By Anni Caporuscio


From left to right, Pastry Chef Heather Campbell, Chef de Cuisine Antwon Brinson and Executive Sous Chef Franck Desplechin. They closely to create a wide array of dining experiences which include local foods and flavors, a strong value of St. Regis dining. Recently, they re-created the Makana Terrace from a Pacific Rim style restaurant to seafood, which Kaua‘i has in abundance.

Makana Terrace’s Sunday Champagne Brunch at the St. Regis Princeville is a luxurious experience. After acquainting ourselves with the unparalleled views of Hanalei Bay and sipping Kona coffee, tropical mimosas and St. Regis Kaua‘i’s signature Aloha Mary, we enjoyed a world-class spread of the finest dishes.

Hawaiian Pineapple and Chili Pepper Soup. Vegetable Wellington. Steamed Bao Buns with Char Siu Pork. A Fresh Sushi Station. A Vegetable Display. Grilled Hawaiian Seabass with Mango and Maui Gold Pineapple Salsa.

Shall I go on?

The Omelet Station. The Waffle Station. A station for the keiki. A selection of pastries so beautiful they are themselves art pieces.

Chef Desplechin and Chef Brinson do a major change up of the Sunday Brunch once a quarter to freshen it up according to the seasons. The brunch is trending towards becoming not only a tourist treat, but for locals as well, and the change up gives us something new to anticipate each season. This includes updating the dishes to local seasonal offerings, as well as changing the displays and design of the presentation.

The brunch is only on Sundays, from 11 a.m. to 2:30 p.m. Local residents enjoy a 20 percent kama‘aina discount.

Visit for more information.

  • Anni Caporuscio is a food lover and can be found daily at her Kapa‘a business, Small Town Coffee.

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