S and I first visited Vessel Restaurant at the Kona Kai Resort during a media preview dinner last year, and we had an absolutely wonderful experience. We were lucky enough to be invited again for a summer menu preview a couple of weeks ago, and of course we happily obliged.
The tables were set beautifully in the private dining area. This was to be a beer-pairing dinner, and the four beer tasters were already prepared.
Sorry for the blurry photo. I guess my camera (and I) decided to focus on the butter in the back instead, haha. The four beers that we tasted were: Alesmith .394 Pale Ale, Refuge Blood Orange Belgian Ale, Stone Delicious IPA, and Maui Coconut Porter. Out of the four, I really enjoyed the Blood Orange Belgian and the Coconut Porter – which was also S’s favorite.
After catching up with some blogger buddies and making some new friends, we were hungry for dinner! There were a few baskets of asiago cheese rolls, which were awesome, and I really had to stop myself from eating, like, 6 of them.
This was our menu for the evening… and also why I reminded myself not to eat too much bread.
48-Hour Pork Belly; Beer: Maui Coconut Porter
Our meal started out with a 48-hour roasted pork belly. It was so incredibly tender and simply melted in your mouth. It was served with plantain powder, sweet potato spaetzle, and a mole sauce with anise and chocolate. The mole sauce really did it for me – the bitterness and sweetness really complemented the pork belly well.
Roasted Pear; Beer: Alesmith .394 Pale Ale
After the pork belly, we were given a simple roasted pear. But don’t be deceived by its simplicity – this was packed with flavor. I loved the caramel notes in the roasted pear, and the cheese was actually a blue Stilton (the chef wasn’t able to get Roquefort). I enjoyed the floral notes in the dish but couldn’t taste much of the black pepper in the vinaigrette.
Corn Dusted Albacore; Beer: Refuge Blood Orange Belgian Ale
I was looking forward to this dish, given that I have a corn obsession. The albacore was fresh and seared lightly. It was served with a savory bacon powder and onion jam – I really enjoyed the sweet and salty interplay. This dish was additionally paired with a serrano-corn custard, which I found to be too sweet and not spicy enough. I liked the fresh corn at the bottom of the custard, though.
Dry-Aged Ribeye; Beer: Stone Delicious IPA
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