Executive chef Rene Caba (food items from regular menu; not part of new offerings). File photo
Hau Tree Lanai at The New Otani Kaimana Beach Hotel appeals to kamaaina and visitors alike as fresh and flavorful options crafted with a Pacific Rim fl air are available during breakfast, lunch and dinner.
The exquisite fine-dining selections are served in a unique oceanside setting along picturesque Waikiki Beach as executive chef Rene Caba and his skilled team bring to life Hau Tree Lanai’s cuisine.
To start the day off right, check out some of the brandnew breakfast offerings including Gluten-Free Pancakes ($18) that are made with mochi flour. These ono pancakes, which are nonGMO and vegan friendly, are served with purple yam butter cream syrup to add an ideal level of sweetness to this take on a traditional breakfast staple.
Hau Tree Lanai’s outdoor seating area. Photo courtesy Hau Tree Lanai
Soft Shell Crab Benedict ($22) features the unique texture and flavor of the soft shell crustacean that is rolled in Japanese breadcrumbs before being deep fried and served on butter-toasted brioche buns and accompanied by Hollandaise sauce. Seasonal greens accent this new breakfast item, which is already drawing rave reviews from diners.
During lunch service, be sure to try the newly introduced Hawaiian-Style Brandade ($12). The locally inspired version of a dish that traces its roots back to Europe (including popular versions served in France and Spain) incorporates seasoned and shredded mahi with mashed potatoes all whipped into a hearty cream. The emulsion is served with garlic olive oil toast, which is perfect to dip in the mixture before each savory bite.
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