cheddar available, with kewpie mayonnaise (smoother, creamier, made with egg yolk only), surrounded by a sweet brioche bun, embellished with pineapple-jalapeno chutney. Served with French Fries. We’re happy to swap the bun for lettuce if you wish!

Savory fried rice 14 Served with Chicken 19 With Prawns 22

Taste the original. Lovingly recreated with a blend of Plantation Xaymaca 100% Pot Still Jamaican Rum and Trois Rivieres Ambre AOC Martinique Rum, orgeat, Pierre Ferrand orange curacao liqueur, simple syrup, and fresh lime juice, served on crushed ice, the 1944 is a tribute to the original Mai Tai, which was conceived and crafted by the legendary Victor Bergeron at his Trader Vic’s bar in Oakland, California. With tumbler 28

We like this one so much, we named it after us. If you’re looking for the perfect drink to take in a Santa Cruz, California sunset from the wharf, make it a Makai with Luna Azul Tequila, lime Juice, triple sec, Hibiscus-Ginger syrup. Shaken and served on the rocks.

This fruity, tropical twist on Victor Bergeron’s original has come to define the Islands. Taste the tradewinds in this perfect blend of Plantation Original Dark aged rum and Plantation 3 Stars rum, pineapple, guava and lime juices, orgeat, and triple sec. With mug 33

From the Australian slang meaning "unique" or "extraordinary," it was the name given to the Campbell Brothers' first tri-fin surfboard, developed in 1970. Taste our tribute to originality and innovation with a mix of Lemonhart 1804 Demerara rum, St. Elizabeth's allspice liqueur, John D. Taylor's Velvet Falernum, coconut cream, cinnamon demerara syrup, and lime juice. On the rocks with a lime wheel. Served in the Bonzer Lighthouse mug, add 35 Mug only 40

Cure what ails ya’ with this rich-and-fruity cocktail. The Painkiller consists of Pusser’s Royal Navy dark rum, pineapple juice, orange juice, and coconut cream served on crushed ice and topped with grated nutmeg.

Simple and transcendent, shaken, not stirred, the Lychee Martini features Tito’s Vodka and lychee juice. It’s served in a martini glass with succulent lychee fruit.

It's not the music that charms a snake; they can only hear low frequency rumbles. It's the skill of the charmer's maneuvers. The same is true here at Makai. Eliott will easily hypnotize you with Bacardi 4 Year Rum, grapefruit juice, honeydew syrup, guava juice, pineapple juice, and a few dashes of Angostura bitters. Served in the Snake Charmer mug, add 20 Mug only 25

Mr. Makai, at your service. Our signature, “rum forward” cocktail is created for the tiki enthusiasts at the table. A blend of Smith & Cross Jamaican Pot Still, Plantation Barbados 5 Year, and Lemon Hart 151-proof Demerara rums, this concoction is subtly underpinned by our signature dragon fruit ginger syrup, fresh lime and lemon juices, John D. Taylor’s Velvet Falernum, Luxardo Amaretto Liqueur, plus a dash of Angostura bitters and absinthe. Served flaming on crushed ice. Served in the Mr. Makai mug, add 35 Mug only 40 Limit 2 drinks and mugs per customer.

The Scorpion Bowl is a communal experience, so choose your drinking companions wisely. A mix of Denizen Vatted Dark 100-Proof Rum, Denizen Merchant Reserve 8 Year Rum, Plantation Original Dark Rum, gin, orgeat, falernum, and passion fruit, orange and lime juices. Two person minimum.

A robust mix of Jack Daniels Tennessee whiskey and Bulleit rye whiskey mellowed by orgeat, lemon juice, simple syrup, and tiki bitters. A tiki drink for those who don’t care for sweet tiki drinks. On the rocks.

The golden ratio, also known as the golden or divine proportion, is a ratio between two numbers that equals approximately 1.618. That has nothing to do with this stunning cocktail other than the divine part. Featuring Coruba Dark and The Funk Jamaican rums, raspberry syrup, blood orange juice, orgeat, and cinnamon demerara syrup, Pythagorus and DaVinci would have been impressed.

In a lineup you'd pick this one for the bold flavors of macadamia nut liqueur, Plantation OFTD and Real McCoy 5 Year rums, St. Elizabeth allspice liqueur and tiki bitters which are paired with classical tropical ingredients like coconut cream, vanilla, pineapple and lemon juices. Served over crushed ice with a pineapple wedge, and topped with nutmeg.

You don't need to wait for a total lunar eclipse to enjoy the sweet, tangy and complex flavors in this stunning cocktail inspired by the juice of the blood orange. With Venus gin, Licor 43 liqueur, Amaro di Angostura liqueur, lemon juice, blood orange juice, pineapple juice, and cinnamon demerara syrup. Garnished with a blood orange slice, a cinnamon stick and fresh mint.

We'll never know why he fell from grace, but does it matter when you pair Labiette Castille Bas Armagnac VS, Plantation 3 Star rum, Licor 43 liqueur, passionfruit syrup, lime juice, grapefruit juice, orgeat, and Peychaud's bitters? Whatever it was, let's raise our glass to second chances, and another round!

The perfect gin tiki cocktail! As evidence, a California bartender named Popo won the International Bartender’s Association World Championship in 1967 with its galactic blend of gin (we use local Venus Gin), passion fruit syrup, fresh lemon juice, orgeat, and John D. Taylor’s Velvet Falernum over crushed ice.

This year's Makai Cocktail Contest winner! Named after Rudyard Kipling’s poem, "If", a heady meditation on composure, selfcontrol and humility. The reading is not required, but once you enjoy the exotic flavors of Koloa Coconut Rum, ube syrup, maraschino liqueur, coconut cream and lime and pineapple juices, your curiosity may get the best of you!

Guaranteed to make you feel delightfully undead this decadent blend of Plantation 3 Stars rum and Plantation Original Dark aged rum, passion fruit syrup, pineapple juice, triple sec, lemon and lime juices. Served shaken, on the rocks. With mug 33

When life gives you lemons, add dragon fruit! This refreshment's got teeth, made with our signature house-made dragon fruit ginger syrup, local distillery Luna Sea Vodka, lemon juice, soda water, and muddled mixed berries. Garnished with a lemon wheel.

If you frequent the North Shore of O’ahu you’ve heard the phrase “Eddie Would Go," referring to iconic surfer Eddie Aikau, where truth and legend are indistinguishable, and unforgettable. Made with Koloa Dark rum, Giffard Banana de Brasil liqueur, Amaretto Liqueur, Creme de Cacao, vanilla, orange juice, orgeat, tiki bitters, topped with toasted coconut. Cheers, Eddie.

Rumor has it you deserve a good punch! This five-fingered cocktail contains Denizen Aged White Rum, Aperol liqueur, John D. Taylor’s Velvet Falernum, Pierre Ferrand orange curacao liqueur, and fresh lemon juice. Served on the rocks in a goblet glass. For an extra "punch" (16 oz.), you keep the killer skull mug! 23

According to Norse legend, Thor sent the ladybug, riding on a bolt of lightning, as a gift to earth. Many cultures recognize the ladybug as a symbol of positivity and protection. Our blissful concoction of Ocean Organic Hawaiian Vodka, orgeat, and a blend of pineapple, cranberry, orange and lime juices celebrates good luck and new beginnings.