The Kahala Hotel was one of the first places I had afternoon tea, and it still remains one of my favorites. (Past posts: I, II, III, IV.) The food and tea selections changes a bit with every visit so there’s always something new to try. Shall we?
…for the tea/tisane. Drinking Mamaki.
They also have a pretty signature blend consisting of black tea, lemon peel, lemon myrtle, hibiscus, and marigold petals.
A cup for you, and a cup for me.
And champagne, of course ^-^
Prosciutto fig jam butter, basil, and pear. Organic sprouted wheat.
King crab and bacon deviled eggs. Cream cheese, chives, L&P, dijon mustard, kosher salt, Tabasco, and white pepper.
Roast chicken and avocado salad. Red bell peppers, celery, tomato, cucumber and cilantro relish. Nine grain wheat.
Fresh herb greek yogurt cheese and shaved radish on toasted dark rye.
Currant scones with…
…clotted cream and pineapple preserves.
Onto the sweets.
A tart of pistachio frangipane and roasted local pineapples.
Strawberry-guava pâte de fruit.
Hibiscus-raspberry mousse. Till next time.