The island punch bowl made for sharingSome drinks are ordered for a single seat at the bar. Others are designed to bring a table together, with bright colours, generous proportions and a sense of…
A beginner’s guide to ordering rum at our tiki hutRum can seem like a complicated spirit when a menu offers dark, white, aged, spiced and overproof bottles alongside names such as Mai Tai, Painkiller and Navy…
Cold Martinis, Clean Flavour, Less DilutionA properly chilled martini should arrive cold enough to bead the glass, with a clean aroma and a texture that feels polished rather than watery. At South…
The Right Way to Eat a Loaded Tiki Baked PotatoA loaded baked potato sounds simple until it arrives crowned with melted cheese, savoury meat, sour cream, spring onion and island-inspired toppings. At South…
Why Roasted Bell Peppers Bring Sweet Smoky DepthAt South Pacific Cafe & Lounge in Battle Ground, Washington, flavour starts well before a dish reaches the table. Our kitchen builds island-inspired food from…
Pineapple Upside-Down Cake Made Our WayAt South Pacific Cafe & Lounge in Battle Ground, Washington, our cooking is shaped by the generous, sunny flavours associated with island tables. That spirit…
The proper way to crack a coconut behind the barA coconut can bring aroma, texture and a vivid island character to a cocktail program, but opening one safely takes more than a sharp knife and confidence.…
Why Our Pretzel Bites Come with a Mango Mustard DipA warm pretzel bite already has plenty going for it: a golden crust, a soft centre, a little chew, and the savoury lift of salt. The mango mustard dip gives…