If you’re looking to celebrate a special occasion or going out for a fancier date night, Stage Restaurant — complete with its contemporary décor and global cuisine with local flair — never disappoints.
The eatery recently introduced a new five-course tasting menu. It costs $100 per person, and the entire table must participate.
The miso Caesar salad comes with bacon “powder,” grape tomatoes, bubu arare and a miso garlic dressing. The local Romaine was refreshingly crisp, with an additional crunch from the plentiful bubu arare. I couldn’t get enough of the creamy, miso garlic dressing.
The next course featured two seared Bristol Bay scallops with fried kale, yuzu butter and smoked trout roe. The scallops were succulent and juicy, complemented nicely by the crispy kale. The smoked trout roe enhanced its savory flavor.
The following course — miso butterfish with furikake risotto, scallions and tempura flakes — was probably my favorite one. Not only was the butterfish ultra flaky and tender, but it was also a decent portion size. The risotto was cooked perfectly — creamy, but not liquidy — and it also featured petite butterfish pieces.
The intermezzo was in the form of a tropical Thai tea sorbet, boasting flavors of lilikoi, mango, pineapple, papaya and banana. It seemed like a lot of fruits for such a petite scoop, but I actually tasted notes of all of them. Subtly sweet, light and refreshing, this was the perfect palate cleanser following the umami risotto and before the main entrée.
The main course features pan-roasted certified Angus New York steak with Aliʻi mushroom, truffled green peppercorn sauce and Yukon potato puree. While we started to get full by this point, the meaty entrée paired with the truffled green peppercorn sauce was a win.
Desserts by pastry chef Cainan Sabey are like edible works of art, and this last course is no exception. Dessert features an elderflower panna cotta with blueberry compote, ube coconut sorbet, ube sponge cake and lavender tuile. The jiggly panna cotta is creamy and lightly sweet with floral notes, while the ube coconut sorbet provides a refreshing balance.
Mignardises, or bite-sized desserts served as the final treat, followed in the form of peanut butter macarons and Valrhona chocolate truffles. While the panna cotta was a lighter dessert — ideal after the savory steak entrée — these petite treats deliver the perfect amount of indulgence to wrap up the meal.
CONTACT
Stage Restaurant
Honolulu Design Center
1250 Kapiʻolani Blvd., Honolulu
808-237-5429
Stagerestauranthawaii.com
Instagram: @stagerestaurant
Open 5-10 p.m. Tuesdays-Saturdays, closed Sundays-Mondays
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
