A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: HERB CRUSTED LAMB ($28)
Stop in to Vintage Cave Cafe and get whisked away to an elegant Italian locale right in the comforts of paradise. The elevated restaurant features an extravagant atmosphere with intricate paintings of cherubs and the night sky, crafted with walls of castle-like bricks.
Once seated, escape into a menu of decadent offerings from lamb and steak, to pizzas, pastas and more for dinner. As for lunchtime, tea time hours present bite-sized sandwiches, cakes and patisserie selections. According to general manager Andrew Corbin, a new menu is on the horizon with tea time combinations set at $22 per person.
What’s more, customers can look forward to live entertainment every night from 6:30 to 9 p.m., showcasing popular local talent including Ben Vegas, Weld-en Kekauoha and Nick Kaleikini, among others.
Since 2016, Vintage Cave Cafe has pleasantly presented exquisite Italian food in a tranquil setting with options for diners looking for everything from a low-key night to wining and dining in style. The cafe also has a sister location called Vintage Cave Club located just across the mall under Macy’s.
“We have a really extensive wine list, both here and at the club. Lots of really good price ranges starting from $40 a bottle up to upward of $1,000,” says Corbin.
Stop in and discover everything this fine restaurant has to offer, and you’re sure to find something that’ll deliciously tickle your fancy.
GET SAUCY
A savory and rich Marsala sauce adds the perfect amount of flavor to this must-have dish.
COMING TO A DISH NEAR YOU
As part of the revamped dinner offerings, this sought-after meal will be available in mid-April, when the eatery’s new and improved menu rolls out.
VEGGIES GALORE
Roasted vegetables of potato, mini corn, asparagus, carrot, Brussels sprouts and tomatoes make for satisfying complements to the meaty counterparts.
TAKE A SEAT FOR MEAT
Two Australian lamb chops are herb crusted with a subtle yet flavorful parsley and ginger dusting held together with Dijon mustard spread.
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