We had a delightful dinner at Restaurant Manuia. The owner, nicknamed China is also a tour guide. Our group of new friends took three of the five tables on this rustic deck overlooking the colorful cemetery across the street and the ocean in the distance. Pisco Sours were a must to start with.
When we sit down, we immediately attack the hot rolls as they are placed on the table. Instead of butter, they are served with a watery salsa that we inhale.
Things on the menu listed as appetizers turn out to be the size of an entrée. My husband and I wanted to try the ceviche because neither of us had ever tried it before but looking at the order on another table, we decide that it’s way too much food in addition to the Pasta Thai that’s calling to both of us.
China’s solution is to give us a half order of the ceviche and charge us half the price. When it comes, I think we could have polished off a whole order. It is that good. And talk about fresh, as we are waiting for our food, a man delivers a fresh off the boat yellowfin tuna. Yum!
The Ceviche Vaikava (full order is $8.000 CLP/$16 US) is made with super fresh yellowfin tuna, cucumbers, tomatoes, onions, garlic, lemon juice and pepper. On the side are a few fried sweet potatoes and some rice.
Another couple in our group starts off with a cheese empanada for $2.000 CLP.
A young woman got the Tropical Salad with shrimp entrée. It has local vegetables, pineapple chunks, green onion and a ginger dressing for $8.500 CLP/$17 US. It looked delicious.
Our Pasta Thai arrives with rice noodles that are light but filling. They are topped with shrimp, sautéed veggies, spicy curry paste, and coconut milk for ($9.900 CLP/$19.80 US). It’s good but not a home run. The ceviche already hit the ball out of the park and it was really hard to compete with that.
Another group member seemed happy with her cheesy shrimp chowder ($8.5000/$17 US). China had warned her that despite the name, it’s not really a soup in the classic sense. It’s listed on the menu under “Hot Entrees.” Her husband had some of that very fresh tuna.
Another couple went for steaks. The wife ordered the simply named Beef, which is a steak with rosemary and wine sauce for $9.800 CLP/$19.60 US. When it comes out less than incinerated, she sends it back for more time on the fire. Her husband’s Poor Man’s Beef is a steak, French fries and onions under a fried egg for $9.500 CLP/$19 US.
Our final dinner damage includes a half order of ceviche, 2 Thai Shrimp, 2 pisco sours, 2 beers for a total of $34.600 or $70 US including tip. I think it was a really good deal for all of the food and drinks we consumed. This dinner and Kotaro were the best we had on Easter Island.
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