The Plumeria Beach House at The Kahala (5000 Kahala Avenue) was my final choice for the 2010 Restaurant Week benefiting the Culinary Institute of the Pacific at Diamond Head. JM and I went out for dinner at the open-air dining restaurant at the exclusive Kahala Hotel. Here are my comments.
Although I’ve dined at The Kahala for many years, from the Kahala Hilton to the Kahala Mandarin and now The Kahala, meals there have been infrequent. I’ve eaten at Hoku’s and the Beach House but I wanted to revisit when I read that the three-course fixed priced menu ($40/person) for Restaurant Week at The Kahala included lamb.
On the recommendation of our waiter, both JM and I chose the ahi carpaccio with soy ginger aioli for our appetizer. What a great choice! The ahi was fresh and the aioli sauce was the perfect complement. JM ordered the top sirloin with fire roasted pineapple salsa for her entree and I ordered the lamb rack. The Plumeria Beach House was out of the top sirloin but substituted a rib eye.
Both JM and I ordered our entrees cooked medium. My food came out perfectly. The lamb was served with a mint sauce, mashed Okinawan sweet potatoes and asparagus and was cooked just the way I liked it. I ate two ribs and took the other two home for another meal. Unfortunately, JA’s rib eye was thin and cooked more well done than medium and the taste so so.
JA chose the Kahala Sundae for dessert and I chose the vanilla creme brulee. The creme brulee was very good. I ate half and took the rest home and ate it for breakfast. So yummy.
Service was good and the food fine. The fixed price dinner made eating at The Kahala reasonable. However, normally the Plumeria Beach House is expensive and in my opinion, not worth the price. Perhaps that’s one of the reasons that my visits to The Kahala have been infrequent. If you would like to try the Plumeria Beach House, call 808-739-8760 for reservations.