We Now Love Roy's

Roy’s of Waikoloa

We departed a hula extravaganza celebrating the Goddess Pele, the mother of our islands, and drove a short distance to the King’s Shops in the Waikoloa resort complex.  Roy’s is located at the end of a petite shopping center containing many high-end shops.

The trip from the grassy amphitheater filled with lively Hawaiian chanting and the rhythmic beat of the hula drums into the subdued elegance of this gourmet restaurant was an interesting sensual experience.  The beautiful smile and the warm “Good evening.” which greeted us were more than sufficient to smooth the transition.

We were escorted past the small bar and the open kitchen into a quietly elegant eating area.  We were seated in a slightly elevated area overlooking a large pond and given quite large books that contained the menus and wine list.  We were greeted by, Lurch, our server, which was definitely an appropriate name for this somber server.  Lurch discussed a few things regarding the menu and arranged for our cocktails.

Given that we were going to be having a wide range of food selections, we decided on a Pinot Noir.  The Pinot we selected was a 2007 Radio-Coteau “Alberigi” from the Russian River area of California.  The wine list was very extensive but this seemed like the correct pick, which turned out to be excellent.  The wine had a great nose and outstanding flavors.  We were fortunate to have received their last bottle of this lucky choice.

After finishing our cocktails, cleansing our palettes, and sipping the wine for approval, we began our culinary trek.  We began with Hawaiian Island Wild Boar Carbonara.  This was an excellent combination of textures and tastes.  The boar was perfectly done in a light but tasty sauce, then placed on a bed of perfectly cooked Campanelle pasta and topped with sunny side up quail egg.  It was just an excellent beginning.

The second selection was comprised of deep fried Chicken Spring Rolls placed on a bed of rice noodles laced with roasted peanuts.  On the side was a quite tasty pineapple chili sauce.  This course was not quite as good.  While the sauce was excellent and did a lot to save the dish, the spring rolls were a bit greasy.  This is not a selection we would make again.

Next came a very rich and nicely seasoned serving of Carrot Soup.  The flavor was outstanding, primarily due to the excellent pork stock used in the soup preparation.  This was a perfect selection to buffer the greasy spring rolls from our entrees.

First entrée was a Honey Butter Glazed Duroc Pork T-Bone (actually, a lovely center cut pork chop) placed on a bed of perfectly seasoned mashed Ulu (Breadfruit), covered with an excellent sauce and surrounded by Brandy Apples.  Also, there was a side of the most delicious Creamed Spinach.  The pork was perfectly done.  A bite combining a bit of pork, a bit of mashed Ulu, and dressed with the delicious sauce was just excellent.  Follow that with a taste of the wonderful creamed spinach and you’re just on the edge of Heaven.  A sip of the excellent Pinot and now you’re in Heaven.

How could that have been topped?  Try this!  A lovely serving of Hawaiian-style Misoyak Butterfish served on a bed of Sweet White Rice, dressed with a sizzling Soy Vinigrette and surrounded by fresh Lomi Tomatoes.  The tastes were so different and so great.  It would have been impossible to select one.  We were fortunate enough to have both and to revel in “la difference”.

We did, however, try one more entrée.  We had the Mac-Nut encrusted Hawaiian Shutome(Swordfish) served with white Asparagus Spears and covered with a light sauce.  The fish was dense but moist and tender and the veggies were excellent.

After two pupus and three entrees well elected to skip dessert.  After a nice cup of coffee we waddled on our way.  It’s been a long time since I’ve dined at Roy’s but it won’t be that long before the next time.  Also, I should mention that the service was very good, not rushed, and the ambiance was quite nice.