Fall is in full swing at Kapa Hale.
The Kāhala-based eatery recently started its autumn dinner tasting menu, which costs $69 per person (optional wine pairings available for $25). Its tasting menus change quarterly.
The fall tasting menu includes an appetizer, choice of entree and choice of dessert. It features seasonal flavors like kabocha and pumpkin seeds.
The fall V is for vegetable trio appetizer includes gazpacho made with Aloun Farms carrots, ginger, mint and crema; curried potato samosa with Ho Farms tomato chutney; and croquette made with Hawaiʻi ‘ulu co-op taro and poi veloute.
Entrees include a choice of tagliatelle, salmon or pork belly.
The tagliatelle features fresh pasta topped with Small King Farms mushroom, Ho Farms spigarello, sherry, Parmesan and basil. Of the entrees, this was our favorite — the noodles boasted a nice, chewy texture, which was accented by the plentiful mushrooms.
The za’atar roasted salmon is served with Aloun Farm kabocha, pomegranate gremolata, pistachio, orzo and mint. The salmon was moist and perfectly cooked, and the kabocha was a slightly sweet accompaniment.
Lastly, the Korean-grilled pork belly comes with guava gochujang, couscous and pickled jalapeños. The crispy pork belly is balanced nicely with the sweet-and-spicy gochujang.
For dessert, choose from a pumpkin semifreddo or the eatery’s signature dessert, Da Kahala Shuffle.
The pumpkin semifreddo includes Ho Farms Meyer lemon coulis, brown butter crumble and pumpkin seed brittle. The semifreddo is creamy with a subtle pumpkin flavor. The dessert isn’t overly sweet, thanks to the tangy lemon coulis.
Da Kahala Shuffle features a luscious chocolate and Kahlua mud pie with a Kona coffee syrup. It’s a crowd favorite, and ideal if you prefer chocolate desserts.
During the fall menu preview, we had the chance to try two featured pho dishes. Kapa Hale offers a noodle bar twice a year — usually around Thanksgiving and in December — and, starting next month, will feature more pho specials during its happy hour.
The corned beef pho was full of savory flavor. The Khao soi was a coconut curry chicken dish inspired by northern Thai cuisine, according to chef Keaka Lee. The dish was not as soupy as pho normally is, but we enjoyed the rich, curry flavor.
The eatery’s a la carte menu also includes a seasonal dessert. The pumpkin pie and walnut crumble creme brûlée ($12) is perfect if you’re looking for a sweet treat that embodies fall. The creme brûlée features a dominant pumpkin flavor, complete with that signature caramelized crust.
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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.
