Keeping It FreshA La Carte Columns
October 9, 2016
Story By: Caitlin Basilio |
Offering an eclectic mix of sunny Australian-style cuisine made with the freshest ingredients, Bills Hawaii knows how to keep its guests on their toes. The restaurant serves up exciting new menu items and daily specials on the reg.
Located in Waikiki, Bills Hawaii opened in March 2014 and is one of 17 in Aussie chef and food writer Bill Granger’s string of eateries.
Executive chef Lucas Woodden and general manager Eki Locke recently revamped the restaurant’s menu after traveling to London with other members from Bills’ international team. They’ve introduced new dishes such as Cauliflower Fritters & Tofu Yellow Curry ($18).
“Bill loves to travel and get his inspiration from the locals,” says Woodden, when describing the story behind the dish. “Curries are very huge in London, so when he moved to London, he found a new inspiration for curries.”
Flavors From The East
Another new dish is Chili Miso Salmon, Hot & Sour Aubergine (eggplant) and Herb Salad ($22). Executive chef Lucas Woodden starts by making a sweet miso marinade enhanced with mirin and gochujang (Korean chili paste). After the salmon soaks up those flavors for a minimum of 24 hours, it is pan-seared until medium rare with a little char. The accompanying sauce has hints of ginger and sesame oil, while ginger, red jalapeno and green onions add punch. “It’s a fusion of Japanese and Korean dishes,” Woodden says.
280 Beachwalk Ave., Waikiki
(Just Off Kalakaua Avenue)
922-1500 | Daily, breakfast: 7-11 a.m., lunch: 11 a.m.-5 p.m., dinner: 5-10 p.m.; happy hour, 3-6 p.m. | Billshawaii.com Validated parking is available in the Bank of Hawaii parking structure located across the street from the restaurant.