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All meals: Breakfast, Lunch or Dinner, are different seasonally and depend on food being “just picked in Haleiwa’s North Shore” prior to serving. Chef Spates is a specialist in Vegan meals! Try his tofu, spinach coconut and coconut milk omelet with baked or mashed breadfruit.
Also available is a wide selection of North Shore Organic Free-Range beef, fresh artesian water clams and jumbo prawns and shrimp --live and cooked to taste. Not in restaurants on Oahu!
Meals are served at your oceanfront home or on the beach by special request only. Prices start at $30 per person with a minimum of two persons. Formal or informal serving. Seasonal menus to be offered on line soon.
Mr. Spates also gives therapeutic massages in Shiatsu and Yoga Instruction, on the beach or in your home. Licensed and serving Haleiwa for over 10 years. Phone 808.389-2227 for more information.
Breakfast menu served to Dianne on February 14, 2008
- Organic free range omelet with organic edible hibiscus,tarragon,thyme,tomatoes, and oregano topped with goat cheese.
- Organic buckwheat pancake w/ seasonal fruit organic strawberry papaya,honey & sprinkled with toasted pumpkin seeds.
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- Organic lemon grass lemonade cooler.
Breakfast menu served on October 23, 2007 to Josh and his bride on Honeymoon at Chun’s Reef.
- Drinks: Noni-lemon cooler with fresh sugarcane garnish/ barley and Kona coffee with smoothie of Ice-cream bananas, poi and passion fruit.
- Pickled sweet Maui onions and Seaweed.
- Free-range egg omelet with wilted edible hibiscus leaves, cherry tomatoes. Toped with sunflower sprouts, African Blue Basil.
- Brazilian style tapioca.
- Desert: Coconut, papaya and Pomelo fruit salad with fried ice-cream bananas and apples toped with Organic raw, graded chocolate.
Breakfast menu served on September 30, 2007 to Tom & Sandi at Chun’s Reef. Happy Anniversary!
- Organic Coffee (usually Barley Coffee)
- Cooler of a light blend of Lemon Grass tea and Noni fruit.
- Pickled Maui onions with seaweed.
- Fruit plate with Strawberry Papaya, red grapefruit, Star fruit and oranges.
- Omelet of smoked local caught Ahi (tuna) with edible Hibiscus leaves (Polynesian Spinach) and sautéed baby hydroponics tomatoes, mixed with parsley, garlic and free-range chicken eggs.
- Omelet of Baby spinach, Tai Basel, Chives, free-range chicken eggs, coconut milk and extra virgin coconut oil topped with Feta Cheese.
- Hawaiian Poi Pudding made with Acai, blueberry, Haleiwa poi and Haleiwa grown Ice Cream bananas. Topped with crumbled unsweetened chocolate.
 I recommend you try this unique food experience.
Marlu West
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