Menus

Our menus are a harmonious blend of tradition and innovation, designed to awaken your senses and elevate your dining experience. From meticulously prepared sushi and sashimi to bold, reimagined classics, each plate tells a story of culinary craftsmanship. Whether you’re savoring a familiar favorite or exploring something new, every bite is an invitation to indulge.

SPECIALTIES

BANANAS FOSTER FRENCH TOAST | 24
Mochi battered sweet bread, local banana cooked in Sweetland’s goat milk caramel, whipped cream, shaved Tomme

SMOKED SALMON AVOCADO TOAST | 25
Sourdough, smoked salmon, avocado, sea asparagus, Ho farms tomato, pickled onion, radish, Kupu Place microgreens

LEMON RICOTTA PANCAKES | 24
Lilikoi butter, compressed pineapple

STEAK & EGGS | 49
6 oz Filet, garlic confit potatoes, choice of eggs, lomi Ho farms tomato relish, black garlic bordelaise

JAPANESE BREAKFAST | 35
Miso soup, assorted pickles, daikon, steamed rice, poached egg, broiled Ora king salmon

TRADITIONS COFFEE ROASTERS

(4-CUP FRENCH PRESS)
Hawaiian sourced beans roasted exclusively for us by our coffee partner Tradition Roasters in Kailua

100% KONA | 25
Light roast with notes of brown sugar, lehua honey & rich earth

100% KAʻU | 25
Light roast with notes of lilikoi, macadamia nut, & refreshing minerality

SWISS WATER DECAFFEINATED | 25
Medium roast with notes of hazelnut, candy apple & creamy cocoa

ESPRESSO / LATTE / CAPPUCCINO | 10
Whole milk, Oat milk

TEA BLENDS

BLACK

EROS
Sweet Mandarin orange & warm vanilla passionately embrace Ceylon tealeaves.

AROMA Orange & Vanilla
PALATE Smooth, sweet & creamy
PURPOSE Fall in love

AMOUR
An enchanting dance of rose, cocoa, black tea, uplifting bergamot, and an accent of blue cornflower come together to create this Rose Petal Tea.

AROMA Sophisticated rose perfume
PALATE Sensual & polished
PURPOSE Love at first sight

BVLGARI ARMONIE DI CACAO
This blend celebrates Japan’s White Day, a holiday of reciprocal gifts of appreciation following Valentine’s Day.

AROMA Love is in the Air
PALATE Lingering finish of sweet cinnamon
PURPOSE To light your heart

GREEN

ORGANIC WILD STRAWBERRY
A refreshing “rolled and twisted” Chinese green tea infused with the sweetness of wild strawberries.

AROMA Fruity & vibrant
PALATE Sweet, light liquoring
PURPOSE Escape into strawberry fields

CHERRY BLOSSOM
Grassy Japanese Sencha green tea lightly infused with sweet, candied cherry.

AROMA Mildly grassy & cherry
PALATE Supple, well-balanced
PURPOSE Savour fleeting moments

BUBBLE GUM POPSICLE
This sun-kissed palate of sweet-tart passion fruit, lychee, and juicy pineapple is playfully nostalgic.

AROMA Fruity, fresh, inviting
PALATE Bubble gum
PURPOSE Summer romance

HERBAL

GINGER YUZU
The distinct grapefruit, lime, and orange character of yuzu brightens this herbaceous ginger herbal.

AROMA Citrusy & stimulating
PALATE Spicy & invigorating
PURPOSE Gain balance

GARDEN OF SECRETS
Earthy & eclectic mélange reminiscent of obscure tonics and elixirs.

AROMA Minty & fresh
PALATE Earthy richness with a subtly sweet finish
PURPOSE Blooming inspiration

TIMELESS
Pronounced citrusy and herbaceous blend is crafted to pair unequivocally with those timeless moments in life.

AROMA Citrusy, herbaceous
PALATE Sweet & floral
PURPOSE Timeless glamour

ROOIBOS

ORGANIC VANILLA ROOIBOS
Madagascar vanilla bean naturally sweetens this organic rooibos loose leaf tea, producing a round, full cup.

AROMA Fragrant caramel
PALATE Opulent, creamy structure
PURPOSE Rebirth

BVLGARI ESTATE
Hand-crafted creamy rooibos is luscious with fruit-driven flavors and delicate florals.

AROMA Stone fruit sweetness & blossoms
PALATE Sweet & floral finish
PURPOSE Timeless glamor

BVLGARI INVERNO
Tantalizing rooibos with a multi-dimensional mélange of bergamot, orange zest, and lively tangerine.

AROMA Delicate citrus
PALATE Medium-bodied, sweet finish
PURPOSE Enriching warmth

OOLONG

OSMANTHUS FLOWER
Rare osmanthus flowers delicately scent this top-grade mountain Formosa traditional oolong tea.

AROMA Luscious, velvety apricot
PALATE Sophisticated, pronounced sweetness
PURPOSE Savor the exquisite

MONKEY PICKED OOLONG
Highly prized and hand-picked, Monkey Picked Oolong tea is excellent for multiple infusions.

AROMA Golden orchid, intriguing
PALATE Elegant, complex layers
PURPOSE Wisdom through tradition

IRON GODDESS OF MERCY
Ti Kuan Yin, Guanyin, or Iron Goddess of Mercy is one of the most prized oolong teas.

AROMA Golden orchid, slightly woody
PALATE Elegant, earthy, complex layers
PURPOSE Sophisticated elegance

White

PANTONE COLOR OF THE YEAR 2024 PEACH FUZZ
Soft skin gives way to lips. Notes of sunshine entices further exploration. Sweet juices trickle over the palate, joining inner world with outer.

AROMA Ripe Peach
PALATE Confectionary & pleasant
PURPOSE Celebrate connection

RUDD BARREL AGED CABERNET TEA
A jasmine white tea aged in a French oak barrel that previously aged Cabernet Sauvignon from the 2010 Rudd Oakville Estate vintage.

AROMA Notes of berry, wine-like
PALATE Earthy oak, exquisite jasmine
PURPOSE A Connoisseur’s cup

STRAWBERRY FLOWERING TEA
These hand-sewn tea blossoms are an ancient tradition from the Yunnan province, said to bring good fortune & luck to the tea drinker.

AROMA Sweet, light liquoring
PALATE Fruity & Vibrant
PURPOSE Delight in sweet moments

UNCONVENTIONAL TEAS

MANOA CHOCOLATE | MANOA CHOCOLATE TEA
The Japanese term “Mottainai” can be translated as “What a waste”, it encourages using the output from one process into the input of another. In this case the shells of the roasted cacao beans are steeped in hot water creating a chocolatey aromatic “Tea” This tea contains Theobromine which has a similar molecular structure to caffeine. Theobromine is known for lifting your mood, providing focus and clarity.

TRADITION COFFEE ROASTERS | 100% KONA CASCARA TEA
This intense sweetness of dried cherries combined with hibiscus aromatics are created from the fruit known as a coffee cherry. Coffee “beans” comes from a delicious, sweet fruit about the size of a penny. The fruit and skin are dried on open air beds to create this antioxidant rich blend. Cascara consumption is believed to predate roasted coffee, so enjoy this very traditional tea! Cascara Tea contains approximately 25mg of caffeine much like a green tea.

SAVORY BITES

LAURENT-PERRIER CUVÉE ROSÉ & SPINY LOBSTER + GOLDEN OSCIETRA CAVIAR

brioche, lemon-parsley aioli, celery

We start by pairing Laurent Perrier Rosé with spiny lobster and caviar. Delicate, sweet lobster is tossed in a lemon-parsley aioli and garnished with Golden Oscietra caviar on a house-made brioche roll.

FOIE GRAS TORCHON

Buttered shokupan toast, guava-pink peppercorn gelée

Our Foie Gras Torchon remains a crowd favorite, in this instance being paired with a guava-pink peppercorn geleé. Our torchon is cured in-house using the traditional French technique. We use Barbados dark rum which lends to sweeter notes in the final product on a mini house-made sesame burger bun.

BEET CURED KING SALMON

avocado, blood orange, pickled shallots, phyllo nest

Fresh king Salmon is cured for 48 hours with turmeric, and fresh red & golden beets. It is then paired with avocado, blood orange segments and pickled shallots on a phyllo nest.

CARIBBEAN CURRY

Bara (flatbread), channa + aloo, kuchela, tamarind sauce

A completely plant-based dish, chickpeas and potato are cooked in curry and paired with pickled mango and tamarind sauce, served with a traditional Indo-Caribbean flatbread, and presented in a fresh cocoa pod adding tropical fruit notes to the curry. Its origins in Trinidad & Tobago, this dish is enjoyed throughout the Caribbean.

GRILLED OCTOPUS

Breadfruit Cou Cou, cucumber

Octopus makes its debut on the Spring menu. The octopus is cooked until tender and finished over Binchotan. Paired with a creamy breadfruit (Kupu Place) puree and pickled English cucumber.

KOMBU CHAMOMILE TEA

Tealeaves Chamomile flower, mizudashi, braised vegetables

Kombu is cold brewed for 24 hours with cacao shells, giving a very delicate, chocolatey flavor. This is then heated and poured tableside over seasonal braised vegetables and Tealeaves Chamomile flowers.

YUZU OLIVE OIL SORBET

Strawberry consommé, Big Island sea salt, shiso oil

The essence of fresh strawberries is extracted slowly over 4 hours. The resulting “consommé” like liquid is poured tableside over a yuzu-extra virgin olive oil sorbet, with a few drops of house-made shiso oil and sprinkling of black lava salt.

CHOCOLATE + PASSION

Lydgate Farms 70%, lilikoi, sakura

This creation is a mini pillow of intensity! Spring harvest 70% Lydgate Farms chocolate is lightened and combined with lilikoi & cherry blossoms. The slight saltiness of the Sakura accentuates the red berry notes in the chocolate which lends to the fragrant lilikoi.

ANDAGI

Big Island honey, citrus

Traditional Okinawan doughnuts tossed in warm Big Island honey. We have made this item completely Plant Based as well, without any compromise in texture or flavor.

TUTTI FRUTTI

Tealeaves Bubble Gum Popsicle Tea panna cotta, tropical fruit

Tutti Frutti, traditionally a fruit forward combination with the addition of vanilla. This verrine combines the flavor of Tealeaves Bubble Gum Popsicle Tea (Green Tea, passionfruit, lychee, pineapple) panna cotta, with fresh blood oranges and grapes; both compressed with essence of banana and elderflower. A truly nostalgic dessert.

MATCHA TIRAMISU

Tencha match cream, Midori, pineapple-passion fruit gelée

Ceremonial grade Tealeaves Tencha Matcha is represented in different forms in this Tiramisu-like dessert. Pineapple & passionfruit adds fruity notes to the delicate green tea dessert that is finished with an Almond-Matcha crumble.

GLORIA’S LEMON POPPY SCONES

Devonshire cream & Calamansi-Pineapple marmalade

Delicately moist scones create the perfect ending to our Afternoon Tea. House-made Calamansi-pineapple marmalade and Devonshire cream keeps the English tradition alive.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

STARTERS

*Kona Kampachi | 25
Kupu place nasturtium, green apple ponzu, trout roe

Scallops | 26
Chinese black bean & smoked Kurobuta ham velouté,
trout roe, celery root

Maui Beets | 25
Pickled mustard seeds, spiced pepitas, Sweetland tomme tuille,
ko cho jang vinaigrette

*Wagyu Beef Tartare | 28
Egg yolk gel, black garlic, potato pave

Seasonal Oysters | 21
3 pcs oysters, Thai chili mignonette,
Ho farms cucumber, shiso

AINA

SRF Wagyu Shortrib | 60
Ginger scallion pesto, shiitake, lemongrass star anise reduction

*Marrunga Marble Lamb | 55
Brown butter ulu puree, pineapple chimichurri, coconut aji amarillo sauce

*Maple Leaf Duck Breast | 52
Turnip, endive, ume blueberry gastrique

*Toriyama A5 Wagyu | 70 Supplement 25
Maitake, mochi rice, yuzu long pepper soy reduction

DESSERTS

Enchanted Black Forest | 18
black forest cake, pistachio sponge, cherry foam, chocolate bark

Autumn Breeze | 18
hazelnut cake, miso caramel white chocolate mousse, cranberry, pumpkin
cremeux, spiced pears

Tropical Fall Fusion | 18
pineapple ginger frozen yogurt, tropical fruit twist, meringue, almond sponge

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Vegetarian and gluten free options available with 48 hours notice.
We kindly ask that all children remain seated and be on their best behavior, ensuring a pleasant experience for all our guests. Thank you for your understanding and cooperation.
Our corkage fee is $50 per 750ml and outside wine must not be available on our wine list regardless of vintage. As our wine list evolves weekly, please email us for confirmation.
A 20% service charge is added to parties of 6 or more.

Cocktails

Haku Lei
Haku vodka, Combier rose, hibiscus, lemon juice, Luxardo maraschino

Dragon Wings
Koloa rum, papipi pua, fresh pressed sugar cane, calamansi

Hala Kahiki Spritz
Pineapple infused Aperol, Laurent Perrier Champagne

Hibiscus-Guava Margarita
Centenario reposado tequila, Cointreau, cold drip hibiscus tea, guava, lime

French 43
Remy Martin VSOP, Liquor 43, macadamia nut horchata

Whiskey Business
Bulleit rye, house blend old-fashion syrup

Hawaiian Honeymoon
Roku gin, St. Germain elderflower, lime, lychee puree

Kona Martini
Tradition 100% Kona, Kahlua, Frangelico, Haku Vodka

Smoke & Mirrors
400 Conejos Mezcal, tamarind cordial, Ancho Reyes

Mai Tai for Jamon
Diplomatico Planas silver rum, Pierre Ferrand dry curacao,

Cointreau. Orgeat, lemon, Koloa dark float

24.

Make a Reservation

Breakfast

FRESH START

WAIALUA EGGS

SIDES

SPECIALTIES

CONTINENTAL

OATMEAL

TRADITIONS COFFEE ROASTERS

MANOA MILILANI 70% HOT CHOCOLATE

JUICES

TEALEAVES PREMIUM TEAS

TENCHA MATCHA LATTE

Afternoon Tea Menu

TEA BLENDS

BLACK

GREEN

HERBAL

ROOIBOS

OOLONG

White

UNCONVENTIONAL TEAS

SAVORY BITES

Dinner Menu

JADE

EMERALD

SAPPHIRE

Dry Aged Prime Tomahawk For Two

ENHANCEMENTS

STARTERS

KAI

AINA

DESSERTS

Cocktail Menu

Mugen Cocktails by Ricardo Barajas, Mixologist

Cocktails