Kāhala-based Kapa Hale features seasonal menus that change quarterly. The eatery recently launched its spring tasting menu — and it might be my favorite one so far. This spring menu is available until June and costs $69 per person (wine pairings available for an additional $25).
Each tasting menu usually starts with the V is for vegetable trio appetizer. This selection includes local mango gazpacho with jalapeno, mint and crema; hush puppy made with Aloun Farm zucchini and corn with cheddar; and Kōlea Farm kalo croquette with poi velouté.
The local mangoes give the gazpacho a sweeter flavor. Meanwhile, the hush puppy is a one-bite wonder — it’s not gritty or dry, while maintaining a crispy exterior.
For entrees, choose from cacio e pepe primavera pasta, salmon ochazuke or lechon.
The salmon ochazuke stole the show. O‘ahu-grown mamaki tea is poured tableside over the konbu-cured salmon, which is served with Ho Farms cucumber and radish, wakame, rice and nori. This dish is not only aesthetically pleasing, but it encapsulates spring flavors in the most comforting way. The moist salmon is especially flavorful when paired with the tea.
Veggies shine in the cacio e pepe primavera pasta, which features fresh tagliatelle noodles with Ho Farm cherry tomato and romano beans, kale, Parmesan and black pepper. The noodles boast a nice chew, and the veggies nicely balance the creamy pasta.
The fried pork belly comes with Ho Farms bok choy, couscous and tamarind coconut sauce. The pork belly’s crunchy crust reminds me of tonkatsu, and the tamarind coconut sauce is reminiscent of a sweet curry — a nice, bright choice for spring.
The dessert course features a choice between “I Lava You” chocolate lava cake or lemon semifreddo with liliko‘i curd and Kapa meringue.
One of my favorite chocolate desserts, Da Kāhala Shuffle, is currently off the menu. I was mourning its loss until I tried the chocolate lava cake — which is a worthwhile replacement. The moist, fudgy lava cake is topped with vanilla ice cream — simple, but sure to please any chocoholic. However, if you want something more refreshing, go for the lemon semifreddo, which boasts a nice sweet-and-tart balance.
While the spring tasting menu is a winner in and of itself, there are two other standout dishes that are worth mentioning.
The shroom-cini ($15) and roasted brussels sprouts with pickled cranberries and brown butter ($16) have been brought back as seasonal choices on the eatery’s a la carte menu. The fried risotto balls are stuffed with a savory medley of Small Kine Farms mushrooms and mozzarella, with crispy sage on top. They’re crispy on the outside and filled with creamy risotto goodness inside.
The roasted brussels sprouts, normally available during the fall, is one of my favorite dishes at Kapa Hale. They’re the perfect texture — a tad crispy and lightly charred, with a slight chew — and ultra umami, thanks to the brown butter. Even if you opt for the tasting menu, I recommend getting one of these dishes to share.
CONTACT
Kapa Hale
4614 Kīlauea Ave., Ste. 102, Honolulu
808-888-2060
Kapahale.com
Instagram: @4614kapahale
Open for dinner 5-8:30 p.m. Sundays-Thursdays, 5-9 p.m. Fridays-Saturdays
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
