More Than Just Good ‘Brekkie’
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Bills Hawaii first made its way to Waikiki in March 2014. Australian chef, food writer and TV personality Bill Granger founded the popular international restaurant in 1993 in Sydney’s Darlinghurst neighborhood. In 2008, he took his business international by expanding to Japan and London. Most recently, Granger brought Bills to Seoul, Korea.
Famous for its Australian “brekkie,” tourists and locals alike flock to Bills Hawaii for its beloved ricotta banana hotcakes, light-as-air fluffy scrambled eggs and Stumptown Coffee. However, the brunch haven has more to offer than just outstanding breakfast. Its lunch, dinner and happy hour menus have been attracting crowds as well, especially with their latest tasty additions.
According to PR and marketing director Mona Wood-Sword, Bills Hawaii executive chef Lucas Woodden and general manager Eki Locke travel to London a couple times per year to learn the newest recipes and techniques to keep Bills’ menu fresh and exciting.
“(The eatery) sticks to Granger’s philosophy of an easygoing and joyful approach to cooking using the freshest, locally-sourced, organic ingredients,” she says.
DELECTABLE RIBEYE, SALMON
Diners now can sink their teeth into Grass-fed Organic Char-grilled 10-ounce Ribeye Steak ($29, dinner only) served with ponzu sauce, watercress and fries. Another favorite is Chili Miso Salmon, Hot & Sour Aubergine and Herb Salad ($22, lunch and dinner), which executive chef Lucas Woodden creates 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.
280 Beachwalk Ave., Waikiki (Next To Hard Rock Cafe)
Breakfast: 7-11 a.m.; lunch: 11 a.m.-5 p.m.; happy hour: 3-6 p.m.; dinner: 5-10 p.m.
Validated parking is available at the Bank of Hawaii building across the street.