(USA & Canada) Call 1 800 745 8883
(Austria, Belgium, France, Germany, Ireland, Netherlands, Norway, Spain, Switzerland, UK) Call 00800 10 10 11 11
(Japan) Call 0120 086230
(Italy) Call 800 822 005
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Daily breakfast per person is included with these great rates.
Stay 4 nights for the price of 3.
4 for 3
100USD Hotel Credit included with a 3+night stay
100USD Hotel Credit Inclusive
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The serene Veranda restaurant plays host each afternoon to high tea, a time-honored Waikiki tradition. White tablecloths, multitudes of white roses and billowy white curtains lend an airy vibe to the sundrenched dining room, an elegant setting for dainty sandwiches, freshly baked pastries and scones, tea and champagne.
Executive Chef: Vikram Garg
Manager: Ed Hope
Gentle ocean breezes ruffle the palm trees. The setting sun glows orange and pink. Women hula under a century-old Kiawe tree to live pedal steel guitar while guests sip mai tais. Welcome to House Without A Key, a Waikiki institution immortalized in a 1925 Charlie Chan novel.
Executive Chef: Charles Lacad, Sous Chef
Manager: Ted Tobby
One of Hawaii’s first bastions of haute cuisine, La Mer is the state’s longest ranked AAA Five Diamond Restaurant. The chef uses indigenous Hawaiian ingredients in impeccably prepared French dishes. Tasting menu items might include foie gras with passion fruit, spiced bread crisp and grapefruit salad or a sea bass carpaccio on mango compote.
Executive Chef: Alexandre Trancher, Chef de Cuisine
Manager: Stephen Oyadamari
A grand piano sits at the center of this jewelbox den of retro glamour. There’s generally one local legend or another tickling the ivories while elegantly dressed patrons sip signature cocktails created by legend Dale DeGroff, formerly of The Rainbow Room. Evening attire for women and dress shirt and slacks for men are required.
Manager: Oswaldo Rabago
Louvered walls open onto postcard ocean views at the breezy Orchids, an ideal setting for a menu of bright seasonal fare, most of which is GMO-free and locally and sustainably sourced. Try indulgent dishes like roasted Kona lobster with cauliflower gratin and lemongrass-thyme sauce and finish with the hotel’s signature coconut cake.
Executive Chef: Thomas Ho, Chef de Cuisine
(USA & Canada)
Call 1 800 745 8883
(Austria, Belgium, France, Germany, Ireland, Netherlands, Norway, Spain, Switzerland, UK)
Call 00800 10 10 11 11
Call 0120 086230
Call 800 822 005
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