I learned early in my career that the best dishes always began by using the best ingredients, sourced sustainably and locally. Taking inspiration from classic French and European preparations, which often emphasize the quality and flavor of seasonal produce and seafood, I have crafted a menu that is uniquely Michel’s at the Colony Surf. My seasonal six-course pre fixe dinner takes full advantage of our islands’ bounty and marries it beautifully with Big Island abalone, Kauai prawns and Kunoa beef among other proteins to create the Taste of Michel’s.
An important part of our identity lies in our signature tableside service. We are proudly one of the few remaining restaurants that continue to offer tableside dishes including our lobster bisque with fresh Maine lobster flamed with cognac and our essential dessert, the Hawaiian apple banana flambe finished with dark rum. Oenophiles will appreciate our extensive wine list, which we seasonally update with the help of Hawaii’s esteemed Master Sommeliers to ensure there is always something expertly paired with your meal.
I warmly invite you to see difference that sets Michel’s apart when it comes to haute European cuisine prepared with island flair. Eberhard “Hardy” Kintscher Executive Chef, Michel’s at the Colony Surf
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