Thursday: Holiday Wine & Cocktail Pairing Dinner @ Roy’s Ko Olina

Chef Darryl Shinogi and the team at Roy’s Ko Olina have teamed up with Southern Wine & Spirits to present a gourmet holiday wine & cocktail dinner.

roys ko olina holiday wine dinner thurs dec 5 6pm

The ideal wine pairing elevates good food to greatness. Roy’s always has top-notch ingredients and presentations — so pairing their terrific food with the perfect drink will be an unforgettable tasting experience.

Here are the courses and wine pairings for the dinner, which is Thursday, Dec. 5th, at 6pm.

1st Course: Sous Vide Tristan Lobster, paired with Ferrari Brut

roys ko olina tristan lobster sous vide

Tristan lobster comes from a remote island off the coast of Africa, and is touted as the most tender lobster in the world. Ferrari Brut is a sparkling wine made with traditional methods in Italy — and winner of the Gold Medal at the 2019 Champagne & Sparkling Wine World Championships.

2nd Course: Rainbow Papaya & Prosciutto Salad, paired with Fantini Trebbiano

roys ko olina rainbow papaya and prosciutto salad

This bright, playful salad combines salty Prosciutto, a thin-sliced Italian cured meat, with sweet local rainbow papaya. Fantini Trebbiano is an Italian white wine, made with grapes from the mountainous Abruzzo region of central Italy.

Main Course: Truffle-Stuffed Oven-Roasted Turkey Breast, paired with Dupeuble Beaujolais

Turkey in the hands of a talented chef like Shinogi is an incredible treat. For this dinner he’s preparing turkey breast stuffed with the magical flavor of truffles. The wine pairing is special as well — the Dupeuble vineyard has been producing red wine since 1512. Experts call it “bright” with notes of cherry. Sounds like the ideal holiday red.

Dessert: Roasted Kabocha Pumpkin & Sesame Panna Cotta, paired with Black Sesame Old Fashioned

Kabocha Pumpkin Panna Cotta with Pumpkin Brittle

This silky dessert stars a Japanese-style pumpkin grown here on the west side at Aloun Farms. The paired cocktail uses Suntory Toki, a Japanese whiskey, Makers 46, an American bourbon, and Cynar, and Italian liqueur. It’s a perfect combination to tie the entire dinner together.

The cost for the four-course dinner and wine/cocktail pairing is $70 per person (not including tax & gratuity). Call 808-676-7697 to reserve a place.