Plated and served at the table for up to 16 guests, or family-style for more. Your rental or your home in Kona, Kohala, Waimea and the rest of the island.
Animal, seafood or plant-forward, written for your table; every menu can be fully plant-based and gluten-free.
Dinners hosted at farms and venues around the island for 8 to 20 guests. The host sets the table; I prepare the menu from what grows there and what the boats landed that morning.
Ask for the next date, or bring your own group.
Family-style for the whole table, plated for a smaller one. Shared platters, a long table, the island on every plate.
Tell me the occasion and the guest count, and we start there.
Global Island Cuisine
Island grown. World inspired. Made for your table.
Farm to table
Seasonal and local first: organic where possible, from regenerative farms, the farmers markets and the boats. The island eats by month, and so does the menu. Whole ingredients, prepared from scratch and by hand, alive with color, flavor and nutrition. Nothing artificial: no refined sugars, seed oils, dyes, preservatives or additives.
Every menu starts with what the island has in season, then takes shape around your tastes and your occasion. Expect Hawaiʻi Island farms and boats, flavors from the kitchens Chef Elliot has worked in, from Tokyo to Tulum, classic technique, and a few surprises along the way.
The farms and markets we buy from →
Three tracks, the same range and the same care on each. Every menu can be made fully plant-based and gluten-free: tell me allergies and preferences once, and I write the menu around them.
Learned at Ise Sueyoshi, Tokyo
Cold starter
Sakizuke · Sea grapes in chilled dashi
Kona Limu Co. sea grapes, set dashi, yuzu zest, shiso flower
Warm starter
Wanmono · Clear dashi with abalone
kombu and katsuobushi dashi, Big Island abalone, Waimea watercress, yuzu peel
Main
Yakimono · Salt-grilled ono
shioyaki of local ono, Hāmākua heart of palm, finger lime, grated daikon
or Yakimono · Charcoal-grilled aliʻi mushrooms
Starter
Mukozuke · Kona Kampachi and ʻōpakapaka
sashimi of the morning's catch, fresh wasabi, island navel orange ponzu, Kona sea lettuce
Dessert
Wagashi · Kona coffee warabi mochi and matcha
warabi mochi with kinako and Kona coffee syrup, a bowl of Mount Fuji matcha
Italian with an island twist
Cold starter
Zucchini carpaccio
island zucchini ribbons, cashew and herb cream, lemon, macadamia oil from Mahina Mele Farm, Kona sea salt
Warm starter
Kabocha ravioli
rolled by hand, island kabocha and herbs, brown butter, sage, toasted macadamia
Main
Saffron risotto, osso buco
Big Island grass-fed beef shank, saffron arborio, gremolata
or Mahimahi acqua pazza · Wild mushroom risotto
Starter
Miso Caesar
romaine hearts, a smear of Waimea beet hummus, cashew-miso Caesar, shaved parmigiano, crispy amaranth, chili oil
or Bruschetta
Dessert
Vanilla bean panna cotta
Hāmākua vanilla bean, island coconut cream, Puna cacao
Mountain to ocean: plant, land or sea at every course
Cold starter
Ahi poke three ways
shoyu-limu, spicy macadamia, lilikoʻi ponzu, ʻuala chips
or Hearts of palm crudo · Big Island beef carpaccio
Warm starter
Lion's mane scallops
seared Hāmākua lion's mane mushroom, coconut-lemongrass butter, green papaya namasu
or Mahimahi katsu · Kalbi-style Big Island short rib
Main
Macadamia-crusted ono
local ono in a macadamia crust, set on a green island-herb emulsion, lilikoʻi, Waimea greens
or Big Island beef sumibiyaki · Coffee-roasted kabocha
Dessert
Lilikoʻi panna cotta
island lilikoʻi, coconut cream, macadamia crumble
or Haupia and dark chocolate tart · Matcha genmaicha mochi
From the Hawaiian seas, with a twist
Cold starter
Kona kampachi crudo
island citrus, chili-macadamia oil, finger lime, Kona sea salt
Warm starter
Mahimahi katsu
crisp local mahimahi in island panko, calamansi-tonkatsu sauce, shaved Waimea cabbage
or Lion's mane scallops
Main
Kona lobster
butter-poached, coconut-cilantro rice, grilled island vegetables
or Big Island beef tenderloin · Hāmākua mushroom steak
Starter
Big Island abalone
grilled in the shell, garlic-yuzu butter, green onion
Dessert
Lilikoʻi panna cotta
island lilikoʻi, coconut cream, macadamia crumble
Oaxacan moles from the comal, with an island twist
Cold starter
Young coconut ceviche
young coconut, lime, chili, Kamuela tomato, cilantro
or Ahi ceviche · Ensalada
Warm starter
Sikil pʼak, warm
Mayan dip of toasted pepita and charred Kamuela tomato, habanero, sour orange, warm corn tortillas
or Hāmākua mushroom consomé
Main
Mole verde
green mole of toasted macadamia, tomatillo and Big Island herbs, made on the comal; with local mahimahi, Big Island beef or Hāmākua lion's mane
or Mole coloradito · Taco plate
Starter
Guacamole and chips
Kona avocado, lime, chile, cilantro, warm corn chips
Dessert
Horchata flan
cinnamon rice-milk custard, Puna cacao soil, candied macadamia, orange zest
Northern Thai with an island flair
Cold starter
Yam som o · Pomelo salad
island pomelo, lemongrass and coconut dressing, crispy shallots, mint, finger lime zest, toasted macadamia
Warm starter
Satay · Lion's mane skewers
Hāmākua lion's mane in lemongrass and turmeric, macadamia satay sauce, Kamuela cucumber relish
Main
Kaeng khiao wan · Green curry
island chicken, or Hāmākua mushrooms and kabocha, in a fresh paste fried in cracked coconut cream; Thai basil, jasmine rice
or Pla rad prik · Crispy mahimahi · Pad kra pao
Starter
Laab · Lettuce cups
spiced island tempeh with toasted rice, kaffir lime, chile and island herbs; island beef on request
or Yam hua plee · Banana blossom salad
Dessert
Mango-cashew cheesecake
island mango over a raw cashew filling, kaffir lime, toasted coconut, macadamia crust
Fully plant-based, with a raw option at every course
Cold starter
Hearts of palm crudo
fresh Hāmākua hearts of palm, Kona sea grapes, island orange, chili-macadamia oil
Warm starter
Kabocha and miso-ginger velouté
island kabocha, miso and ginger, sesame, chili oil
or Beet tartare (raw)
Main
Coffee-roasted kabocha
Kona coffee and miso glaze, black rice, charred broccolini, macadamia dukkah
or ʻUlu and aliʻi mushrooms · Raw pad thai (raw)
Starter
Live zucchini lasagna (raw)
zucchini layers, cashew cheese, basil pesto, marinara, marinated shiitake
Dessert
Raw cacao tart
Puna cacao on a macadamia crust, lilikoʻi curd, rose, finger lime
Levantine grill with an island twist, served family-style down the table
Cold starter
Mezze
hummus, muhammara, spiced Waimea beet hummus, smoky baba ganoush, warm pita
Warm starter
Charred cauliflower
roasted hard on Waimea beet hummus, pomegranate dressing, island herbs
Main
Zaʻatar chicken
lemon-zaʻatar island chicken, garlic sauce, herbed flatbread
or Chermoula ono · Handmade falafel
Starter
Royal rice
saffron rice with confit island tomatoes and leeks, toasted nuts and herbs
or Island salad
Dessert
Macadamia, cardamom and rose
rose and cardamom cream, macadamia praline, island citrus, dried rose petals
From the first menu conversation to the last clean dish, every detail is handled so the evening feels easy.
Menu planning, dietary needs, sourcing from island farms and boats, shopping, service planning, and every message in between.
Your chef arrives with all the equipment needed, bringing restaurant-level technique into your private kitchen.
Dinner served to your table, with a word on the farms and boats behind each dish.
We reset the kitchen and dining areas, take care of dishes, surfaces, and floors, and leave you with nothing to do but enjoy the rest of your evening.
Island launch: 15% off your first dinner this season when you book directly with us.
Private dinners from $115 a guest.
Plant-based
from $115 a guest
Fully plant-based menus: refined, pure ingredients, freshness and bold flavor. Every dish can be made gluten-free.
Seafood and meat-forward
from $135 a guest
Rooted cuisine expanded with the island's catch and pasture-raised proteins: local ahi and ono, Big Island beef, Hāmākua mushrooms.
Premium
from $160 a guest
The same courses, prepared with premium land and sea ingredients: Big Island abalone, lobster, Japanese imports. Ceremony-ready presentation.
I never knew raw vegan food could taste this complex, rich, and exciting. The chef creates dishes that feel like fine dining — layers of flavor, beautiful textures… Every bite felt like art.
Kailua-Kona, Keauhou, Hōlualoa and the coffee belt, with fish from Honokōhau harbor.
South Kona: Kealakekua, Hōnaunau and the coffee farms above Kealakekua Bay.
Waikoloa, Mauna Lani, Mauna Kea, Puakō, Hualālai and Kukiʻo: resort villas and private homes, plated or family-style.
North Kohala: Hāwī, Kapaʻau and the homes along the Kohala mountain road.
Upcountry homes and ranch land, prepared from the farms of the Waimea plains.
Honokaʻa, Paʻauilo and the Hāmākua coast, with mushrooms and produce from the Hāmākua farms.
Hilo town and the bayfront, with produce from the Hilo farmers market.
Pāhoa, Kalapana and the Puna coast, with tropical fruit from the Puna farms.
Volcano Village and the homes and rentals near Hawaiʻi Volcanoes National Park.
Pāhala, Nāʻālehu and Ocean View, with Kaʻū coffee and the south-point farms.
Available for inter-island travel, with seasons in California and Tulum.
Our Hawaiʻi private dining guide, five menus with pricing, and a direct line for your guests.
Request the guide →