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The tasting menu, island-sourced.
The Premium band’s reason to exist: five to seven courses, the best of the boats and the farms, paced by the table rather than a reservation book. $250–$350 a guest, groceries included.
The arc
A representative arc, written from the week’s sourcing:
- Raw — the day-boat crudo, barely dressed
- From the market — one perfect vegetable, treated like the point
- From the sea — the fish course, sauced classically
- From the land — Kauaʻi grass-fed beef or the taro centerpiece
- The bridge — cheese or a savory-sweet pause
- Dessert — liliko‘i, chocolate, or both, arguing pleasantly
Pacing as a feature
A tasting in your own dining room runs at the table’s speed: the pause for the sunset, the second bottle’s tempo, the conversation that shouldn’t be interrupted by a course. The kitchen reads the room because the room is yours.
The number and the crew
$250–$350 a guest with groceries inside; a sous chef ($75/hr, 4-hour floor) joins the kitchen; servers ($55/hr) pace the room. Chef’s Table formats — counter seating, courses off the pass — quote from $350.
Questions, answered
Six at $250–$350 runs $1,500–$2,100 for food, plus the sous and a server at published hourlys, then the fee stack on its own lines. The written quote names every course and fixes the total.
Flags settle in the menu call — the tasting is written around them, so a pescatarian or gluten-free table gets a menu built that way, not a subtraction.
We write pairing notes for your bottles or your shop list; alcohol is client-supplied. The notes come free with the menu — the wine markup doesn’t.
Keep reading
Get a written quote
Kauaʻi runs inquiry-first: you tell us the table, we send a written quote — and that quote is the confirmed total. We never hold a date we can’t crew.