Seared Foie Gras ($20)
Tucked away in an unassuming building in Kaimuki, 3660 on the Rise specializes in serving luxurious culinary creations in an elegant environment. The numerical name comes from its address: 3660 Waialae Ave., at the base of Wilhelmina Rise. The logo is even a subtle map showing its location.
Established in 1992, the restaurant is the brainchild of executive chef and owner Russell Siu, who credits his family as influences on his refined style of cooking. Under his guidance, 3660 on the Rise has come to specialize in distinctive Euro-Island cuisine blending Siu’s East/West heritage with an emphasis on seasonal products from Hawaii’s oceans and farms.
Fire Roasted Spanish Octopus ($15.50)
His commitment to quality is reflected in dishes ranging from appetizers to main courses. Consider, for a couple of items from the opening “Temptations” part of the menu.
The Seared Foie Gras ($20) is served on crisp baguettes with a Fuji apple and ginger compote then drizzled with a lilikoi port wine sauce for a complex array of flavors.
Then there is the Fire Roasted Spanish Octopus ($15.50). Shaved Maui Onions, spicy tomato concasse and a black olive puree are combined with the octopus in an artfully arranged light starter dish perfect to enjoy with a cocktail or to lay the groundwork for your main meal.
GLOBAL FLAVORS ON ONE PLATE
Grilled Filet Of Beef Tenderloin ($47 large, $31 small)
Executive chef and owner Russell Siu and 3660 on the Rise’s commitment to fine dining is evident in main courses such Grilled Filet Of Beef Tenderloin ($47, or $31 for a smaller portion). This dish combines both surf and turf, as the filet is paired with sauteed shrimp plus a roasted tomato and mushroom ragout. A garlic Burgundy jus offers a taste of Europe, while a hint of Asia comes through in the yuzu hollandaise sauce.
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