Exhaustive, 8 course menu prepared using freshest and lavish ingredients
Hoku's at The Kahala Hotel & Resort
The Kahala Hotel & Resort, frequently visited by world-class guests and celebrities, is about 5-10 minute drive from Waikiki. The resort is right next to the beach in Kahala area, where Hawaii’s most luxurious houses are. Hoku’s is the resort’s signature restaurant. It is located on the second floor and provides a great view of the beach and romantic ambience, especially at sunset. Hoku’s is well established as one of the best fine dining in Oahu and combines luxurious atmosphere, high quality service and entertainment to provide unforgettable experiences to the guests.
Kahala Resort
CHEF'S TASTING MENU
Hoku’s proud menu is the ‘Chef’s Tasting Menu’, which is prepared in 8 course meal. Ingredients are carefully picked and prepared and created into a high-quality meal.
CHEF’S TASTING MENU
$130 without wine pairing
$175 with wine pairing
*Not including tax and service charge (approximately 23%)
AMUSE BOUCHE “EGGS on EGGS”
melon custard ǀ ossetra caviar
Melon custard and caviar decorated with edible flowers
LOCAL GOAT CHEESE DUO
surfing goat ǀ hawaii goat dairy roasted beets ǀ pear ǀ avocado mousse spicy lilikoi ǀ pistachio
Wine Pairing: Henri Bourgeois, ‘Les Baronnes’ Sauvignon Blanc, Loire Valley
Hawaii’s grown beets combined with pear, avocado mousse and pistachio cheese
BIG ISLAND ABALONE
uni espuma ǀ ho farm cherry tomato sea asparagus
Wine Pairing: William Fevre ‘Champs Royaux’, Chablis, France
Big Island Abalone topped with asparagus, cherry tomatoe and cream sauce
FOIE GRAS
seasonal fruit compote ǀ macadamia nut crumble cacao ǀ toasted sweet bread
Wine Pairing: Royal Tokaji, Late Harvest, Hungary
Goose liver (foie gras) on top of sweet bread with fruit and Macadamia Nut on the side
SHELLFISH RAVIOLI
small kine farm crimini mushroom ǀ spinach ǀ sake butter soy reduction ǀ shiso
Wine Pairing: Patz and Hall, Chardonnay, Sonoma Coast
Ravioli cooked with spinach and mushrooms
HAMAKUA MUSHROOM CRUSTED CHILEAN SEABASS
confit Ho farm tomatoes ǀ fennel ǀ potato
Wine Pairing: Melville Estate, Pinot Noir, Sta. Rita Hills
Mushroom with Sea Bass
TENDERLOIN of BEEF
hearts of palm soubise ǀ baby vegetables truffle red wine jus
Wine Pairing: Melville Estate, Pinot Noir, Sta. Rita Hills
Tenderloin Steak served with Vegetables
HAWAIIAN CHOCOLATE CREMEUX
crisp macadamia nuts ǀ white chocolate mousse tangerine sorbet
Wine Pairing: Pio Cesare, Mos
Macadamia Nut with White Chocolate Tangerine Mousse and Sorbet