Get set for one of the most intriguing special dinners of the early spring, compliments of Bistro 1860 and the Honolulu Fish Co. On Thursday, April 2, beginning at 6:30 p.m., Chef Michael Crouch and his staff will serve nine–count them–courses, composed of some of the Pacific Ocean’s best bounty, caught using ecologically-sound methods. Each course will be paired with wines from around the world.
The extravagant menu is as follows:
First course: Ama ebi with green curry, coconut gelée, green apple jus, hot pepper and chive, paired with Bodegas Palacio Milflores, 2013 Viura D.O.C. Rioja, Spain
Second course: Yellowtail crudo with orange blossom coriander water, passion fruit, cilantro, Thai chile and mint, paired with Bivio, Prosecco DOC, NV, Veneto, Italy
Third course: Marlin sashimi with pickled ginger Meyer lemon emulsion, lotus, lump crab, radish butter, smoked black pepper and mandarin, paired with Bodegas Vina Mayor, 2013 Verdejo, D.O. Rueda, Spain
Fourth course: Tuna gremolata carpaccio with mango, wasabi, bourbon barrel smoked miso, celery leaf and bourbon barrel soy, paired with Pierre Chainier 1749, 2013 Sauvignon Blanc, Loire Valley, France
Fifth course: Blue Hawaiian king prawn with suckling pig, pickled carrot and fennel frond in sesame rice paper. Sweet plum spring onion jus, cucumber and maitake, paired with Sables d’Azur, 2013 Rose, Blend of Grenache, Syrah, Cinsault, Cotes de Provence, France
Sixth course: Olive-oil poached mahi mahi with dill cabbage, English pea, porcini dust, lemon buttermilk, celery and pickled shallot powder, paired with Niner Estates, 2013 Sauvignon Blanc, Paso Robles, California
Seventh course: Smoked Mero sea bass with lardo, carrot pistachio pesto, beer honey yogurt, uni and basil, paired with Garnet Vineyards, 2013 Pinot Noir, Monterey County, California
Eighth course: Fire-grilled opah with candied lemon, Castletravano olive puree, poached tomato, South African spiny lobster and saffron mayo, paired with Robert Hall, 2011 Syrah, Paso Robles, California
Ninth course: Chocolate Grand Marnier torte with shaved almond, key lime ice cream and cherry syrup, paired with Summers Estate Wines, 2010 “Villa Andriana” Charbono, Calistoga AVA, Napa Valley, California.
Bistro 1860 is at 1765 Mellwood Ave. The dinner and wine pairings will be $225. Call (502) 618-1745.