Located in the iconic Moana Surfrider, a Westin Resort and Spa, the
beachhouse at the moana offers guests an oceanfront dining experience that specializes in steaks, seafood, and an award-winning wine list.
Nadia and I were fortunate to have dinner a few evenings ago at this acclaimed restaurant, which opened in 2007.
Our reservations were for 6pm, just as the sun began to set.
It was only fitting that I start off the evening with a Veranda Sunset Cocktail - a signature cocktail made with Pomegranate Essence, Grey Goose Vodka, and Simple Syrup.
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| Veranda Sunset |
Nadia opted for another signature cocktail, the beachhouse Cocktail, which consisted of Fleur Elderflower Liqueur, Sparkling Wine, and Effervescence.
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| beachhouse Cocktail |
After toasting to an amazing dinner ahead, and being served some complimentary bread and an amuse bouche, we were ready to devour the appetizers.
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| Complimentary Bread - Nadia couldn't get enough of it! |
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| Amuse Bouche - Hummus |
The Crispy Asparagus - asparagus cooked tempura-style, was perfectly cooked - light and crispy. The dish was supposed to have been served with a Parmesan Custard (I realized it was missing only after reviewing the menu for this write-up), but I thought the asparagus was fine just as it was served (although I would like to try the Parmesan Custard next time).
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| Crispy Asparagus |
We were going to just stick with the asparagus, but at the recommendation of our very friendly and enthusiastic server, Ricky, we also ordered the Lump Crab Cakes, which was served with a Red Pepper Rouille, Asian Guacamole, and a mixture of Frisee and Hearts of Palm.
The Crab Cakes were portioned just right, and they were heavy on the crab meat, light on the fillers - just the way I like them.
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| Lump Crab Cakes |
To our surprise, we were also presented with a dish of Abalone Escargot. Nadia was very hesitant to try it, thinking it was "true" escargot, and even after being told that it was abalone (a sea snail), not land snails, she still had to check the menu to be sure.
The Abalone Escargot - Kona Abalone in the style of Escargot Bourguignon, was tender, and the garlicky sauce was delish as a dip for the bread (and yes, Nadia liked the Abalone Escargot - we both ate three pieces!).
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| Abalone Escargot |
For our entrees, I opted for the Hamakua Mushroom Risotto.
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| Hamakua Mushroom Risotto |
The Hamakua Mushroom Risotto - a medley of mushrooms mixed in with creamy rice, garlic, and Parmesan was heavenly.
Nadia couldn't stop raving about the Lobster Pasta, particularly the Hand Cut Pappardelle, which was tossed in a Truffle Mornay Sauce.
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| Lobster Pasta |
Once again, Ricky encouraged us to order more - perhaps one of their popular steaks, or any other kind of protein - but we were both adamant about our entree choices, and we had already ordered three sides - anything additional would have surely meant no room for dessert!
I'm not a big kimchi or brussels sprouts fan, and Nadia mentioned bad experiences when she was a kid, but Ricky (who also dislikes brussels sprouts), said the Kimchi Brussels Sprouts are fantastic. I'm glad we gave the dish a try, because it was indeed delicious!
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| Kimchi Brussels Sprouts |
The Lobster Truffle "Mac" and Cheese with a Brown Butter Crumb Topping was yet another dish highly recommended by Ricky, who declared it one of the best items on the menu.
It was very rich and creamy, and an excellent side dish (best paired with a non-pasta main entree).
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| Lobster Truffle "Mac" and Cheese" |
I love tater tots - it's just one of those comfort foods that is hard for me to refuse. If there is such a thing as gourmet tater tots, these Truffle Potato Tots topped with Boschetto Cheese fit the bill!
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| Truffle Potato Tots |
Although Nadia and I were both absolutely stuffed, we did save just enough room for dessert.
I couldn't resist the Chocolate Peanut Butter Crunch Bar. It was simply divine, and the Peanut Butter Powder gave the dessert that extra special touch.
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| Chocolate Peanut Butter Crunch Bar |
Nadia enjoyed the Kona Coffee Cheesecake, which was served in a glass over Coffee "Jelly," beneath a Kona Coffee Tuile, and accompanied by a Mango Passion Fruit Sauce.
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| Kona Coffee Cheesecake - served with the Kona Coffee Tuile atop the glass (we placed it on the side for photo purposes) |
To end our amazing dinner, we each indulged in a piece of lavender-infused chocolate.
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| Lavender-infused chocolates |
It's needless to say any further just how great the food and the service was.
Nadia and I left the dinner delightfully full, and I am eager to go back!
What a way to kick off the new year - with a fabulous dining experience!
beachhouse at the moana
2365 Kalakaua Avenue
Honolulu, HI
808.921.4600
Thank you to beachhouse at the moana for hosting our meal. Additional gratuity was paid on our own.
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