Under the culinary direction of Chef de Cuisine Reyn Nishizuka, Meridia at The Westin Hapuna Beach Resort offers Mediterranean-inspired cuisine against the stunning panoramic backdrop of Hapuna Beach. Enjoy our al fresco dining venue and indulge in award-winning culinary creations crafted with fresh ingredients sourced directly from Hawaiʻi Island's farms, fisheries, and ranches, enhanced by Meridia's own Chef’s Garden, supplying each outlet with fresh vegetables and herbs. Pair your meal with artisanal cocktails from our expertly curated menu, explore our award-winning wine selection, and savor freshly baked artisanal bread made daily.
Dress Code: Casual Elegant
Open Daily
5:30 PM - 9:00 PM
808-880-1111
Email Us
Located at The Westin
Hapuna Beach Resort
Reserve Now
Bomba Rice, Wild Pork Sausage, Chicken, Peas, Saffron, Kona Shrimp, Clams
Hawaiian Sea Asparagus, Olena Aioli, Local Radish, Calamansi Gastrique, Hojiblanca EVOO
Garden Mint Herb Chimichurri, Asparagus, Fingerling Potato, Castelvetrano Olive, Cannellini Beans, Piquillo Peppers
Warm Ancient Grain Salad, Big Island Fiddle Head Ferns, Romesco Vinaigrette, Kona Sea Salt, Le Case di Lavinia EVOO
Call 808-880-1111 to reserve a table
or click here.
Coconut Milk, Smoked Paprika Pepitas
Mojo Verde, `Ulu Bravas, Big Island Fiddle-Head Salad, White Balsamic Vinaigrette
Island Catch & Premium Beef, Lemon Couscous, Salsa Verde, Sweety Drop Peppers, Piripiri Sauce
Calamari, Kona Shrimp, Chilies, Garden Vegetables, Ali‘i Mushrooms, Olena Aioli
Sautéed Kona Shrimp, Arugula, Smoked Paprika, Garlic
Island Wild Boar Sausage, Kona Clams, Kona Shrimp, White Wine, Garden Chili, Polenta Croutons
Smoked Spanish Paprika, Piment d’Espelette Pepper
Hawai‘i Island Seasonal Fruit Jam, Toasted `Ulu Brioche
Hawaiian Sea Asparagus, Olena Aioli, Local Radish, Calamansi Gastrique, Hojiblanca EVOO
Liliko`i Vinegar, Spicy Soffrito
6 oysters per order
Garden Coriander Leaf-Garlic Chive Vinaigrette, Pickled Mustard Seeds, EVOO
Passion Mustard, Manchego Cheese, Arugula
Punachicks Chicken, Marcona Almonds, Dried Mango, Manchego Cheese, Tomatillo Sauce
Ho Farms Tomatoes, Garden Basil, Burrata Cheese, Almond Pesto, Terracuza EVOO
Mixed Big Island Berry Jam, Big Island Goat Cheese, Oro Di Rufolo Oil
Vine Ripen Tomatoes, Hilo Hearts of Palm, Marcona Almonds, Red Wine Vinaigrette
Chopped Baby Romaine, Charred Vegetables, Feta, Chickpeas, Kalamata Olives, Feta Stuffed Fried Bread
Ask your server about our day boat catch offering!
Warm Ancient Grain Salad, Big Island Fiddle Head Ferns, Romesco Vinaigrette, Kona Sea Salt, Le Case di Lavinia EVOO
Whole European Seabass, Watercress and Pipinola Shoots, White Balsamic Vinaigrette, Lemon Herb Rice
Bomba Rice, Wild Pork Sausage, Chicken, Peas, Saffron, Kona Shrimp, Clams
*Due to the nature of this dish, please allow 20 minutes for proper cooking.
Garden `Ulu Gnocchi, Chickpea, Sweetie Peppers, Asparagus, Puttanesca, Fried Capers
Garden Vegetables, Wilted Garden Kale, Crispy Polenta, Herb Vinaigrette
Garlic Sautéed Island Mushroom Medley, Porcini Powder, Truffle Oil, Parmesan
Hilo Hearts of Palm Purée, Roasted Island Vegetables, Natural Anise Jus
Garden Mint Herb Chimichurri, Asparagus, Fingerling Potato, Castelvetrano Olive, Cannellini Beans, Piquillo Peppers
Bone Marrow, Gremolata, Kiawe Smoked Bacon Jam, Bordelaise, Potato Purée, Ali‘i Oyster Mushrooms, Broccolini
House-Made Pappardelle Pasta, Shaved Big Island Goat Parmesan,Island Mushrooms, Garden Gremolata
Balsamic, Olive Oil
Garden Limone
Guanciale Vinaigrette
Garlic, Kona Salt
Garden Herb Gremolata
Plancha Fried Island Egg, Parmesan
[GF] - Gluten Free | [V] - Vegetarian
*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Menu items are subject to availability and may change. A service charge of 18% will be added for all parties of 6 or more.
Aperol Aperitivo, Dry Sparkling Wine, Lemon Juice, Orange Slice, Mauna Kea Resort Honey Syrup
Taylor Fladgate 'Chip Dry' White Port, Lemon, Tonic Water
Hennessey VS, Red Wine, Strawberry Purée, Orange Slices, House-Made Sweet & Sour
Patron Silver, Martini & Rossi Bianco Vermouth, Ruby Red Grapefruit Juice, House-Made Sweet & Sour, Alae Sea Salt
St-Germain Elderflower Liqueur, Dry White Wine, Lemon Juice, Pineapple Juice, Orange Juice
Mauna Kea Blend Kuleana Hui Hui Rum, Ferrand Dry Curaçao, B.G Reynolds Orgeat Syrup, Lime Juice, Pineapple Juice, Macadamia Nut Salted Rim
Redemption Rye Whiskey, Martini & Rossi Bianco Vermouth, Lime Juice, Pineapple Juice, BG Reynolds Demerara Syrup
Ask your server about our rotating selection of locally sourced and brewed cider
Lemon Juice, Lavender Honey Syrup, Charred Rosemary, Soda Water
House-made Grapefruit Shrub, Lemon Juice, Luxardo Cherry Juice
With Coravin, we tap into unique and amazing wines that you don't often get to drink by the glass. Order one and have an unforgettable experience
When Giovanni Allegrini decided to plant only Corvina grapes on the top of La Grola in 1979, motivated by a great passion for his beloved Valpolicella, he did not imagine the extraordinary success this wine would achieve. The superior-quality viticulture and the perfect microclimate on this approximately 3-hectare plateau, whose white limestone surface dazzles in the sun, yield the best grapes that the Valpolicella can produce, to make this extraordinary and iconic Allegrini cru. The intense aroma reveals ripe but still-fresh fruit, followed by notes of toasted tobacco, dark spices and liquorice.
Purchased in 1980, the Falletto estate is comprised of 13 hectares in the commune of Serralunga d'Alba. Considered by Bruno Giacosa as the best area for producing elegant and long-lived Barolos, the Falletto vineyard is southwest facing on steep slopes of calcareaous clay soils in an amphitheater shape. The wine has an intense, elegant and complex nose with fresh red fruit and spice notes. The palate presents good freshness, excellent structure and fine, velvety tannins
Tignanello is produced exclusively from the vineyard of the same name, a parcel of some 57 hectares with limestone-rich soils and a southwestern exposure over one thousand feet above sea level. It was the first Sangiovese wine to be aged in small oak barrels, the first modern red wine to use such non-traditional varieties as Cabernet in the blend, and among the first red wines from the Chianti Classico area to be produced without white grapes. The wine was produced for the first time from a single vineyard parcel in 1970. Ever since 1982, the blend has been the one currently used. Tignanello is bottled only in favorable vintages. The wine is a deeply intense ruby red color. On the nose, it's remarkably complex with notes of ripe red fruit, black cherries, sour cherries that merge with sweet hints of vanilla, mint and delicate sensations of white pepper and myrtle.
Amaro: A Journey Through Bittersweet Elixirs. Amaro, the bittersweet elixir that has delighted palates for centuries, is a complex and versatile spirit with a rich history rooted in herbal medicine and culinary traditions. The origins of amaro can be traced back to ancient civilizations where various cultures explored the medicinal properties of herbs and spices. In the 19th century, Italian distillers commercialized amaro production. This led to the establishment of iconic brands such as Aperol and Campari that are still celebrated today. These spirits became an integral part of Italian culture, often enjoyed as aperitifs or digestifs, believed to aid digestion and cleanse the palate. Today, amaro has transcended its origins as a medicinal tonic to become a globally celebrated spirit. It continues to evolve, offering an endless array of flavor profiles that cater to a diverse range of palates. Its complex and bittersweet character makes it a versatile ingredient in cocktails, a delightful after-dinner sipper, and a symbol of centuries-old traditions
Meridia offers a variety of private dining experiences including private lanai dinners for larger groups,, and specialty dinners in our Ravello room.
Please contact Meridia Manager Thor Carles at [email protected] for details.
Chef Reyn Nishizuka joins The Westin Hapuna Beach Resort as Chef de Cuisine of Meridia, bringing 15 years of diverse culinary expertise and a passion for creating exceptional dining experiences. Under his leadership, Meridia aims to elevate its culinary offerings, reflecting Reyn's innovative approach and dedication to showcasing Hawaiʻi's unique flavors. With a background that includes catering for notable celebrities and a commitment to culinary excellence, Chef Reyn is poised to lead Meridia as a premier dining destination on the Kohala Coast.
Full Time
Assume complete responsibility of preparation and execution of designated stations. Be able to prepare and plate all hot and cold food items in designated areas. Have extensive knowledge of menu and products in designated areas.
Full Time
Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food. Support and assist other chefs when needed. Prepare and cook food items, requisition needed, supplies, and food items. Oversee designated restaurant outlet/s. Inspect kitchen equipment; check on usability or stored and refrigerated items.