Known for its beachfront dining and sunset views, Kaimana Beach Hotel’s Hau Tree restaurant recently launched a revamped brunch menu.
Executive chef Chaz Wilmore and chef de cuisine Denecio Urias added more locally inspired creations, while enhancing brunch favorites. Wilmore joined the Kaimana Beach Hotel team in 2021 and has since been promoted to executive chef.
Urias has more than 20 years of culinary experience, including previous roles at StripSteak Waikīkī, MARA Restaurant & Bar, and Mid-Pacific Country Club.
New brunch staples include the avocado toast ($24), Spam and egg sandwich ($28) and frittata ($28).
The spam and egg sandwich — featuring Spam, a folded egg, chives, white American cheese, umami aioli, crispy onions and tare — was inspired by local flavors, according to Urias.
“Chef (Chaz) wanted to do something a little more local, but have a little bit of that Asian flair,” he explains. “We use a little bit of scrambled eggs, a little bit of chives, white cheddar, tare sauce and fried onions on top; it comes with a side of fries.”
Meanwhile, the eatery’s avocado toast ($24) features an updated version with pepper jam, Kaimana krumble, pickled onions and cilantro. Diners can add a soft-boiled egg for an additional charge ($3).
“We have red pepper jam on the bottom with the fresh avocado (on top),” Urias says. “We have a little bit of our Kaimana seasoning on top.”
The eatery’s frittata ($28) is a vegetarian-friendly option comprising roasted eggplant, potatoes, caramelized onions, fontina, salsa verde and crispy garlic.
“We mix the eggplant and fried potatoes inside with a little bit of fontina (cheese) melted on top,” Urias says. “He’s (chef Chaz) a huge eggplant fan; it’s one of his favorite ingredients.”
Customer favorites like the Hau Tree eggs Benedict ($28) — ham, harissa and hollandaise, served with house salad and breakfast potatoes — and the fresh-baked pastry board ($19) continue to remain on the menu. Eggs Benedicts come with options like avocado, cured salmon and snow crab. The pastry board includes four mini pastries — butter croissant, dark chocolate scone, banana bread and an almond coconut spiral — served with whipped butter, strawberry jam and pineapple jam.
“[The board is] one of our more popular options; it’s a nice shared item,” Urias says.
Other new brunch dishes include the shakshuka and naan ($25), fish sandwich ($27) and grain salad ($27). The shakshuka features a more traditional style, according to Urias.
“We do have a lot of Mediterranean dishes, but it (Hau Tree) doesn’t feel like a Mediterranean restaurant,” he says. “We re-did the shakshuka a little bit; we added a flatbread to it to make it more traditional.”
The dish comprises mixed vegetables, pomodoro, feta, a soft-poached egg and a side of naan bread for dipping. The grain salad is a colorful medley of farro, quinoa, arugula, edamame, red onions, pepitas, feta, grapefruit, mint, citrus vinaigrette and lemon tahini.
“We brought back our traditional grain salad; it was something that customers asked for,” Urias says.
If you want a lunch-style entrée, choose from the Kaimana Beach burger ($29), chicken club ($28) or fish sandwich ($27). The latter features local ‘ahi with ginger scallion kimchi, wonton strips and tare; it’s served with a side of fries.
Hau Tree is also offering new summer-inspired beverages, including the zero-proof Mamaki Me Crazy — made with Ali‘i lavender, mamaki, mint and lime over soda — Hau Tree blossom, a bourbon cocktail; and tropical negroni.
“You come for the views, but you stay for the food,” Urias says. “We work hard to make some good food here.”
Brunch is served daily from 8 a.m. to 1:30 p.m. (brunch starts at 7:30 a.m. on the weekends).
CONTACT
Hau Tree
Kaimana Beach Hotel
2863 Kalākaua Ave., Honolulu
808-921-7066
kaimana.com/dine/hau-tree/
Instagram: @thehautree
Brunch is from 8 a.m. to 1:30 p.m. on weekdays (starts at 7:30 a.m. on weekends)
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Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
