As Aaron departs, our main entrées arrive. Chef Kau has chosen the New Zealand rack of lamb, served with a crunchy orb of panko-crusted goat cheese on Maui pineapple jam atop a pool of warm, mint-infused vinaigrette. The plating is stunning, while the flavors meld into a savory sweet-tart harmony. The crunch of roasted Moloka‘i sweet potato is punctuated with the fruitiness of pineapple jam and jalapeno-mint vinaigrette. The second entrée, a generous portion of seared ‘ahi cooked rare, is served with a brandy-peppercorn foie gras sauce that transports me back to a classic steak Diane preparation. The ‘ahi becomes the perfect substitute for red meat, and the flavors and side dishes mimic those one would find with its classic counterpart: asparagus spears and new potatoes in a triple-blanched garlic cream sauce. Mossman’s wine pairing choice, a 2014 Frank Family Vineyards cabernet sauvignon, works with the fish and lamb, as a juicy cherry bomb of fruit marries with the soul satisfying meaty flavors.
What better way to end such a meal than with fire and a touch of artistry? Strawberries Panzini set aflame with Grand Marnier, served with Devonshire cream, Hawaiian brown sugar and chocolate sauce, and paired with a glass of Far Niente dessert wine, caps the night with an extra-sweet finish. Utterly satisfied, we agree that the true luxury of a dinner such as this is the memories we’ll share long after—no dinner jacket required.
