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A New Menu Is In Full Bloom

Cover Story

March 10, 2019

Story By: Caroline Wright | Photos by: LAWRENCE TABUDLO

Burgundy Braised Short Rib Loco Moco ($27)

“Hawaii is not a state of mind, but a state of grace.” When he wrote those words, Paul Theroux might have been sitting at a table at Plumeria Beach House Seafood & Grill, where the view is unmatched almost anywhere in the world.

As the flagship restaurant of The Kahala Hotel & Resort, Plumeria Beach House Seafood & Grill provides an extraordinary setting for a magnificent meal. And with the introduction of their exciting new menu, chef Wayne Hirabayashi and his sous chefs, Chealin Hong and Conrad Aquino, all born and raised in Hawaii, have set a table that includes old favorites and a feast’s worth of delightful new items.

Auction Seafood Cocktail ($75 small, $125 large)

A unique breakfast dish, Kalua Turkey Nachos ($16), the Kahala’s version of chilaquiles, is served with blue corn tortilla chips, salsa, guacamole, and queso cream, topped with a sunny-side-up egg.

“We make these with Kalua turkey, wrapped in ti leaves and slow cold-smoked in house, then finished in the oven,” says Hirabayashi.

Kalua Turkey Nachos ($16)

There’s also the luscious Butter Poached Lobster Benedict ($34) featuring butter-poached Maine lobster tails on taro muffins with sauteed spinach, grilled asparagus and poached eggs, topped with house-made Hollandaise.

Seasonal Bruschetta Trio ($15), an ono new item on the lunch menu, starts with three pieces of grilled artisanal bread. One is topped with Big Island goat cheese, roasted beets, and herbs, the second with local honey, ricotta, grilled pineapple, strawberries and lilikoi syrup, and the third is dressed with avocado, Ho Farms tomatoes and fresh basil.

Seasonal Bruschetta Trio ($15)

For the ultimate island-style lunch, public relations director Dara Lum recommends Burgundy Braised Short Rib Loco Moco ($27), which features sauteed Hamakua mushrooms, Maui onions, and a poached egg crusted with panko and deep-fried — it’s an upscale interpretation of a humble classic.

“That’s my favorite dish on the menu,” she notes. “I love the take on the poached egg.”

At dinnertime, Auction Seafood Cocktail ($75 small, $125 large) showcases the best and freshest seafood available that day.

Butter Poached Lobster Benedict ($34)

“Often it’s lemon butter poached lobster tails, jumbo prawns, king crab legs, ahi sashimi, Norwegian salmon sashimi (and) some Hamachi,” says Hirabayashi.

Local palates will praise the flavors found in the restaurant’s Mixed Plate Combination ($60) comprised of a half New York Steak with Red Wine Sauce, Char Siu Lamb, and half a macadamia nut lobster.

“We have three suggested combos on the menu, but guests can make combinations of whatever entrees they want,” explains Hirabayashi.

Fine Feasting

Mixed Plate Combination ($60)

Famous for its uniquely decadent smorgasbords, Plumeria Beach House Seafood & Grill continues to offer some of the finest buffets on Oahu. On Wednesdays, the Curry Buffet offers guests options like Japanese pork, Indian beef and Thai seafood curries. On Fridays and Saturdays, the lavish Best of Kahala Seafood Buffet is available. Finally, the daily Breakfast Buffet features island flavors and treats from around the world, with seasonal fruits, omelet and egg stations, breakfast meats, waffles — and old favorites like Delicate Thin Pancakes with Maple Butter.

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