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    • Dinner

    FROM CANE TO GLASS

    • KŌ NEGRONI

      Fy Hawai’i Wet Gin • Suze Gentian Liqueur • Cocchi Americano • Yuzu Sake • Sugarcane Cotton Candy

    • KŌ MAI TAI

      Kuleana Nanea · Sugarcane Dane Maui Orgeat · Pineapple · Clément Créole Shrubb · Lime · Kula Dark Rum

    • KŌ DAIQUIRI

      Kō Hana Kea Agricole • Sugarcane Dane Tropical Gomme Syrup • Lilikoʻi • Lime • Mint

    APPETIZERS

    • AHI HOT ROCK

      Macadamia Nut Relish · Kiawe Smoked Soy · Seasoned Poi (GFO)

    • BINCHOTAN GRILLED OCTOPUS

      Macadamia Nut Romesco · Chorizo · Garlic Aioli · Cannellini Beans (GFO, DFO)

    • POMEGRANATE CHAR SIU LAMB RIBS

      Micro Cilantro · Asian Pears · Pomegranate Char Siu Glaze (DFO)

    • KONA KANPACHI TARTARE

      Crispy Sushi Rice · Caviar · Shiro Soy Ponzu · Finger Lime (DFO)

    • CHARRED INASAL CHICKEN SKEWERS

      Annatto & Citrus Grilled Chicken Thighs · Marunguy Tzatziki · Pickled Marunguy Pods (DFO)

    • SIZZLING TOFU AGEDASHI

      Mushroom Dashi · Fresh Grated Daikon · Bubu Arare (GFO, DFO V)

    • MAUI NUI VENISON LONGANISA LUMPIA

      Atchara · Toyomansi Mint Sauce (DFO)

    • MĀKEKE SALAD

      Waipoli Farms Baby Greens · Kamuela Tomatoes · Hearts of Palm · Otani Carrots · Watermelon Radish · Umami Crunch · Furikake Buttermilk Dressing (V)

    KŌ HERITAGE DISHES

    • LAVENDER HONEY CRISPY SHRIMP

      Aliʻi Kula Lavender Honey Sauce · Candied Macadamia Nuts · Smashed Sesame Cucumbers

    • SEAFOOD LAULAU

      Ti Leaf Wrapped Fresh Catch · Scallops · Kauaʻi Prawns · Upcountry Spinach · Shiitake Mushrooms · Shoyu-Coconut Milk Sauce · Lomi Tomato · Molokaʻi Sweet Potato Mash

    • KOREAN BRAISED SHORT RIBS

      Otani Carrots · Baby Bok Choy · Kimchee Fried Rice

    MAUKA - LAND

    • WAGYU BEEF TOMAHAWK "HOʻOHEI PIPI" STEAK

      Paniolo Peppercorn & Whiskey Pan Sauce · Pohole Fern Salsa Verde · Hawaiian Salt Trio (GFO)

    • KOREAN KALBI WAGYU STRIPLOIN 'SSAM'

      Waipoli Lettuce · Kimchee Pears · Watercress Namul · Wagyu Beef Fried Rice (GFO, DFO)

    • GRANDMA KASUMI'S FRIED CHICKEN

      Crispy Fried Chicken · Mushroom Velouté · Truffle Mac-N-Cheese · Broccolini

    • POP'S HAWAIIAN-STYLE BEEF CHEEK & POI STEW

      Slow Braised Beef Cheek · Gremolata · Garlic Aioli · House-Baked Sweet Roll (DFO)

    • PULEHU CAULIFLOWER

      Pohole Fern Chimichurri · ʻUlu Hummus · Mushroom Medley (GFO, DFO, V)

    • LAULAU LAUʻAI

      Kalo Laulau · Smoked Soy · Luʻau Leaf · Lomi Lomi Tomato (GFO, DFO, V)

    MAKAI - OCEAN

    • GINGER-STEAMED ʻŌPAKAPAKA & CRISPY WOK-FRIED LOBSTER TAIL

      Lap Cheong Chili Crunch · Garlic Green Beans · Chinese Black Bean Sauce

    • LEMONGRASS STEAMED CATCH

      Maitake Mushrooms · Maui Onion & ʻUlu Soubise · Umami Bone Broth (GFO)

    • AHI KATSU

      Chilled Soba Noodles · Chicken Skin Furikake · Brown Butter Black Garlic

    • CRISPY KONA KANPACHI

      Roasted Root Vegetables · ʻUlu Hummus · Tahitian Lime Beurre Blanc (GFO)

    SIDES

    • WAGYU BEEF FRIED RICE

      (DFO)

    • MUSHROOM MEDLEY

    • FRIED SAIMIN

      (DFO)

    • GARLIC MASHED POTATOES

      (GFO)

    • HARISSA HONEY CARROTS

      (GFO, DFO)

    GFO Gluten-Free Option | DFO Dairy-Free Option | V Vegan

    *The risk of foodborne illness increases when consuming raw or undercooked menu items, such as undercooked beef burgers. Please inform your server of any dietary concerns, food allergies, or restrictions, as many ingredients are not listed on the menu. We are committed to accommodating your needs to the best of our ability.

    At Fairmont Kea Lani, we take great pride in sourcing local and certified sustainable ingredients, including meats, seafood, vegetables, fruits, and coffee,  to ensure the utmost quality and freshness. Vegetarian and vegan options are available—please inquire with your server.

    Beverages

    From Cane to Glass

    A celebration of Hawai‘i’s sugarcane — from fertile fields to refined spirits. Featuring locally distilled rums from Kō Hana and Kuleana Rum Works, each cocktail honors the craftsmanship and integrity behind Hawai‘i’s finest sugarcane spirits. Kō Hana highlights single-varietal heirloom sugarcane, while Kuleana reflects a sustainable process rooted in the land. Paired with Sugarcane Dane’s handcrafted Maui Sugarcane syrups and vibrant island ingredients, these creations embody cultivation, connection, and aloha — a journey from cane to glass.

    • KŌ NEGRONI

      Fy Hawai’i Wet Gin • Suze Gentian Liqueur • Cocchi Americano • Yuzu Sake • Sugarcane Cotton Candy

    • KŌ MAI TAI

      Kuleana Nanea · Sugarcane Dane Maui Orgeat · Pineapple · Clément Créole Shrubb · Lime · Kula Dark Rum

    • KŌ DAIQUIRI

      Kō Hana Kea Agricole • Sugarcane Dane Tropical Gomme Syrup • Lilikoʻi • Lime • Mint

    Signature Cocktails

    • Porto Tonico (Low-Abv)

      Cockburn’s White Heights Port • Elderflower Angeleno Amaro • Verjus • Fresh Herbs • Fever-Tree Mediterranean Tonic

    • Show You the Shochu (Low-Abv)

      Iichiko Silhouette Shochu • Jeju Island Mandarin & Green Tangerine • Wild Flower Honey • Ginger Gochugaru Salt • Fever-Tree Grapefruit Soda

    • Kyoto Sour

      Awayuki Strawberry Gin • Strawberries • Lemon Foamer • Sakura Bitters • Kinome Leaf

    • Mahiʻai Margarita

      Waikulu Maui Agave Spirit • Sugarcane Dane Tropical Gomme Syrup • Mamaki Tea • Black Lava Pa’akai • Calamansi • Shiso

    • Tchin Tchin

      Fy Gin • Lychee • Moloka'i Hibiscus • Yuzu & Lemon Osmanthus (Guì Huā) • Champagne • Flowers

    • Pandan Thank You Ma’am

      Archipelago Lava Rock Vodka • Pandan • Calamansi • Coconut • Pineapple • Ube Foam

    • Red Light on the Smokestack

      Woodford Reserve • Kuleana Rum Works Hōkūlei • Banana Black Walnut Bitters • Xocolatl Mole Bitters Kiawe Smoke • Demerara

    Zero-Proof Cocktails

    • Calamansi Cooler

      Seedlip Garden 108 • Calamansi • Hawaiian Honey • Fever-Tree Mediterranean Tonic

    • Hallabong Paloma

      Lyre’s Agave Spirit • Jeju Island Mandarin & Green Tangerine • Wild Flower Honey • Ginger Gochugaru Salt • Fever-Tree Grapefruit Soda

    • Yuzu You

      Lyre’s Dry Spirit • Strawberries • Lemon Foamer • Sakura Bitters • Kinome Leaf

    Draft Beer by Maui Brewing Co.

    • Big Swell IPA

    • Bikini Blonde Lager

    • Pau Hana Pilsner

    • Sunshine Girl Golden Ale

    Imported Beer

    • Kirin Ichiban (Japan)

    • Asahi (Japan)

    • San Miguel Pale Pilsen (Philippines)

    • Tsingtao (China)

    • Asahi 0.0% (Japan)

    GFO Gluten-Free Option | DFO Dairy-Free Option | V Vegan

    *The risk of foodborne illness increases when consuming raw or undercooked menu items, such as undercooked Beef Burgers. Please inform your server of any dietary concerns, food allergies, or restrictions, as many ingredients are not listed on the menu. We are committed to accommodating your needs to the best of our ability.

    At Fairmont Kea Lani, we take great pride in sourcing local and sustainably certified ingredients, including meats, seafood, vegetables, fruits, and coffee to ensure the utmost quality and freshness. Vegetarian and vegan options are available—please inquire with your server.

    Dessert

    Dessert

    • Pinoy Honey Toast

      Honey-Butter Toasted Shokupan Bread · Corn and Ube Ice Cream · Pandan Puff Rice · Lavender Honey Drizzle (V)

    • Kō Strawberry Ice Cake

      Strawberry Sherbet · Matcha Tres Leches · Calamansi · Shiso Kula Strawberries · Strawberry White Chocolate Streusel (V)

    • Yuzu Crunch Bar

      Yuzu Custard · Milk-Chocolate Mac Nut Crunch · Fresh Whipped Cream · Macadamia Powder (V)

    • Kūlolo Malasadas

      Portuguese Malasadas · Housemade Kulolo · Haupia Cream · Kiawe Cinnamon Sugar (V)

    • Maui Mocha and Maiʻa Brûlée

      Maui Coffee · Maui Kuʻia Estate Chocolate · Roasted Banana Mousse · Banana Leather (GFO, V)

    Liquid Dessert

    • Poquito Coquito

      Kuleana Nanea · Licor 43 · St. Elizabeth All Spice Dram · Coconut

    • Espresso Martini

      Ocean Vodka · Luxardo Espresso Liqueur · Hawaiian Espresso

    Dessert Wine

    • Château Laribotte Sauternes

      Bordeaux, France

    • Royal Tokaji Late Harvest

      Tokaj, Hungary

    • Dolce

      Napa Valley, USA

    • Grgich Hills Estate ‘Violetta’ Late Harvest

      Napa Valley, USA

    Port

    • Fonseca Bin 27

      Full-bodied, offering bold fruit richness and elegant spice complexity

    • Historic New York Madeira

    • Taylor 10

      Smooth, silky, fig and jam flavors, rich and balanced

    • Taylor 20

      Long, mellow, elegant with a lingering nutty, honeyed sweetness

    • Taylor 30

      Precise and lingering with a fresh interplay of sweet and savory notes

    GFO Gluten-Free Option | DFO Dairy-Free Option | V Vegan

    *The risk of foodborne illness increases when consuming raw or undercooked menu items, such as undercooked Beef Burgers. Please inform your server of any dietary concerns, food allergies, or restrictions, as many ingredients are not listed on the menu. We are committed to accommodating your needs to the best of our ability.

    At Fairmont Kea Lani, we take great pride in sourcing local and sustainably certified ingredients, including meats, seafood, vegetables, fruits, and coffee to ensure the utmost quality and freshness. Vegetarian and vegan options are available—please inquire with your server.

    Sparkling

    • Mionetto Alcohol-Removed Prosecco

      Veneto, Italy

    • Risata Prosecco

      Veneto, Italy

    • Roederer Sparkling Rosé

      Anderson Valley, USA

    • Veuve Clicquot Champagne

      Reims, France

    Rosé

    • Whispering Angel Rosé

      Provence, France

    White

    • Friedrich Becker Pinot Gris

      Pfalz, Germany

    • Te Pā Sauvignon Blanc

      Marlborough, New Zealand

    • Cade Sauvignon Blanc

      Napa Valley, USA

    • Domaine Regis Minet Pouilly-Fumé

      Loire Valley, France

    • Karthäuserho ‘Bruno’ Riesling Kabinett

      Mosel, Germany

    • Sonoma-Cutrer Chardonnay

      Russian River, USA

    • Nickel & Nickel ‘Truchard Vineyard’ Chardonnay

      Carneros, USA

    • Prosper Maufoux ‘Domaine de la Vigne au Roy’

      Burgundy Blanc, France

    Red

    • Crossbarn by Paul Hobbs Pinot Noir

      Sonoma Coast, USA

    • Goldeneye Pinot Noir

      Alexander Valley, USA

    • Martis Wine Co. Cabernet Sauvignon

      Alexander Valley, USA

    • Burgess ‘Contadina’ Cabernet Sauvignon

      Napa Valley, USA

    • Ridge ‘Three Valleys’ Zinfandel Blend

      Sonoma County, USA

    • Les Cadrans de Lassègue Saint-Émilion Grand Cru

      Bordeaux, France

    • Viña Cobos by Paul Hobbs ‘Felino’ Malbec

      Mendoza, Argentina

    Sake

    • Manotsuru Nigori ‘Countless Visions’

      Sado Island, Japan

    • Imayo Tsukasa Junmai ‘Artesian Water’

      Niigata, Japan

    • Heavensake Junmai Daiginjo ‘Urakasumi’

      Miyagi Prefecture, Japan

    • IWA 5 Junmai Daiginjo

      Toyama Prefecture, Japan

    GFO Gluten-Free Option | DFO Dairy-Free Option | V Vegan

    *The risk of foodborne illness increases when consuming raw or undercooked menu items, such as undercooked Beef Burgers. Please inform your server of any dietary concerns, food allergies, or restrictions, as many ingredients are not listed on the menu. We are committed to accommodating your needs to the best of our ability.

    At Fairmont Kea Lani, we take great pride in sourcing local and sustainably certified ingredients, including meats, seafood, vegetables, fruits, and coffee to ensure the utmost quality and freshness. Vegetarian and vegan options are available—please inquire with your server.

    Join us for an elevated culinary experience with our newly refreshed menu, featuring a selection of exciting dishes that showcase the rich tapestry of Hawai‘i’s local flavors. From innovative new creations to updated favorites, our brunch celebrates the diverse influences of Hawaiian, Chinese, Filipino, Portuguese, Korean, and Japanese cuisine, all crafted with the island’s freshest produce, meats, and seafood.

    Whether you’re gathering with family, friends, or celebrating a special occasion, our Sunday brunch offers an unforgettable epicurean journey you won’t want to miss.

    Secure Your Reservation

    BEVERAGE ENHANCEMENTS

    • Kō Signature Bloody Mary

      Ocean Vodka • Signature Bloody Mary Mix

    • Classic Caesar Perfected

      Ocean Vodka • Clamato Juice • Spices • Celery Salt • Celery • Olives • Lemon

    • Aperol Spritz

      Aperol • Ruffino Prosecco • Club Soda

    • Mimosa

      Choice of: Orange, Pineapple or POG

    • Free-Flowing Prosecco

      Enjoy free-flowing pours of Risatta prosecco with a selection of fresh juices to elevate your brunch experience.

    • Free-Flowing Champagne

      Enjoy free-flowing Veuve Clicquot Champagne for an elevated champagne service crafted for a refined and celebratory brunch.

    Free flowing bubbly is valid for 2 hours starting at guest reservation time and will be served responsibly.

    PŪPŪ

    • Ulu & Potato Mac Salad

    • Waipoli Baby Greens

      Papaya Seed Dressing

    • Kimchi

    • Pipikaula Poke

      Maui Onions • Cherry Tomatoes • Watercress • Tamari

    • Poi

      Traditional Poi

    • Korean Edamame

    • Lomi Lomi Salmon

      Green Onions • House-Cured Salted Salmon • Kamuela Tomatoes

    • Namasu

      Pickled Cucumber • Wakame • Maui Onions

    • Coconut Curry Soup

      Pumpkin • Ginger • Cilantro

    COLD SEAFOOD SELECTIONS

    • Make Your Own Poke Bowl

      Bubu Arare • Green Onions • Ocean Salad • Pickled Onions • Furikake

    • Sushi Rice

    • Hawaiian Style Ahi Poke

      Limu • Maui Onions • Hawaiian Salt

    • Spicy Ahi Poke

      Spicy Mayo • Tobiko • Green Onions

    • Kimchi Shrimp

      Green Onions • Cucumber

    • Shrimp Cocktail

      Lilikoʻi Cocktail Sauce • Lemon

    • Seared Ahi

      Orange Ginger Sauce

    • Spicy Ahi Roll

      Tamari • Wasabi • Pickled Ginger

    • California Roll

      Tamari • Wasabi • Pickled Ginger

    • Veggie Roll

      Tamari • Wasabi • Pickled Ginger

    BREAKFAST KAUKAU

    • Portuguese Sausage Frittata

      Upcountry Kale • Maui Onion • Cheddar

    • Spam & Kimchi Fried Rice

    • Bacon • Longanisa Sausage

    • French Toast

      Cinnamon • Lilikoʻi Butter

    • Potato Hash

      Bell Pepper • Maui Onions

    • * Filipino Ube Pancakes

      Coconut Ube Sauce

    • * Mac-Nut Pancakes

      Strawberry Sauce

    • * Banana Pancakes

      Chantilly Sauce

    LOCAL KINE

    • * Korean Chicken Wings

      Korean Sesame Sauce • Green Onion • Garlic

    • * Mochiko Chicken

    • Chef Pang’s Cake Noodles

      Shrimp • Won Bok • Shiitake Mushrooms

    • Lavender Honey Crispy Shrimp

    • Char Siu Pork Butt

    • Ginger Steamed Salmon

      Lap Cheong • Green Onion • Cilantro • Hot Oil • Shoyu

    • Pork Shumai

      Mustard Sauce

    • Chinese Black Bean Sauce Shrimp & NZ Mussels

      Bell Peppers • Maui Onions

    SIGNATURE BENEDICTS

    • * Croissant • Lobster • Arugula • Hollandaise

    • * English Muffin • Canadian Ham • Hollandaise

    • * English Muffin • Smoked Salmon • Caper Hollandaise

    CHEF AT WORK

    • Loco Moco

      Braised Short Ribs • Steamed Rice • Organic Fried Egg

    • Scrambled Eggs • White Rice

    • Omelet Station

      Spinach • Bell Peppers • Ham • Mushrooms • Tomatoes • Cheddar

    • Kō Rosemary-Crusted Prime Rib

      Au Jus • Horseradish

    DESSERT

    • * Lilikoʻi Cheesecake

    • * Matcha Cheesecake

    • Taro Malasadas

    • Calamansi Tartelettes

    • Paniolo Banana Rum Cakes

    • Bibingka

    • * Guava Chiffon Cake

    • * Lilikoʻi Mousse Cake

    • * Hokkaido Cheese Tart

    • * Sweet Potato Haupia Tart

    • Chocolate Mousse Cake

    • Macadamia Nut Caramel Bars

    • Pineapple Upside Down Cakes

    • Chocolate Coconut Danish

    • Pineapple Cream Cheese Scones

    • Macadamia Nut Sticky Buns

    Items marked with * will alternate week by week.

    The risk of foodborne illness increases when consuming raw or undercooked menu items, such as undercooked Beef Burgers. Please inform your server of any dietary concerns, food allergies, or restrictions, as many ingredients are not listed on the menu. We are committed to accommodating your needs to the best of our ability.

    At Fairmont Kea Lani, we take great pride in sourcing local and sustainably certified ingredients, including meats, seafood, vegetables, fruits, and coffee to ensure the utmost quality and freshness. Vegetarian and vegan options are available—please inquire with your server.

    An Earth Day Celebration of Wine, Cuisine, and Sustainability

    In honor of Earth Day, Wednesday April 22, Kō Restaurant invites you to an intimate evening of exceptional wine and cuisine within our exclusive garden enclave. Kō & Vine is a five-course dining experience that celebrates mindful stewardship of the land, vineyard, and table, blending world-class flavors with a commitment to sustainability.

    Guests will enjoy a thoughtfully curated menu by Executive Chef Matt Dela Cruz, featuring seasonal, locally sourced ingredients that honor Hawai‘i’s diverse culinary traditions. Each dish—from Kona lobster and Kanpachi to sustainably raised beef and locally grown produce—reflects Chef Matt’s contemporary interpretation of Kō’s sugarcane-era heritage while showcasing a conscious approach to flavor and sourcing.

    Complementing the cuisine, Master Sommelier Michael Jordan presents a selection of sustainably produced wines from Jackson Family Wines. Guided by their Rooted for Good initiative, these wines represent a decade-long sustainability roadmap focused on regenerative farming, water conservation, carbon reduction, and preservation of natural habitats. Every pairing tells a story of environmental stewardship, heritage, and innovation.

    With only 30 seats available, guests will savor each course and wine pairing in an intimate setting, enjoying an experience that connects culinary artistry with purpose. Join us for this unique opportunity to celebrate Earth Day through cuisine, wine, and a shared commitment to protecting the land.

    Secure Your Reservation

    First Course

    • Kona Lobster Toast

      Brown Butter Emulsion • Granny Apple • Finger Lime • Tarragon

    • Henriot l'Inattendue Blanc de Blancs Grand Cru 2016

      Champagne, France

    Second Course

    • Kona Kanpachi

      Sweet Corn Velouté • Crab Cous Cous Risotto

    • Capensis Chardonnay 2020

      Western Cape, South Africa

    Third Course

    • Binchotan Charred Ahi Belly

      Wild Mushroom Oxtail Ragout • Bone Marrow Gremolata

    • Zena Crown Conifer Pinot Noir 2021

      Eola-Amity Hills, Oregon

    Fourth Course

    • Kō Style Beef Cheek Laulau

      Sour Poi Demi • Kalua Pork Belly & Cabbage

    • Valadorna Merlot 2012

      Toscana, Italy

    Dessert Course

    • Dark Chocolate Flourless Cake

      Toasted Black Sesame Ice Cream • Crème Fraîche Ganache

    • Freemark Abbey “Sycamore Vineyard” Cabernet Sauvignon 2018

      Napa Valley, USA

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