Fare Play

September 1, 2012 | By Waikiki Magazine Team

Beachhouse celebrates summer with several new menu options.

There’s no denying the allure of a great steak, and no other restaurant does “steak house” quite like Beachhouse. With its airy oceanfront setting at the Moana Surfrider, the elegant restaurant definitely raises the bar.

True to the quality of Beachhouse’s menu offerings, Chef William Chen and his staff sought to expand the menu to showcase the bounty of Hawai‘i with some summer-themed dishes.

It’s hard not to think of warm, breezy, lazy summer days when you experience these dishes. And, an experience is truly what it is: the colors, textures and, of course, flavors all work to excite the senses.

Appetizers such as the diver scallop, sitting in a spring pea broth, is dressed up with local Thai water-melon and crispy prosciutto, provide a glimpse into the treat of tastes, textures and flavors that await in this new menu. There’s also the salad of Rainbow Beets—baby beets tossed with local arugula, vinaigrette and Surfing Goat Dairy’s (from Maui) goat cheese. It all comes together as a lush salad that’s light with a hint of richness from the cheese. Looking for a meatier starter? Opt for the house-braised pork belly topped with an Asian glaze made of local honey and served with wilted greens tossed with pork cracklings. The richness of the braised pork is lifted by the crisp flavors of the greens. Or, for a more continental dish, try the roasted bone marrow served with a crostini. The marrow, made with citrus and fresh herbs, makes for a decadent starter.

The double-cut Kurobuta pork chop will bring up notions of a backyard barbeque taken to its most sophisticated level. Served atop a veal thyme reduction and drizzled with a mango chile gastrique, this is one dish that makes you want to forget your manners and lick your plate clean. The chops are moist, with layers of flavor from the reduction and bright mango and a touch of heat from the chiles.

Of course, you’re in Hawai‘i, so there has to be at least one island fish offering. The pan-roasted onaga (long-tail red snapper) won’t disappoint. With a sidekick of Hamakua shiitake mushrooms, the melt-in-your-mouth fish is topped with a deliciously crisped skin and sits in a mushroom consomme. Local edamame swim in the broth, adding color, texture and depth of flavor.

Then, there’s the lobster. It’s a three-pound Kona Maine lobster set on the grill. It’s topped with Big Island tomatoes, local sea asparagus and a generous Sumida Farms watercress salad. The sweet lobster meat exudes a tantalizing smokiness and the sea asparagus adds a delightful crunch and brininess to the dish.

“I’m from the East Coast, so the whole lobster roast thing comes naturally…that says summer to me,” explains Chen. He adds that the goal was to bring the produce and colors of summer to the Beachhouse table. “It’s a good time to play with flavors and textures,” he says.

Moana Surfrider, A Westin Resort & Spa
2365 Kalakaua Ave. [C:9 Waikiki Map]
(808) 921-4600

Photos: Jeff Sanner