There’s a new afternoon tea at The Veranda at The Kahala Hotel.
New furnishings in the Veranda room, new china from Wedgewood (replacing the blue and white stripes from Bernardaud – see 2012 and 2014 visits), and most importantly…
Remember meeting Michael when he was pastry chef at Mandarin Oriental New York? That was the only time I ever had haupia in NYC. But guess what…Michael just moved back to Honolulu the other month and now he’s pastry chef at The Kahala Hotel. Welcome home.
The new sweets portion of tea now include matcha financier with raspberries…
…and a yuzu meringue bar (sablé base, yuzu custard, and toasted meringue).
Brown sugar shortbread with pink guava preserves (I wish I had an entire jar of these preserves)…
…and a macadamia nut caramel tart. It’s made from a dark chocolate tart shell filled with salted caramel and roasted macadamia nuts, all enrobed in dark chocolate. This one was my favorite.
Every afternoon between 3-5pm should be like this.
Let’s take a look at the savories. Here’s pickled egg salad on crostini with serrano ham, herbs, and olive oil.
Crab and mango with yogurt, cilantro, and mint on sesame seed-crusted wheat bread.
Big Island goat cheese and roasted peppers with candied walnuts on white bread.
And a local ahi niçoise with boiled eggs, capers, tomatoes, basil, and celery.
Don’t forget about the scones. Served with clotted cream and lilikoi preserves.
Still warm, ahhh. A little bit of each.
And after you’re finished with tea…
…don’t forget to stroll around the property for a bit. Good exercise…
…and it’s also very beautiful.