Articles

  1. Why our fried zucchini strips keep tables coming backTucked inside South Pacific Cafe & Lounge, a Polynesian-inspired restaurant and bar in Battle Ground, Washington, the fried zucchini strips have quietly built…
  2. How Our Kitchen Prepares Lobster Tail with Garlic Butter and LemonAt South Pacific Cafe & Lounge, the kitchen draws on Polynesian tradition and the laid-back hospitality people associate with island cooking. Seafood has…
  3. Pairing house cocktails and appetizers at the tiki hut loungeTucked into Battle Ground, Washington, South Pacific Cafe & Lounge brings a slice of Polynesian warmth to the Pacific Northwest. The venue splits its energy…
  4. Why Our Nachos Come with House-Made Queso and Salsa VerdeNachos are often treated as a quick bar snack: corn chips, a scattering of cheese, perhaps a spoonful of jalapeños. At South Pacific Cafe & Lounge in Battle…
  5. broiled mahi-mahi with a golden macadamia crustThere are few dishes that capture the spirit of Polynesian cooking quite like a fillet of mahi-mahi crowned with crushed macadamia nuts and broiled until the…
  6. Vegetarian plates that travel far past the salad bowlPlant-based eating in Australia has shifted from a niche interest to a mainstream habit, fuelled by rising produce quality at greengrocers across Sydney,…
  7. The Story Behind Our Tiki Head Mug CollectionAt South Pacific Cafe & Lounge, the walls of our 21+ tiki hut lounge hold more than TVs and the soft glow of pendant lighting. They hold a curated collection…
  8. How we build the pickled vegetables that crown our yakisoba bowlAt South Pacific Cafe & Lounge in Battle Ground, Washington, the yakisoba bowl gets a generous heap of crunchy, tangy pickles that our cooks prepare from…
  9. Why our miso-glazed black cod earned a place on the dinner menuThe miso-glazed black cod on our dinner menu at South Pacific Cafe & Lounge is the kind of plate that quietly does a lot of work. It bridges the Polynesian…
  10. Why Wood-Fired Pizza Tastes Better At South Pacific CafeA pizza oven does far more than cook dough. The heat source, cooking surface and timing all influence the crust, toppings and aroma that arrive at the table.…