The Kahala Hotel & Resort executive chef Jonathan Mizukami showcases The Veranda’s Tako-Sargot ($15) in front of a breathtaking view.
Whether one chooses to dine under the iconic chandelier, or in the open-air setting complemented with a captivating twilight ocean view from its lanai, The Veranda offers delicious light fare, craft cocktails and an array of wine, sake and more at The Kahala Hotel & Resort.
The popular lounge area of The Veranda is situated just steps away from the resort’s lobby and offers indoor and outdoor seating that overlooks the beach, pool and Dolphin Lagoon. The open-air setting features contemporary furniture and wood flooring to create a welcoming and relaxed vibe that allows guests to enjoy the globally inspired menu and beverages at The Veranda.
Foie Gras Terrine ($32)
“The Veranda focuses on small bites and shared appetizers, and our chairs are comfortable like love seats, so you can sit back and relax with your friends and enjoy some cocktails,” says Jonathan Mizukami, executive chef at The Kahala Hotel & Resort. “I always like to use local ingredients and integrate them with my background of French cuisine to create dishes that really work as far as texture and flavor profiles go, all while showcasing our local farmers and fishermen with tastes that our local guests and visitors alike will recognize and enjoy.”
Mizukami has introduced an array of new dishes as part of dinner service at The Veranda. Foie Gras Terrine ($32) is accented with seasonal compote, including a Kula strawberry variety, and crostini as this traditional, old-world style classic is capped and served in a small mason jar.
Tako-Sargot ($15)
The innovative Tako-Sargot ($15) features a special local octopus caught by master tako diver Warren Sasaki, a former chef at The Kahala, who uses a unique motorized surfboard with a glass bottom to lure and catch the prized tako. The dish is enhanced with fresh spinach and ogo and an “Escargot Butter” with miniature baguette after the tako is cooked until tender and resembles escargot with a chewy texture of the snail, but utilizing the tako instead and promoting local ingredients.
Smoked Kona Kampachi Rillette ($18) is accompanied by rice crackers and crostini as the farm-raised fish from Hawaii Island is partially smoked, partially poached and accented with a lemon jelly before being mixed and preserved. Steak Frites ($34) is a must-try selection as a 4-ounce portion of local grass-fed beef tenderloin is grilled until medium rare and paired with Maitre d’Hotel Butter and french fries.
Foie Gras Terrine ($32)
The Veranda offers dinner service from 5:30 to 9 p.m. with drinks served until 9:30 p.m. Tuesdays through Saturdays.
Guests may also enjoy the restaurant’s popular Classic Afternoon Tea service available 2-3:30 p.m. Fridays and Saturdays. The Kahala’s new tea menu features pure teas as well as exclusive blends made from high-quality organic, sustainable local ingredients. Tea service also includes “Savory Sandwiches and Sweet Treats” crafted by Mizukami, and as a reminder, credit cards are required to book and prepay via OpenTable.
Steak Frites ($34)
Diners are also treated to live music 6-8 p.m. Thursdays through Saturdays evenings. And, in addition to no cover charge, guests receive complimentary validated parking for up to four hours.
“The Veranda is a great place for gathering,” Mizukami says. “We have seating inside and outside, so diners can feel the breeze while dining and enjoying the live Hawaiian music Thursday through Saturday nights.”
Smoked Kona Kampachi Rillette ($18)
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