SERA, the coastal Mediterranean eatery located within Renaissance Honolulu Hotel & Spa on Kapiʻolani Boulevard, recently launched a new pau hana menu and updated its dinner menu.
These changes came shortly after the eatery (formerly Mara) named Jeremy Shigekane as its new executive chef. Shigekane, a longtime proponent of local agriculture, was previously at 100 Sails Restaurant & Bar at Prince Waikīkī and operated M by Chef Mavro. Shigekane’s prior experience also includes leadership roles at The Kāhala Hotel & Resort and The Royal Hawaiian, A Luxury Collection Resort.
The eatery’s new pau hana (happy hour) menu is available from 3 to 6 p.m. Mondays to Fridays in the eatery’s bar and lounge. Dishes range from $8 to $20.
“At SERA, I see the opportunity to honor both the richness of Mediterranean cuisine and the abundance we have here in Hawaiʻi,” states executive chef Jeremy Shigekane. “We’ll be taking what’s already an exciting and vibrant menu and deepening its connection to local farms, seasonal ingredients and sustainable practices.”
The updated dinner menu and pau hana menu debuted about two weeks ago. We were told the prices on both menus were adjusted to be a more affordable experience for customers. For instance, the regular-sized tasting trio (formerly around $35) on the dinner menu is now $28. Entrées cost $28 to $75, and feature a variety of pastas, seafood and meats.
The pau hana menu also features “mini” versions of several dishes, making it easier for customers to try a variety of plates and share family-style.
Here’s what you’ll find on the pau hana menu:
The eatery’s tasting trio is one of its most popular dishes; the pau hana menu features a mini version ($15) comprising hummus (crispy chickpeas, Aleppo pepper and chili crunch), tzatziki (smashed cucumbers, cherry tomatoes, mint and dill) and burrata (roasted beets, walnuts and pomegranate molasses) served with hearth-baked pita. It tastes just as flavorful as we remembered.
The mini charcuterie plate ($20) is also easy to share. It features a rotating selection of assorted meats and cheeses served with hearth-baked pita. The plate currently includes mortadella, salami and prosciutto.
The pau hana menu includes two salads — Greek (tomato, cucumber, red onions, olives and feta) and beet and citrus. We especially enjoyed the latter, which features a generous amount of creamy burrata with aged balsamic.
The fire-roasted eggplant ($8), along with eggplant and zucchini flatbreads ($8 each) are several of the newer pau hana dishes.
“The eggplant is nice; there’s a little bit of spice in there, and there’s a garlic aioli, so it’s nicely balanced,” Shigekane says. “The zucchini and mint flatbread is good; I enjoy it.”
Heartier dishes include the SERA burger ($15) — an 8-ounce American wagyu patty with cheddar, garlic aioli, onion marmalade, lettuce, tomatoes and onion — and the “shepherd’s pie” ($15). The latter was a takeout option at M by Chef Mavro during the Covid-19 pandemic.
“The shepherd’s pie is comfort food, but it’s a reminder for me to not forget Covid,” Shigekane says. “It’s an appreciation of where we are now.”
This gourmet version features braised lamb topped with a fluffy potato puree, breadcrumbs and fines herbes.
The Kona kampachi ($45) is one of the newer dishes on SERA’s dinner menu. The fish itself isn’t new; previously, SERA offered two fishes as dinner entrees, but both featured whole fish presentations.
We’re told that, since branzino is traditionally served whole, the kampachi’s presentation and plating style were adjusted. The moist, flaky fish is served with grilled zucchini and fennel salad, salsa verde and preserved lemon vinaigrette.
The lamb entrée is also familiar, but features an updated presentation.
“Before, they did stewed lamb on the bottom with turmeric rice on the side,” explains food and beverage manager Deon Togami. “Now, he (Shigekane) does stewed lamb on the bottom, plus roasted lamb on top with the vegetables. It’s more like a tagine, but you still get the turmeric rice on the side.”
All the drinks on the pau hana menu are new, and include options like spiced Greek winter sangria ($14), Greek rose sangria ($14) and strawberry shiso spritz ($12).
“We just revamped the whole happy hour menu,” says lead bartender Roberto Cruz. “The idea behind all of the cocktails here is having at least one Mediterranean influence or spirit in the cocktail. For pau hana, there’s two sangrias; for both, we’re using Greek wines.”
The spiced Greek winter sangria ($14) includes a Greek red wine with rhubarb, Pierre Ferrand curacao, red apple, berries, fall spices and ginger. The Greek rose sangria ($14), meanwhile, features a light, effervescent Greek rose with green apple, honeydew, cantaloupe, peach, strawberry and citrus. The strawberry shiso spritz is a combination of Ban Ryu sake, strawberry, shiso, Fiorente and lemon soda.
Customers can also enjoy Thanksgiving specials like Solana ($18) — made with pumpkin spice carajillo, mezcal and pumpkin spice agave — and a fall spice Old Fashioned ($20).
Save room for desserts like baklava ($10), strawberry sorbet ($10) and Greek yogurt soft serve ($8). The creamy soft serve comes with your choice of baklava crumbles and honey, or olive oil and sea salt.
“We use Island Olive Oil now for the soft serve,” Shigekane explains. “It’s a fresher, little brighter oil; it’ll balance out the soft serve a little better.
“For the baklava, we added pink peppercorn and rose to the topping and inside, and a little bit of cardamom,” he adds. “There’s just a little bit of peppery spice to it.”
The strawberry sorbet ($10) is ideal if you want something light and refreshing. The sorbet is topped with strawberry minute jam, yuzu lemon cream and crisp meringue.
Customers can enjoy complimentary valet parking with restaurant validation. The restaurant also features live music on Wednesdays from 4 to 6 p.m.
For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter.
CONTACT
SERA
Renaissance Honolulu Hotel & Spa
808-450-3036
Serahonolulu.com
Instagram: @serahnl
Pau hana served from 3 to 6 p.m. Mondays to Fridays
Complimentary valet parking with restaurant validation
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
