Lava rock oyster (Kualoa oyster, paprika, charcoaled coconut beignet)
Home baked bread with asparagus butter
Coconut shrimp (Kauai shrimp, coconut, cocktail sauce, nasturtium)
House made ricotta (Santa Barbara sea urchin, Kahuku corn, house made ricotta)
Paris.Poke No 5 (big island beef, ahi, local egg, apple banana)
Kona lobster (Kona lobster, grilled Maui onion, tomato)
Waimanalo mushroom consommé (Small Kine Farms mushroom, heart of palm)
Niihau lamb (Niihau lamb, taro, Waimanalo mushroom, watercress)
Chef Yamanaka
Kilauea lava cake (Manoa chocolate, raspberry, anglaise)
A relatively recent addition to Waikiki’s fine dining scene, this stylishly appointed restaurant offers contemporary French cuisine prepared with locally sourced ingredients. Pre-dinner cocktails and pupus can be enjoyed in the comfortable bar before the evening’s meal and culinary theatrics commence.
The prix fixe menu is served twice daily, seating at 5:30pm and 8pm, along with optional wine, sake or tea pairing courses. Regrettably, the wine pairing comes in servings that are frustratingly ungenerous.
Thankfully the food itself is more satisfying, with Chef Yamanaka (a graduate of Japan’s lauded Tsuji Gakuen culinary school) having spent several years in Paris learning the techniques and intricacies of French cuisine, enabling him to combine Parisian sensibilities and Japanese attention to seasonal fare with the rich flavours unique to the Hawaiian islands.
+1 808 212 9282