what's on the table
The imu and the feast
What the underground oven does to the evening's main dish, and what else is on the buffet alongside it.
Check dates ↗On the buffet
| Course | What's served |
|---|---|
| From the imu | Kalua puaʻa, unearthed in front of guests before the buffet opens |
| Mains | Seared mahi mahi with lilikoi cream, Tahitian chicken, lomi lomi salmon |
| Sides | Kula-greens and hōʻiʻo-fern salads, poi, taro rolls, sweet potato |
| Dessert | Haupia, pineapple upside-down cake, lamington cake |
What an imu is
The imu is an underground oven — a pit lined with hot stones, in which a whole pig cooks slowly under layers of banana or ti leaves and earth. Unearthing it, with the puaʻa lifted out in front of the guests, is the traditional opening move of a luʻau meal, and it happens here before the buffet lines open.
The buffet beyond the pork
Alongside the kalua puaʻa from the imu, the buffet runs to seared mahi mahi with lilikoi cream, Tahitian chicken and lomi lomi salmon, with Kula-greens and hōʻiʻo-fern salads, poi, taro rolls and sweet potato on the side.
Dessert and the children's plate
Dessert runs to haupia, pineapple upside-down cake and lamington cake. A separate children's plate — chicken tenders and macaroni and cheese — is served for younger guests who'd rather skip the buffet line.
The open bar
An open bar runs through dinner: mai tais and other tropical cocktails made with local rum, plus beer, wine and soft drinks.
It's all-you-care-to-eat
The buffet is served all-you-care-to-eat rather than a single set plate — you're free to go back for more of any dish while the lines are open, in either seating tier.