Photo above: Rock Shrimp with Asparagus (Starter menu $14)
Wednesday evening I was back at Honu for an early dinner. It was pre thanksgiving training while I waited to pick my mom up from the Molokai Ferry. This was my third time eating there, the first being their pre-opening night, the second time was pupus (oysters and fried pigs ear) at the bar.
I had already tried a few things but had not delved into their seafood headstrong. So tonights expedition was going to be dedicated to that part of their restaurant name: the seafood. I tried a full spectrum of ocean bounty and all were prepared excellent.
Grilled Octopus: (starter menu $15) the octopus is one of my favorite sea creatures. Intelligent, beautiful like an alien, uniquely adorned with suction cups. This dish does this creature justice, its simple grilling but the thick chunks of legs come out firm but juicy. A pile of edamame hummus and drizzling of buerre blanc and sliced garlic, and mojo verde finishes the flavors. Also served with flax seed toast. This octopus is a treat.
Ahi Bruschetta: (starter menu $26 can order half order) Honu is already faming for this bruschetta, borrowed from the Mala menu. In house baker: Chef Liz McDonald’s flax seed toast is perfect under edamame puree, seasoned seared ahi and microgreens.
The Dungeness Crab Cocktail: (seafood cocktail menu $23) really big portion of fresh lump crab that I did not have to shell. absolutely delicious. Here you get the blessed beauty of the naked meat of this animal embellished with a little lemon.
The fresh fish Dore preparation: (entree $39) with turkish quinoa, fresh fish of the day was Kampachi, and the amazing lemon buerre blanc with capers and dill pollen.