James Beard Award–winner George Mavrothalassitis melds his French background with pristine Hawaiian ingredients for one of Hawaii’s top fine-dining experiences. The menu changes quarterly to reflect the seasons. A recent menu featured onaga baked in a Hawaiian salt crust, lamb loin with a vadouvan curry, and lilikoʻi malasadas. Four- and six-course menus are offered. Wine is only available as pairings for each course, which elevates the experience to divine.