Descend a palatial staircase for dinner at Son’z, where tables overlook a lagoon with white and black swans swimming by. This is classy digs for a steakhouse; imagine Ruth’s Chris with extra flavor and a fairy-tale atmosphere. Chef Geno Sarmiento knows how to prepare protein; his filet is on point with “Mauishire” sauce, as is the New Zealand rack of lamb with fig sauce and kohlrabi potato puree. Sides are generally sold separately; choose from grilled asparagus, truffle mac and cheese, or the loaded baked potato: a decadent spud cooked low and slow (200° for 4 hr.) and sinfully stuffed with mascarpone, bacon bits, truffle butter, chives, and Parmesan. Finish with Portuguese sweet-bread French toast, vanilla gelato, and sweetly tart local bananas set aflame, Foster’s style.