March 20 is the official first day of spring, and to herald the season, Bernini Honolulu launched its spring menu last week. Located in the Ala Moana neighborhood, the eatery â which features Italian cuisine with a French twist â changes its menu quarterly.
The eateryâs regular menu includes appetizers, salads, pizzas, pastas, risotto, entrĂ©es and desserts. Many of the categories include at least one new seasonal dish.
If youâre feeling bougie, go for the caviar and potato tartlet ($28). It could be a one-bite wonder, but you could also (delicately) cut it in half to share. The tartlet is filled with a luscious potato and cream cheese mixture, and itâs topped with caviar for a luxe finish.
The new lobster salad is a welcome addition to the menu â light and meaty, but also refreshing. A bed of mixed greens is topped with Maine lobster claw, dashi, truffle oil and a French vinaigrette. The dashi is present in gelatin form, adding a jiggly texture to the salad. Bonus: the eatery doesnât skimp on the lobster; there was a sufficient amount of seafood for a friend and I to share.
Foie gras might not be for everyone, but this luxurious dish was perfectly balanced. As expected, the Hudson Valley foie was buttery and indulgent, but its richness was cut nicely by the soft daikon. You have to get both pieces in one bite to get the full effect.
Nothing is new in the pizza section, but we couldnât resist getting the prosciutto e mascarpone ($25). This is one of the most popular pizzas at Bernini. The thin crust makes it easier to enjoy without feeling too stuffed, and the dollop of mascarpone hidden within the prosciutto is delightful, giving each slice a slightly sweet aftertaste.
The oyster arrabbiata ($36) is one of the new spring pastas, but we opted for Berniniâs new entrĂ©e instead â the fresh fish of the day, served chazuke-style ($45). Tai red snapper was featured during our visit; the fish was sauteed and served with scallop consommĂ© and risotto. While this risotto wasnât as creamy in texture as the seasonal truffle risotto ($65) â one of my favorite dishes on the menu and a must-have for any truffle afficionado â it still pairs nicely with the flaky, moist fish.
Berniniâs dessert menu features several new creations. If youâre in the mood for something fruity, the lychee and lilikoÊ»i panna cotta ($15) is sure to satisfy. Itâs the perfect balance of sweet and tart. Meanwhile, the semifreddo with strawberry and mint sauce ($16) is a partially frozen treat thatâs almost too pretty to eat.
Of the new desserts, my favorite was the moelleux chocolat ($17), served with vanilla gelato and fig confiture. This is the eateryâs version of a lava cake (thereâs no hot fudge inside, though); and itâs as chocolaty and dense as it looks. The vanilla gelato is absolutely necessary with the decadent chocolate. And, if gelatoâs your thing, ask about the featured flavors for the day.
CONTACT
Bernini Honolulu
1218 Waimanu St., Honolulu
808-591-8400
berninihonolulu.com
Instagram: @berninihonolulu
Open 4:30-10:30 p.m. Tuesdays-Sundays
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
