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Copper Bar2018-08-09T09:39:53+00:00
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COPPER BAR

Timeless Favorite

Tapas and entrees crafted with local ingredients, and cocktails handmade by Copper mixologists are perfectly paired with enduring panoramic views at lunch, dinner and anytime in between. Nightly music with hula from 5:30 until 8:30 PM is a Mauna Kea tradition.

The iconic Copper Bar is back. Redesigned to embrace its storied past while launching modern traditions for a dynamic future, it’s one of Kohala Coast’s favorite dining and gathering places. Casual, creative tapas and entrees incorporate locally grown ingredients and are easily paired with a selection of craft cocktails, tap beers and wine. Unwind with a handcrafted Mauna Kea Mule and absorb sweeping ocean views that have beckoned travelers for generations.

ATTIRE
Casual Resort Attire (footwear & cover ups required)

HOURS OF OPERATION
 Coffee:
6:00 AM – 11:00 AM

Cocktails Daily:
11:00 AM – 11:00 PM

Lunch:
11:30 AM –   5:00 PM

Dinner:
5:00 PM –   9:30 PM

Hula & Music:
5:30 PM –   8:30 PM  

Days and hours of operations may vary or change without notice

MENUS
Lunch Menu | Dinner Menu | Late Night Menu | Beverage Menu | Wine Menu
Menus are subject to change without notice

Type of Dining: Eclectic, Shared-plates, Eurasian flavors

Location: Mauna Kea Beach Hotel, below the Lobby on the South Side of the Promenade Level

Reservations: (808) 882-5707

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Reserve a Table

Moses “Moki” Tavares, Sous Chef

At Copper Bar, Chef Moki Tavares is responsible for planning and directing food preparations, while supervising a creative kitchen staff.

Born and raised in Hawi, Hawai‘i, Miceli began his career as a line cook at Bamboo Restaurant. He honed his culinary skills in the San Francisco Bay Area before attending the New England Culinary Institute in Vermont. In 2003, Miceli returned to Bamboo Restaurant as head chef shortly before opening Sushi Rock, where he served as chef and co-owner. Before joining Mauna Kea Beach Hotel, he had launched his own private catering company, Rio Chef Services.

Knowing at a young age that he wanted to be a chef, Tavares began his less than conventional route to the Copper Bar kitchen.   Starting as a steward and working his way through every station at Mauna Lani Bay Hotel’s Canoe House, Tavares eventually made his way to leading his own kitchen at Cafe Pesto in nearby Kawaihae.  He eventually came to join Mauna Kea Resort’s team as Hapuna’s Chef de Cuisine at the hotel’s former signature dining room, Coast Grille.  Now at Mauna Kea Beach Hotel, Tavares is anxious to spread his wings, integrate local produce and bring out their “awesome flavors.”

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