One More Memorable Night At Vintage Cave Honolulu

Once again we made it.  With enough hard work and dedication, we saved up for another beautiful night in honor of our anniversary at Vintage Cave Honolulu.  Our first experience back in October was so memorable that we could not help but come back.  To check out my last review, click here.  The Vintage Cave is an exclusive, private and mysterious place that words can’t even describe.  The feeling you get when you step foot inside is one unlike any other.  If I could come here for dinner every night I would.

Greeted at the door by the amazing Sean, Maitre d’ and sommelier, we were escorted in.  It seemed like we were in our own majestic palace.  The whole staff at Vintage Cave does all they can to make the evening feel like the night was made just for you.  We were sat right in front of the Picasso’s, smack dab in the middle.  I pretty much sunk into the big leather chair I was seated in.  It was super deep and extra comfortable.  We started off by checking out the wine list.  Sean politely walked over and offered a celebratory glass of champagne on him.  (By the way Sean just did way too much for us this time around, he is truly amazing.)  It was delicious.  Yes I have to admit that we were on a strict budget and ordered one of the cheaper merlots on the menu, but it didn’t stop Sean from still letting us try another one that we backed away from.   It was so sweet of him.  The most charming sommelier I’ve ever ran into in my life.

We were served a 15 course French-Japonaise Kaiseki menu.  These menus are all chef’s choice.  I love being surprised as to what I will be eating.  It’s very important not to be picky eater when it comes to these places.  All in all i think that is where the beauty is at when being a foodie.  You never want to miss out on a chef’s vision.  I always love the ability to envision what a chef was thinking when they create a dish.  It’s really deeper than you know.  As each dish was coming through, Stephen from the kitchen takes you through the stories about each piece.  (I say piece, because it is artwork.)  He explains where each ingredient came from, and what measures were taken to create the dish.  Each one was so unique from the other.

At the end, Sean took us on another tour around the cave.  It being just amazing as the first time around.  He takes you through each room and through his sanctuary, the sommeliers court.  Kevin asked if we could take a tour through the kitchen!  Our wish was our command and we got to say hello all the chefs!  So amazing.

The first time being there, I thought it was the best thing I’ve ever had.  The chef improved and got 10 times better in the last 8 months.  I didn’t even know it could get better than that.  I truly had the time of my life.  If you ever have a chance to get to the cave and are in the Honolulu area, please do.  It’s worth every dime and penny you have to give.  The experience as a whole is way more than you think.  Some people think we are crazy to spend money on just “dinner”.  They would literally have to go through it to know how worth it it really is.  It’s breath-taking.  I will be sharing the menu and a few photos that were taken.  I hope everyone had a beautiful weekend.  Stay smiling!


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Left to Right: Sean, Me, Kevin and Stephen
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Left to Right: Sean, Me, Kevin and Stephen

 

Vintage Cave Honolulu
French-Japonaise Kaiseki Menu
06/04/2015

Amuse Bouche
Chef’s Selected Hors d’oeuvres

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1st Course – Zensai (Assorted Appetizers)
Clear Tomato Caprese

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2nd Course
Vanilla Poached Spiny Lobster Bisque with Parmigiano Crostini

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Bread with Dinner (Some of the softest focaccia I’ve ever had.)

3rd Course
Big-eye Ahi, Tako (Octopus), and Kampachi (Amberjack) Sashimi Salad with Miso Sesame Soil, Yuzu Vinaigrette, and Basil Emulsion

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4th Course
Lightly Smoked Molokai Sweet Shrimp with White Sturgeon Caviar

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5th Course
Pan Seared Foie Gras with Plumcot Dapple Coulis, Sauteed Vegetables, and Burgundy Summer Truffle

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6th Course
Grilled Rack of Lamb with Shitake Mushroom and Madeira Wine Sauce

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7th Course
Kurobuta Pork Belly Confit with Grain Mustard Red Wine Reduction, Gorgonzola Cream, and Maui Gold Pineapple Relish

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8th Course – Intermezzo
Yuzu Sorbet

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9th Course
Smoked Duck Breast with Negi Pesto Capellini and Fuji Apple Compote

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10th Course
Ehu with Lemon Beurre Blanc, Cassoulet, and Quinoa Salad

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11th Course
A5+ Sendai Wagyu Ribeye Steak with Mashed Satoimo (Japanese Taro), Tokyo Negi, and Ravigote

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The wagyu was served on a super hot brick.  We were able to sear our steak at the temperature of our choice.

The Secret Course
Risotto cake with truffles straight from Italy in a hot broth

12th Course – Trio of Dessert

Orange Chocolate Decadent | Lilikoi Cheese Tart | Green Tea Panna Cotta

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‘Twas a night to remember.

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