BASALT Waikiki chef revamps menu for 8th anniversary

HONOLULU (HawaiiNewsNow) – A new head chef at BASALT Waikiki is putting a fresh spin to the Duke’s Lane eatery’s menu.

Executive Chef Lance Kosaka joined HNN’s Sunrise to talk about celebrating BASALT’s 8th anniversary and its new breakfast offerings, such as goat cheese toast and a vanilla yogurt panna cotta with olive oil granola, dried mango and pineapple, pecans, berries and mint.

His new beef stew shakshuka is a tomato-based beef stew with two sunny side up Waialua eggs, chill pepper aioli, picked red onion, cilantro, and sourdough. Diners can still expect its signature charcoal pancakes.

“My Sous Chef Zoe is creating a fun Halloween themed interactive charcoal pancake that we are offering the Sunday before Halloween for families to come down in costume and creating some fun spooktacular memories,” Kosaka said.

He said his goal is to bring people together in a welcoming unpretentious atmosphere.

“My philosophy as a chef is to keep things simple and approachable,” Kosaka said. “I strive to make the dining experience at BASALT relaxed and comfortable.”

BASALT’s new dinner items include salmon ochazuke, a pan-seared salmon with ochazuke risotto, bubu arare, tobiko ikura and Japanese pickled vegetables. The dish is served with a side of green tea to pour over the risotto at the table.

Other new dishes include lup cheong fresh catch, seared ahi, ribeye steak, and a black pepper pork chop.

BASALT is at 2255 Kuhio Ave. and is open daily from 8 a.m.-1 p.m. for brunch, 11 a.m. – 1 p.m. for lunch and 5-9 p.m. for dinner. Happy hour is 2-5 p.m.

For more information, visit basaltwaikiki.com or follow @basaltwaikiki on Instagram.