When dining at the exquisite Halekulani hotel, request a table on the beachside patio of Orchids restaurant to enjoy the breathtaking panorama of Diamond Head along with your fantastic meal. Selections for one of Oahu's most acclaimed Sunday brunches change based on seasonal produce and the day's fresh catches, with almost 200 varieties of hot and cold entrées, sushi and sashimi, and island-inspired seafood. During the week, traditional American breakfasts come with an exceptional selection of teas and freshly squeezed juices. Salads, soups and sandwiches round out the lunch menu, while it's the seafood curries and steamed snapper dishes, in particular, that shine during dinner.
Full bar. Serving breakfast and lunch Mon-Sat, dinner nightly. Sun brunch 9:30 am-2:30 pm.
"The focus is on seafood, from the Big Island abalone with a delicate corn bisque and cumin to a seafood feast for two featuring island-sourced Kona lobster, onaga and Kahuku shrimp steamed with kaffir lime leaves and with an intriguing trio of aïolis: saffron-garlic, harissa and miso."- Gayot
ADDRESS
2199 Kalia Road,
Halekulani Hotel ,
Honolulu, HI 96815
LOCALEATS AWARDS
Top 100 Restaurant
Best Brunch in Honolulu
DESCRIPTION
When dining at the exquisite Halekulani hotel, request a table on the beachside patio of Orchids restaurant to enjoy the breathtaking panorama of Diamond Head along with your fantastic meal. Selections for one of Oahu's most acclaimed Sunday brunches change based on seasonal produce and the day's fresh catches, with almost 200 varieties of hot and cold entrées, sushi and sashimi, and island-inspired seafood. During the week, traditional American breakfasts come with an exceptional selection of teas and freshly squeezed juices. Salads, soups and sandwiches round out the lunch menu, while it's the seafood curries and steamed snapper dishes, in particular, that shine during dinner.
Full bar. Serving breakfast and lunch Mon-Sat, dinner nightly. Sun brunch 9:30 am-2:30 pm.
"The focus is on seafood, from the Big Island abalone with a delicate corn bisque and cumin to a seafood feast for two featuring island-sourced Kona lobster, onaga and Kahuku shrimp steamed with kaffir lime leaves and with an intriguing trio of aïolis: saffron-garlic, harissa and miso."
- Gayot