The Sea Watch Restaurant at Wailea is an unforgettable experience from the moment guests walk through the doors. 

As warm and inviting as it is expansive, Sea Watch became an instant favorite, literally, from the day it was opened in late January 1994. Much of the credit belongs to the kitchen staff now headed by Chef Alexandre Purroy, which daily produces such stellar signature dishes as Crab Cakes with changing preparations and presentations, a Spinach Salad unlike any you have ever tasted, Fresh Island Fish creatively prepared and presented in at least four different ways, melt-in-your-mouth beef, and Chefs own very special dessert soufflés. 
 

The food is not the only pleasure dished up at Sea Watch-the restaurant itself is an exercise in excellence. The interior is dotted with giant fan palms and banana trees. There are several distinctive dining areas; each complemented by soft pastel upholstery and white-washed oak tables and chairs. The centerpiece of the lounge Is a white baby grand piano; state-of-the-art and a piece of art, Itself. The grill room is adorned with two Arthur Johnson murals which depict the vivid natural colors and views of the Sea Watch location through the eyes of this renowned Big Island artist. The atmosphere Is highlighted by giant glass doors that are most often open, inviting in the gentle trades. 

Those who prefer dining al fresco will love the lanai where the views are as luscious as the food. And what views! Ma'alaea, Molokini, Kaho'olawe, Makena, humpback whales (in season!), astounding sunsets, the seemingly infinite shades of green reaching up to 'Ulupalakua, high on Mt. Haleakala. 

The restaurant's instant success and popularity is no accident. 

A world of experience and a fresh culinary approach are what Executive Chef Alexandre Purroy brings to the SeaWatch Restaurant at Wailea. 

A native of California's Wine Country, Chef Purroy heard the culinary call at an early age working in the vineyards and kitchens of small wineries. A three year apprenticeship at the Westin St. Francis Hotel (San Francisco) followed graduation from the Hotel and Restaurant Management Program at the City College of San Francisco. During the last decade, Chef Purroy has crisscrossed North America working at such renowned properties as The Westin Maui, the five-diamond Copely Plaza Hotel in Boston and the Westin Century Plaza Hotel & Tower in Los Angeles. He has also found himself on "special assignment" in exotic locales like Singapore and Mexico City. Most recently, Chef Purroy presided over the food & beverage operations at Maui's Renaissance Wailea Beach Resort in the position of Executive Chef. 
 
"My earliest culinary memory is definitely my Grandmother's kitchen", relates Chef Purroy. I can still smell and taste her traditional Spanish Basque cooking in my memory." Chef Purroy has come a very long.way from grandma's kitchen. "I've had the good fortune of cooking in great places for World Leaders, Royalty, Friends, and Family," says Chef Purroy. "But I think the events I enjoy the most we when all the Hawaii Chefs get together to cook, that professional exchange heightens everybody's cuisine." 
 
Chef Purroy's creative passion comes mainly from the Ocean. "I've lived on the water my whole life, surfing, diving & fishing. It keeps me in touch with what seafood is plentiful." 
 
And what's in store for diners at the SeaWatch? "Food with culture and conscience," Chef Purroy says unequivocally. "I want SeaWatch to be a great Hawaii restaurant company and that means serving food with true local roots. I feel it's important to know the history of a place. For me, "local food is all encompassing and it takes respect & knowledge of Hawaii's diverse ethnic cuisines to present them creatively." 
 
Sounds good to us.   

  
Miso-Chili Glazed Tiger Prawns 
with Angel Hair Pasta and Shiitake-Ginger Sauce 
Serves 4 

16 marinated tiger prawns 
1 lb. angel hair pasta 
shiitake-ginger sauce 
1 lb. seasonal vegetables, stir-fried 
4 oz. diced tomatoes 

Marinade 

1 cup miso 
3 Tbs sugar 
2 tsp fresh ginger, chopped 
2 Tbs mirin 
1 Tbs sesame oil 
2 tsp fresh garlic, chopped 
1 Tbs Sambal Olek 
2 tsp fish sauce 
2 Tbs green onion, chopped 
 
Mix all ingredients together and marinate prawns for at least six hours. 

1 cup white wine 
3 Tbs shallots, chopped 
1/4 cup whipping cream 
1/2 lb. butter, unsalted 
1/2 cup shlltake mushrooms, sliced 
1/2 tsp fresh ginger, chopped fine 
 

Reduce white wine and shallots until wine is almost gone. Add cream and reduce in half, turn heat to low and fold in butter, stirring constantly. Strain sauce and keep warm. Meanwhile, saute shlltake mushrooms and ginger in a separate pan and then add to sauce. Keep warm until serving. 

 
Grill marinated prawns on both sides being careful not to bum them. Serve with angel hair pasta tossed with shiitake-ginger sauce, diced tomatoes, and stir-fried vegetables. 

Our list is an evolving process because we're always looking for new and interesting wines. Here is a selection of some wonderful wines we plan to offer on an ongoing basis. 

  
Bonnaire Cramant "Blanc de Blanc" -- $75.00 
I met a little French man named Huber who told me if I wanted 
to make friends and have people remember their dining experience, 
I must have this Champagne. Sea Watch is the only restaurant in the 
State of Hawai'i which carries this bottle on its list. 
  
Kunde Chardonnay -- $29.00 
This is a dynamite winery in Sonoma County which is receiving a lot of press on the production of its wines. 

Balleyana Chardonnay, Edna Valley -- $36.00 
A rich wine with butterscotch and vanilla flavors. 
  
Bernardus Chardonnay -- $28.00 
This is the first release from a new winery in the Carmel Valley. 
 
Spottswoode Sauvignon Blanc, Napa Valley -- $29.00 
This wine lends itself well to our kitchen's style of cooking-nice and fruity/dry on the finish. It has good acidity to wash the sauces from the palate for the next bite. 

Babcock Gewtirztramlner, Santa Ynez Valley -- $29.00 
From one of the finest Gewurztraminer producers in California, this wine is dry and crisp with an abundance of fresh lychee and jasmine spice. Great with our crab cakes. 

Far Niente Chardonnay, Napa Valley -- $58.00 
Tropical fruit is jumping out of the glass with this wine-nice body, beautiful finish. 

Mlix Peisporter,"Hoiberger," Germany -- $40.00 
from Rudi Weist's Cellars International, this is a perfect example of a fine "Spaflese." Try it with our peppered ahi! 
  
Jordan, Alexander Valley Cabernet Sauvignon -- $50.00 
A nicely structured wine with woodsy tones and rich berry flavors. 

Laurel Glen "Terra Rosa," Sonoma County -- $28.00 
A bargain wine with big bucks flavors. 

Olivet Lane Pinot Noir, Russian River Valley -- $30.00 
The earthiness of this wine with rich berry flavors goes well with the flavors of either kiawe-grilled fish or beef. 

Ridge "Lytton Springs," Sonoma County -- $40.00 
The finest producer of red zinfandel In California created this big, bold, spicy wine. Your palate will dance when this wine passes over it.