KAUAI has added new flavours to its current menu, expanding the range of pure, fresh flavours and wholesome foods. The company said this week.
“Our goal is to continuously evolve our menu while striking a balance to serving our loyal customers and attracting new ones. Therefore we are always investigating innovative ways to expand our healthy offering without sacrificing the quality and taste of our food,” said John Berry, KAUAICo-Founder and Chief Innovations Officer.
Ideal for lunch or dinner, KAUAI’s Mexican Steak Bowl combines delicious grilled citrus-marinated steak with a healthy mix of fresh avocado, spicy salsa, sweetcorn, beans and onions on a bed of brown rice topped with fresh coriander.
“Taste is king at KAUAI, but keeping all the ingredients used in our freshly- prepared meals as close to their natural state as possible and without losing any of their flavour, is a priority for us” said Berry.
KAUAI partnered with Professor Tim Noakes by including items on the menu that are compatible with Noakes’ Original Eating. KAUAI’s new “Banting Basic,” cauli-rice, is a low-carb menu offering that boasts an impressive variety of plant-based vitamins and minerals.
The carb-conscious can now enjoy KAUAI’s warm, fragrant curry bowls – Thai Green Curry or Madras Style Chicken Curry – guilt-free.