Straight From the Coral Club Kitchen

Head Chef Bryan May

While cocktails at a tiki joint sometimes get more than their fair share of the limelight, the food part of the equation is every bit as vital – particularly if you plan to enjoy a few relatively strong drinks. At Coral Club, the kitchen staff shares the same commitment to excellence as the bartenders. Head chef, Bryan May and sous chef, Jonny Hernandez have created a plethora of delicacies that will delight the tastebuds as well as keep you in the game.

Bryan is a comfort food specialist. His Filipino heritage along with a diverse background in international cooking styles make him uniquely qualified to head a food program that features flavors from all corners of the globe. Sous chef, Jonny Hernandez also brings his flair for Asian fusion and Hispanic flavors to bear. The Coral Club menu is one you’ll want to work your way through from beginning to end.

Sous Chef Jonny Hernandez

So where to start? They recommend the Kahlua Pork, beef short ribs (Kare Kare) and Poke Bites. And if you’re looking for something dramatic to accompany one of our flaming cocktails, go for the Lomi Lomi Salmon.

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