The Maui Tropical Plantation Tour
One of the most memorable days from a recent Maui Hawaii trip was a day at the Maui Tropical Plantation. Located in Central Maui, in the Wailuku Valley, this tourist hot-spot is a fun Hawaii excursion. First we toured the pineapple farm on the 45-minute Tropical Express Tour. Then I sat down with Executive Chef Jeff Scheer for an interview about the Mill House Restaurant.
Watch the Maui Tropical Plantation Tour video…
Tropical Express Tour
The personable tour guide explained the fruits and flora found on the Maui Tropical Plantation during a train ride tour of the property. There’s a stop along the way for a coconut husking demonstration which is really fun to see in person. At the end, pineapple and mango samples from the farm were available to try.
Mill House Restaurant Menu
Lunch at the Mill House Restaurant is delicious. And the backdrop of mountainous Central Maui is beautiful!
But let’s get to the good part: the food!
Since this trip fell during our baby moon, I stuck to zero-proof drinks. Babe indulged in a citrus bourbon cocktail while I tried a variety of fruity mocktails.
Part of my Maui Tour de Mocktails included a drink shaped like a pineapple. I can go on record saying the best place to get fresh squeezed pineapple juice is on a pineapple farm.
The puffed grains (like puffed rice cereal you’d eat as a kid) brought a crispy texture to the beats, which are soft. The unexpected crunch plus the tahini yogurt dressing made the dish exciting. I’ll be dreaming of this dish until I make it back to Maui!
Broccolini is on the same wave-length as kale for me. Love it when it’s prepped and served just-right. Hate it when it tastes like bitter green veg. This feature of both broccolini + kale hit the mark just-right. The greens come charred and served with local macadamia nuts, a generous pile of parmesan, red chili flakes, and a drizzle of lemon.
Did we find room for dessert? Yes. Yes. Yes.
On our list: malasadas with a citrus dipping sauce and panna cotta with fresh toasted coconut and a pineapple compote.
Holy panna cotta – where have you been my whole life? Now I’m going to ALWAYS order the panna cotta when I see it on menus. The Mill House Restaurant’s buttermilk panna cotta is so memorable.
After lunch, we checked out the plantation gift stores and farmer-market type store. I have a love/hate relationship with farmers markets while traveling. Being a foodie traveler, I love trying local produce. But so often, I can’t bring fresh goodies home. I was happy to learn that fresh fruit from the farm can be ordered and shipped to the mainland.