Honolulu | Vintage Cave

Sunday, March 2, 2014 0 No tags Permalink 0

I love how each visit to Vintage Cave is so distinct. It just gets better and better. 

Shall we begin?

All out at once…




House-cured Coppa

Smoked brioche topped with caviar, maple, shaved marcona almonds, and crème fraîche.


How amazing is this? A warm pretzel roll with uni and caviar o_O

Maitake mushroom soup

Jidori egg yolk and parmesan 

Abalone rice porridge

Charcoal-roasted buri collar…

…served with bone marrow rice. 

Mahi Mahi

Wagyu Beef Cap

Lemon-Mamaki Tea

Remember the savory brioche and caviar dish at the beginning? This is the dessert version. Sweet almond macaron shells with brioche maple cream and caviar.

Huckleberry, pine, dehydrated meringue, and crème fraîche sorbet. 

Milk chocolate with salted peanut crumble. Celery and Asian pears.

Petit Fours! Left to right: chocolate-cumin, shortbread, and green tea-black sesame with raspberry.

P.S. Congrats to Chef Chris on the James Beard nomination for Rising Star Chef of the Year ^_^

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