Last year, Hulopo'e Court drew in diners with its gourmet ethnic cuisine from Hawaii's plantation era. Since June, the menu in the main dining room of the Four Seasons Resort Lana'i at Manele Bay has been totally transformed.
Now, Hulopo'e Court tempts diners as an Italian ristorante for dinner while still offering incredible views of Hulopo'e Bay.
Relax in the open air on antipasti such as roasted prawns with baby artichokes and bagna-cauda sauce, and roasted-beet salad with goat cheese and celery root mousseline, sipping a nice Barolo from the wine list as you overlook the white-sand beach and marine preserve teeming with dolphins.
Manele Bay Hotel’s Banquet Chef Marcus Stewart says that everybody loves the beef carpaccio with white truffle remoulade, pecorino cheese and arugula pesto.
"We specialize in contemporary Italian cuisine, and use the freshest seafood along with island fruits and vegetables," says the resort's Executive Sous Chef Alexander Capello.
"The beet salad is a favorite of everyone who is health conscious. It's got five different kinds of beets on it. Our oxtail ravioli have a real pronounced beef flavor to them and come with a really rich parmesan cream sauce."
In addition, all of the pastas are awesome; the fresh ahi is caught just offshore (it's grilled with Sicilian capponata); and the Osso Buco is slow braised and served in veal-stock reduction with a colorful and aromatic saffron risotto.
There are vegan and vegetarian offerings, and rich desserts of housemade gelato with Meyer lemon and olive oil. The appaiamento are digestives or liqueurs paired with a small sweet bite. For instance, you may top off the night with Limoncello, fresh raspberries and crunchy hazelnuts.
For those seeking an exclusive dining experience, Hulopo'e Court offers The Chef's Table for at least two people. It begins in the exhibition kitchen, where you may watch the chefs and even take an Italian cooking class. Then you sit down to your choice of five, nine or 12 courses, and it may all be paired with Italian wines. But you must plan to do this at least 48 hours in advance.
"Guests may enjoy a customized menu, interaction with our chefs and private ambiance in the exhibition kitchen," says Capello.