Grand Crew Wine Dinner

Beachhouse at the Moana will present a special five-course wine dinner featuring the boutique wines of Grand Crew Wine Merchants on Tuesday, October 20. The event begins with a sparkling wine reception at 6 p.m. followed by Chef De Cuisine Rodney Uyehara’s five-course dinner at 6:30 p.m. This exclusive wine dinner is available to a limited seating capacity for $99 per person plus tax and gratuity.

The wine dinner will commence with a sparkling wine reception accompanied by Schramsberg Blanc de Blanc, which gained international recognition when President Richard Nixon served it during his historic Toast to Peace in Beijing, China in 1972.

Australian Wagyu New York Strip Loin and Sonoma Foie Gras. Photo: Courtesy of Beachhouse at the moana

The dinner continues with wine pairings featuring very boutique wines such as Spottswoode Sauvignon Blanc that due to its limited production, it is only offered to select customers and restaurants in restricted quantities of six bottles. Also featured are Lokoya “Diamond Mountain” Cabernet Sauvignon and Cardinale Cabernet Sauvignon, which are not sold in retail stores.

The wine pairings will progress as follows:

The beautiful atmosphere of Beachhouse at the Moana.

Chef De Cuisine Rodney Uehara pours demi glaze over Australian Wagyu New York Strip Loin and Sonoma Foie Gras.
Photos: Courtesy of Beachhouse at the Moana


  • Salmon Tartare on Sweet Bread Toast
  • Escargot Stuffed Baby Bella’s
  • Blackened Ahi on Fried Lotus Chips

Paired with Schramsberg Blanc de Blanc, Napa Valley 2005

First Course
Kona Abalone Rockefeller served in a Chef’s backyard lemon hollandaise with Red Alaea salt
Paired with Spottswoode Sauvignon Blanc, Napa Valley 2008

Second Course
Pan Seared Onaga served on a bed of Nalo Greens, Candied Walnuts, Macerated Cherries, with a Kirshwasser Vinaigrette
Paired with Sonoma Coast Pinot Noir 2004

Third Course
Pancetta Wrapped New Zealand Venison served with Kabocha Pumpkin Puree, Crisp Potato Galette in a Tawney Port Demi Glaze
Paired with Pride Merlot, Napa Valley 2006 and Girard Petit Syrah Napa Valley 2006

Fourth Course
Australian Wagyu New York Strip Loin and Sonoma Foie Gras served with a Kahuku Corn & Maine Lobster Hash in a three peppercorn Demi Glaze
Paired with Lokoya “Diamond Mountain” Cabernet Sauvignon, Napa Valley 2005 and Cardinale Cabernet Sauvignon, Napa Valley 2005

Fifth Course
Dark Rum Crème Brulee – Vanilla Custard infused with spiced dark rum and torched Carmel Crust
Paired with Royal Tokaji, Hungary 2003

Complimentary 4-hour valet parking at the Moana Surfrider, A Westin Resort & Spa and validated self-parking at Sheraton Princess Ka‘iulani will be available.

For reservations or more information, please contact the Starwood dining desk at 921-4600 or e-mail