Roy's Beach House now open
August 4th, 2016
PHOTOS BY NADINE KAM / firstname.lastname@example.org
Roy's Beach House has opened its doors at the Turtle Bay Resort.
Roy Yamaguchi is a busy man on a roll this year, slated to open four Hawaii restaurants. First to debut is Roy's Beach House at Turtle Bay Resort, which opened its doors Aug. 2.
During a preview dinner a day ahead of the opening, I was able to sample some of the resort menu at the beachfront restaurant and bar that replaced Ola restaurant.
Given the beachfront setting, surprisingly the first in Roy's 28-year history in the islands, the chef offers fare worthy of Hawaii's royals who once swam and relaxed at Kuilima Cove, and honors Hawaii's hotelier history with dishes like pineapple upside-down cake and Surf & Turf, that attempted to introduce a little bit of Hawaii's culinary fare to westbound visitors. We've come a long way since then, but those dishes do stir a pleasant sense of nostalgia.
Next up will be his Eating House 1849 restaurant, which pays homage to Hawaii's plantation past, set to open in the revamped International Market Place, followed by openings in Kapolei and on Maui. Can't wait for all of International Market Place to open, but for now, photos below show little of what you can expect from a visit to Roy's Beach House.
Roy's Beach House at Turtle Bay Resort is open daily for lunch from 11 a.m. to 5 p.m., and dinner from 5 to 10 p.m. Call (808) 293-7697.
A glorious beach setting is always a welcome sight.
Another welcome sight after a long drive, Beach House sangria and Just Because cocktail of rum, passionfruit and lilikoi purée and mint, topped with coconut flakes. So ono!
I love that Kualoa Ranch is able to produce oysters, served here with wasabi cocktail sauce, Tabasco-tequila mignonette and jalapeño ponzu.
Island-style poke over your choice of brown or white rice is $20.
TOP 3 DISHES
Here are my dinner picks to date, though I need to go back and reaccess before a formal review.
Maybe because it's summer, and it's so hot outside, this Hau'ula tomato salad ($16) was light and fresh, just what I needed.
Again, because there was so much meat on the table, silky misoyaki butterfish ($38) with sizzled Ho Farms tomato sauce offered respite from heavier dishes.
I loved the idea of retro pineapple upside-down cake and the mellow sweetness of the caramelized pineapple. Not a sour note here.
This photo doesn't begin to show how large this Tuscan braised lamb shank is. Let's just say it was shared by eight people and I had enough leftovers for two meals. Beans could have had less salt.
Macadamia nut mahimahi is a stock dish that gets an upgrade from an accompaniment of lobster Pernod essence, like a concentrated lobster bisque.
When the mahi reappeared with braised shortribs on a Surf & Turf plate ($37), we didn't know the sauce was the lobster essence for the fish, so dipped the beef in it. The shellfish-beef combo was a winner with the men at the table.
Thai chicken was layered with curry sauce and a sprinkling of peanuts. Served with pineapple chutney and jasmine rice.
Chocolate souffle cake is always a favorite of chocoholics.
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at email@example.com and follow her on Twitter, Instagram and Rebel Mouse.
Posted in American
, Asian Fusion
, First course: What's new
, Food & Drink
, Hawaii style
, Hawaii sustainability
, Take a Bite
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