Na`au x PAI Collaboration Dinner

Last night the Na`au team was thrilled and honored to have been invited by PAI Honolulu for a collaboration dinner.

Here are the dishes from the 12-course menu.

   

burnt miso liver pâté, ‘ōhelo berry gastrique | Brian Hirata

open-faced Maui venison heart pastrami sandwich, kimchi brussels | Brian Hirata

adobo head cheese, black pepper créme fraîche, chicharrones 

HAWAI‘I’S RAINFOREST  | Brian Hirata

hāpu‘u, bamboo shoots, hō‘i‘o, pepeiao, freshwater prawn cake, chilled prawn consommé

OPIHI  | Kevin Lee

black winter truffle mousse, celery root, wakame

`ŌPELU CAESAR | Brian Hirata

`ōpelu “baba-bagna,” romaine, arrow crisp, smoked-dried `ōpelu

 

AGEDASHI XO TURNIP CAKE  | Kevin Lee

miso cured ali‘i mushroom, smoked akule, ti leaf consommé

GRANDMA’S SHRIMP TEMPURA  | Brian Hirata 

Moloka‘i ama ebi, ehu mousse, daikon tsuri

SQUID LŪ‘AU LASAGNA  | Kevin Lee

lū‘au leaf pasta, he‘e ragu, smoked chili pepper water, kombu mornay

FISH AND POI  | Brian Hirata 

poached Kona kampachi  filet, wu gok, limu ‘ele‘ele

LOBSTER KATSU CURRY  | Kevin Lee

avial coconut curry, baby root vegetables, tamarind katsu sauce

STEAK N’ EGGS  | Brian Hirata

62-day dry-aged grass-fed beef, 65-degree quail egg yolk, cauliflower-egg white mousse, Spanish needles chimichurri

SORBET  | Kevin Lee

pineapple, passion fruit, orange, guava

DARK CHOCOLATE HAUPIA  | Kevin Lee

blood orange

Huge thank you to the PAI team for the hospitality and to everyone who joined us!