Kuleana Rum Shack

Teriyaki-glazed chicken

Sinagang-simmered pork belly, onion, tomato

Three salt and pepper grilled prawns

Pan-seared dumplings stuffed with seasoned pork and fresh watercress, with soy vinaigrette dipping sauce.

One of our most popular dishes: boneless chicken thighs battered with mochiko (rice) flour and lightly fried. Tossed with our house-made Korean sauce and topped with garlic aioli, unagi glaze and furikake. A Rum Shack Classic!

Crispy wontons filled with succulent crab and cream cheese, served golden brown with mango chili sauce.

Korean-style marinated short ribs, sliced thin and grilled, bursting with flavor – served with Auntie Angie’s house-made kim-chee.

Kālua (baked) pork with pika aioli and unagi glaze, garnished with Big Island lomilomi tomato and sesame seaweed salad. Served on wonton chips.

Chef’s ‘poke of the day’ sweet onion, limu, inamona (kukui nut).

Collar of the prized Hamachi fish (Japanese Amberjack). Salt-grilled to perfection and served with house-made chili-pepper water.

Fresh sashimi-grade ‘ahi (ridiculously tender), crusted with furikake, quickly seared and sliced. Accompanied by sautéed brussels sprouts, sesame seaweed salad, unagi butter, wasabi aioli and white rice. An incredible dish.

Three pā‘ele (black) salt-rubbed, Chef’s-catch tacos garnished with Nanea-roasted pineapple salsa, pickled cabbage, avocado and garlic-lime crema served on warm flour tortillas.

A Kuleana Rum version of classic pasta alla vodka. Rich and creamy tomato sauce, tempered with Huihui* rum.

An inspired reimagining of the original Cafe 100’s Loco Moco. Certified angus chuck short ribs, slow roasted in rich Nanea*-caramelized onions, demi-glace, served on a bed of white rice and ‘āina mash. Topped with a sunny-side up egg, ali‘i mushrooms and fresh scallions.

Locally made saimin noodles, house-made dashi, baby bok choy, shiitake mushrooms, soy marinated egg. Topped with a generous seven-ounce piece of miso-glazed butterfish, scallions, crispy nori and chili oil.

Local Kulana ground beef, sake and spices breaded and fried to perfection and served in a toasted bun with house-made katsu sauce.

A daily selection of locally sourced seafood. Please ask your server for tonight’s preparation.

A Chef Rysen-inspired creation using the island’s best cuts. Please ask your server for tonight’s preparation.

Wedged iceberg lettuce, pipi kaula (salt-cured dried brisket), Big Island tomato, blue cheese, and dill-ranch dressing.

Seasonal local mixed greens with our house-made miso-Caesar dressing, topped with wonton, parmesan crisps and lemon zest.

Big Island beets, roasted with goat cheese and topped with macadamia nuts, micro-greens, and our lilikoi-glazed vinaigrette.

House-made rum cakes soaked in Kuleana rum sauce.

Two scoops – choice of vanilla, chocolate, or strawberry

Portuguese-style doughnuts. Includes three dipping sauces: Huihui haupia coconut cream, Nanea butterscotch, and Hawaiian Rum Agricole lilikoi curd

Huihui, Nanea, dry curacao, orgeat, lime, angostura bitters, mint sprig

Huihui, plantation stiggins’ pineapple rum, stir fry, lilikoi (passion fruit), lemon juice, orgeat, angostura bitters

Nanea infused with honokaa chocolate co. nibs, falernum, angostura bitters, simple syrup, clear ice block, kiawe-smoked (optional)

Nanea, Kōeloa blood orange hop water, cucumber-infused cocchi americano, agave, lemon juice, orange blossom water, grapefruit bitters

Huihui, Hawaiian Rum Agricole, mezcal, lime juice, salted simple syrup

Huihui, fresh lime, agave syrup, ‘alaea salt

Nanea, high west double rye, cynar, cocchi americano

Huihui, pineapple-infused campari, carpano antica vermouth, aperol ice block

toasted coconut-infused Huihui, cocchi americano, luxardo bitter bianco, clear ice block

Huihui, citadelle jardin d’ete gin, benedictine, cointreau, cherry liqueur, lime juice, pineapple juice, angostura bitters, club soda

Nanea, kona cold brew coffee, housemade Huihui coffee liqueur, liquor 43

Hawaiian Rum Agricole, aperol, prosecco, pineapple juice, club soda

1/2 oz pour each of: Huihui, Hawaiian Rum Agricole, Nanea, Hōkūlei

Grilled sweet corn bathed in cilantro-chili-lime butter and cotija cheese

With won bok and watercress kim chee, and remoulade

Rice flour-battered chicken thighs with your choice of sauce: classic, Korean gochujang or citrus Jamaican jerk

Kalua (baked) pork with pika aioli and unagi glaze, garnished with Big Island lomilomi tomato and sesame seaweed salad. Served on wonton chips. Substitute: Try them with ‘fresh poke of the day’ - 21

4 oz. fresh ‘ahi, local seaweed pearls, chef’s choice

Miso and Huihui rum-marinated hamachi cheek, chili peppa water, grilled carrot and shiitake kinpira

Local mixed greens, carrot, cucumber, cherry tomatoes and fresh herb vinaigrette

Baby romaine with house crostini, parmesan crisp and cherry tomatoes

Thin-cut fries with herb salt and remoulade

Won bok and watercress kim chee

Sautéed in garlic, herbs and butter

Cucumber, carrot and ginger

Sautéed seasonal vegetables, wasabi sauce, unagi butter sauce, seaweed salad and rice

Blackened ono, cabbage slaw, guacamole, salsa verde and cilantro crema

House-made gravy, rice, fried egg, sautéed ali‘i oyster mushrooms and Okinawa sweet potato mash

Butterfish, kalua pork, kalo and lu‘au leaf with Okinawa sweet potato mash and pipinola salad

Jamaican curry-marinated chicken thighs, brioche bun, house slaw and Huihui unagi sandwich dip, with thin-cut herb-salt fries

8 oz. Kahua beef patty, garlic aioli, brioche bun and house pickles. Served with thin-cut herb-salt fries

Galangal, lime leaf, tamarind and seasonal vegetables

House-made rum cakes soaked in Kuleana Rum sauce. Flavors: Vanilla or Coconut featuring Nanea or Strawberry featuring Huihui. Suggested 1.5 oz rum pairing Nanea - 10 Hōkūlei - 16

Two scoops – choice of vanilla, chocolate, or strawberry

Portuguese-style doughnuts with 3 dipping sauces: Huihui haupia coconut cream, Nanea buttercream, and Hawaiian Rum Agricole lilikoi curd