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Delightful from beginning to end! Jon wanted the Prix Fixe set and this was the perfect way to try a little of everything. To start, a thin crisp appetizer of chicken skin, topped with a nice amount of ikura. Next was a warm bowl of fish bisque and the perfect toast. For the palate cleanser, a refreshing Pina colada granita. By far, my favorite of the evening, was the seared scallops with a generous dollop of caviar. This incredible dish was prepared to perfection. Just the right amount of sear, not over cooking the scallops. Plenty enough caviar to enjoy with all the delicious scallops and a delicate sauce, not drowning out anything. This was served up nicely with dainty polenta and fine chopped onion. Trust me, you WILL moan with excitement in every single enjoyable bite of this! As if dinner couldn't be more perfect, the double rack of lamb was served just the way we like it, medium rare. Excellent flavor and paired well with the smokey cabbage wedge. I believe Chef Anthony said the luscious gravy had tasty duck fat. So good that my guest chewed his lamb bones :) Chef Anthony knocked it out of the park with his summer dessert special! Perfect brulee crisp over a smooth yet delicate lemon creme. This balanced incredibly well with a mixed berry filling that isn't too sweet. And the bottom crust, the perfect thickness, not to heavy, just right and all together is the perfect size to satisfy the polished last bite. This establishment is bright and airy with a golden decor, sure to bring you cheer. Seating is clean and spacious. Service is top notch - sincerely appreciate the personalized communication about each delicious serving! We both enjoyed this dining experience, worthy of repeat visits!
Took our friend here for her birthday and what a hidden gem this place was. Tucked away in the heart of Kaimuki, Carte Blanche was definitely a delightful surprise! When our party first walked in, we were a tiny bit skeptical because of the empty room (which was beautifully decorated). However as each course came out, we were blown away and didn't know how the restaurant was not way busier for a Saturday night! Each dish/course was well thought out and prepared to perfection. We were all taken by surprise in a great way. The head chef Anthony was very passionate and excited about his work and that was very refreshing! Overall a wonderful experience and we will be back!
My friend told me to pick a place for my birthday, so I started scrolling through Yelp and came across this spot. From the photos, it looked like it had a luxurious and elevated vibe -- and the one dish that really caught my eye was the Duck Wellington. I'm a huge duck lover, so I figured, why not give it a shot? My friend arrived a bit early for our reservation, and I came in shortly after. When I first walked in, there wasn't a greeting right away, but I was just excited to see my friend! After a few minutes of chatting, we were greeted by Anthony, who let us know he'd be taking our order shortly. We ended up going with the prix fixe menu along with a few supplements. The food was absolutely delicious. My favorites were the scallop dish and the lamb at the end -- the lamb was incredibly soft and tender; I couldn't get enough of it. Anthony also came by to chat with us, and you could really feel his passion for cooking through his food and the way he shared his story. I usually don't love fine dining spots, but this is one I'd definitely come back to!
Booked this place bc I wanted to try some place new and fancy. I'm not a pre fixed menu kind of person but this menu did not disappoint. Book your reservations for flavorful and next level food art experience. The attention to detail in every dish truly made this experience worth while and the burst of flavors in each dish offered a surprise to your sense. The pani puri was a combination of crunch, slight tomato acidity and the aromatics of the pesto. All the flavors combined together in a one bite bunch. French onion soup: my husbands favorite! The chunky onions gave flavor in every bite. Personally love the cheesy crunchy topping was my favorite. Watermelon Granita: who knew that there's such thing as a pallet cleaner other than ginger! I enjoyed this cold, icy and slight pickled dish. Seemed like slightly frozen watermelon rind served with a slightly salty, delicately rolled crunchy thing: maybe like a daikon? Kinda wish I had more of it even if it was intended to be a pallet cleanser. Pan seared scallops: divine!!! Such a flavorful scallop topped with lava salt, a nice char, and tomato based sauce artistically plated with micro greens and shrimp toast. Would order more scallops if I could, selfishly wanted to eat more than 3. But the portions were for the best in hindsight :) Smoked pork belly: not a huge pork fan but this was definitely flavorful and I enjoyed the salad and Brussels. Nice way to be "healthy" while enjoying the fatty slices of glazed pork. Didn't get to try the Australian Picanha bc it's required to have two chefs in the kitchen and one chef was on paternity. Wasn't a big deal for us especially since they did call me a week before letting me know that they would be one chef down. So I truly appreciated the customer service. Lastly the molten Ube: not too sweet and not overly dominating in the Ube crème flavors. Crunch, not oily, and the haupia glaze added another layer to this dessert. As this is a pre fixed menu, please note that sizes may seem small at first but at the end of it all, my husband and I were full. Perfectly content with my choice and risk to try a pre fixed I'm impressed and satisfied with Carte Blanche. Having experience in the Architect and Engineering world, The decor was emasculate. Details worked into the atmosphere to keep up with the white and gold theme truly makes this place intimate and bougie.
This spot is truly a hidden gem. My husband and I had a wonderful experience dining here and thoroughly enjoyed the company of the Chef. All dishes were delicious and meticulously plated. The French onion soup was our favorite followed by the succulent cha sew pork. We will definitely be returning on our next trip to Hawaii!
We had a wonderful experience with great food and staff. The A5 Wagyu Tartar was so tasty and a perfect appetizer. I thoroughly enjoyed the pre-fixe menu where you sample everything. A new seasonal menu will come out in November.
We came here to celebrate a friend's birthday. The restaurant was quite small but the interior has a modern classy vibe. We went on a weekday and the place was empty. We were the only ones occupying a table until another party came in after we were about to leave. Even when we're the only ones there, it wasn't uncomfortable since both chefs were focusing on preparing the dishes. We had some cases where some servers at other places would stare at us eating or conversing which made us very uncomfortable. Anyways, when we were seated one of the chefs introduced the prix fixe menu that consist of 5 courses. There is also a kids menu and additional supplement menu. Caprese pani puri: I've tried pani puri once at a wedding and I was not a fan. However, this pani puri was delicious. The pesto and burrata were fresh. The tomato water poured in was a burst of flavor. The outer crisp was so light and thin. French onion soup: The soup presentation was absolutely beautiful. The top pasty grid was flaky and buttery. There were some lumps on top with a savory filling, I assume creamy onions that were delicious. The soup itself however was very salty. Even with the pastry broken in and mixed with the soup, it was still quite salty. Cucumber and melon granita: Very nice palette cleanser. It's helps cleanse the saltiness of the soup. Cold smoked ora king salmon: My favorite dish of the night. I rarely eat salmon at restaurants since it's tend to be overcooked or dry. The king salmon was the best I've had that I wished I can ordered an additional one to go. The dish was like an elevated version of a Hawaiian salmon lomi lomi. The salmon was very moist and soft. It was very buttery with a good amount of oil and fat. It was cooked perfectly. The tiny chops of tomatoes and onions were fresh and the charred cabbage was so savory. 72 hours not just braised short rib "steak": The braised short ribs were so soft and tender. The fried ulu and the foam sauce was delicious and goes well with the short ribs. The only thing we couldn't finish was the fried shiso. It was stuffed with other ingredients that made it taste quite peculiar and odd. Molten and frozen fried ube potato pie: This definitely reminds me of McDonald taro pie. The one fries under the pie was a cute addition. It was good. A good dessert to end an amazing meal. Overall, an amazing dinner. The prix fixe menu included 5 delicious dishes that were quite filling. For $74 each person, this was a great dinner with a good deal. It was disappointing that we couldn't try their duck Wellington since it wasn't available the night we visited. I did hear recently that you can request for it beforehand when making your reservation so they can prepare. This place definitely needs more recognition.
Located on 11th Ave in Kaimuki, next to where their AV storefront is. Parking upfront seems to be reserved for their staff, so we parked in the main gated parking area in the back. We couldn't quite figure out if there was a pathway to cut straight into the restaurant from the parking lot, so we walked around, if that makes sense. Look to enter through the brown wooden door, not the white covered glass doors with a lock on it. All this for just $74, such a steal! The portion sizes were huge and we were already full, by the time we finished the salmon course. Very interesting concept, though I wish the menu was a little bit more cohesive throughout the evening. There were blips of wins and areas of opportunity, but definitely worth a try. The inside of the restaurant is very clean and a total vibe where it feels like you're in a different location entirely (you can't hear any of the outside street noise from inside). As for the service, it was a 3-man show when we went there. Looked to be one main guy cooking, another one helping/running the food, along with a sommelier. The sommelier was under the weather for the evening, so he was helping to cook the food (TMI, though I appreciate the honesty). Every dish was explained and they were able to accommodate my nut allergy, thank you for that! My opinions on the following, take it with a grain of salt: Pani Puri - I personally didn't care for the burrata cheese inside, as I'm accustomed to the Indian street food version, but I appreciate the creativity on that. French Onion Soup - on point! The croquette on top yummy, when you mix it with the soup base yummy. Not too salty, just the right temperature. Cucumber and Melon Granita - Not my favorite, tasted like watermelon rind. And the pickles threw me way off. Maybe like a brighter zestier note if it's supposed to be like a palate cleanser, perhaps something yuzu? Cold Smoked Ora King Salmon - I personally love squid luau or luau in general and this was the fanciest I've ever seen a Hawaiian-inspired dish. Portion size is huge, all the flavors meshed very well together. 72 Hour Not Just Braised Short Rib "Steak" - presentation and plating may help gel the flavors better. I enjoyed the components separately because it felt like too much of the aioli or mentaiko foam that was on the plate. Less of that, off to the side, next to the salad, and the meat off to the side is what I'm envisioning. The crispy stuffed shiso leaf topping was not my favorite. I think the cassava filling threw me off. Molten & Frozen Fried Ube Potato Pie - my only wish was to have more of this! Everything on point here! Great date night or girls night out spot! I'm interested to see how often they change up their menus and to see what else they come up with next!
Chef Anthony and his cook have chosen a different route, one that is marked by purpose, integrity, and undeniable talent, in an era when many kitchens follow trends. Their restaurant serves more than just food; it tells a story through expertly and passionately prepared food. The entire meal feels like a conversation between the chef and the diner, from the first course to the last drink. Not only are you eating, but you're also listening, learning, and enjoying. From the very first bite, it's evident that this kitchen has soul. Chef Anthony is a visionary leader, but he is not by himself. Every garnish has a purpose, and every dish is expertly prepared. A restaurant founded on excellence rather than ego is something that Chef Anthony and his cook are creating in a unique way. Come hungry, leave inspired.
This is our second time here. Last time we neglected to post a review. This is becoming one of our favorite restaurant. Two words to describe this restaurant; Hidden gem! We had the prix fix winter menu and added the Duck Wellington. Call in a week in advance so the can have it prepared as it is not on the regular menu. You won't be disappointed. Everything was superb...Winter Forest Floor, French Onion.soup, Ravioli, Seared Scallops, Duck Wellington and followed up with the Pop Coen Ice Cream...yes it does taste like buttered popcorn! It was the absolute bomb. Chef Anthony and Aiden were very attentive and provided stellar service. Ten star experience!
Came here for a bday/ Xmas celebration. They have a set menu for the holidays so we didn't get to try the infamous duck wellington. We could just imagine how good it is as everything on their pre fix menu were great!! Their foie gras with bread - that bread was so buttery and soft! The onion soup was sooo delicious and you must try their fried chicken! They ran out of caviar so we only got to try the regular order, it was super juicy! I highly recommended if you are looking for a place for any kind of celebration!
One of the most creative restaurants I've eaten at. It is a little off the beaten path from Waikiki, but it is well worth the Uber ride out! We came here for my girlfriend's birthday dinner and were not disappointed. We were the only guests there for 8:30 dinner on a Thursday. The place is small and only opened four months ago, and it felt like an exclusive dining experience. The waiter gave us a great recommendation for wine that paired well with both of our dinners. Everything was amazing! What stood out to me us the way they pair Hawaiian flavors with fine dining -- it is arguably more of a Hawaiian culinary experience than anywhere else. The waiter was knowledgeable and explained the source of ingredients and all the meticulous work that goes into preparing the food. If you want a luxurious meal in Honolulu/Waikiki, this is the place to be!
The world food tour resumed its journey with a stop at Carte Blanche, one of the three restaurants operated by the XO AV & CB Group. We tried XO a while ago and found it interesting and very reasonably priced. We learned that they changed their menu after our visit and we had intended to return but we heard about Carte Blanche and decided to try this place first. It's located on 11th avenue, across the street from Kaimuki Community Park. There are a limited number of parking spaces in front of the Carte Blanche and AV but we parked in the Kaimuki Municipal lot. It's a very brightly lit space with white / gold wallpaper, white / black floor tiles and whitish marble tables with white chairs with large pillows as backrests. There's an open kitchen to your left as you enter, manned by three people. I thought of Peik Lin's family home in Crazy Rich Asians. The only discordant note was the rock music being played. They offer an extensive wine list with two prices; you can opt for corkage at $30pp and pay a lower price for a bottle or go with the "regular" price. This would work well if you're going to consume more than one bottle as the price difference is substantial. As it was just the two of us, we went with a 2019 Russian River Valley Pinot Noir from DuMol Vineyards. Purplish and raisiny, with lots of fruit. We chose two appetizers from the Carte Blanche Eats for Two menu, A5 Kagoshima Wagyu Tartare and the Seared Foie Gras. Our server Anthony recommended we order the foie gras off the kid's menu as it eliminated the hash browns and garnishes but you got three pieces instead of two. The more foie gras, the better for us. The tartare was roughly chopped and came surrounded by chopped cornichons, herbs and crème fraiche and two pieces of gold leaf. It was left to us to determine how much of each to mix with the meat. I mixed all of it, including torn gold leaf. I found the hash brown to be somewhat at odds with the tartare and would have felt the same way with the foie gras. I would have preferred toasted bread or small blinis. However, each dish was superb. As an intermezzo, we were served some granita with an interesting flavor profile ... I don't recall what it was but it was refreshing. We had the Dry Aged Duck Breast Pretzel Brioche Wellington and the 72 Hour Not Just Braised Short Rib "Steak". The duck presentation was interesting ... It was shaped like a large carrot with latticed brioche surrounding the duck breast. It was surrounded by an ume port wine sauce. The duck was very tender and the brioche mimicked the puff pastry used in a Wellington. Inventive. The short rib came sliced and served with a large bone acting as the vehicle for the dollops of guava / BBQ / Smoked Water that added flavor accents to the beef. Under the bone was an arugula salad. I used the foie gras drippings to add extra richness to the meat. One can never have enough foie gras. We shared a Foie Gras Butterscotch Pudding for dessert and I had a French Press of Kona coffee. The dessert was probably the least successful dish for us; my fellow foodie doesn't care for butterscotch and I don't like tapioca. Carte Blanche needs a dessert with dark chocolate. What did we think? I thought the food was inventive and prepared well. We would have preferred more subdued lighting and music more conducive to fine dining. Having said that, we enjoyed our meal at Carte Blanche. Recommended!
2 years ago
Very Interesting. I'm not sure I understand the concept and execution but I have no doubt about the sincerity and effort from the service and staff. The menu is imaginative and ambitious. read more
1 year ago
3 years ago
Loved it here! Food and wine was amazing!! And the decor was super unique. Will definitely be back. read more
2 years ago
2 years ago
I cannot stress how much this place is one of the most fantastic hidden gem I've come across. From the outside, you don't know what to expect, as there's no windows. It upon walking in you're graced with beautiful white dining room with gold accents and trimmings, an impressive chandelier and soft, tasteful music. The service (Anthony was our man) is remarkable, he went above and beyond, and made us feel welcome and special. Every meal was introduced expertly, and clarifying information was provided when requested. My slight fish allergy was also accommodated, as meals were tweaked on the fly to provide me a safe and delicious experience. The meals were the highlight of the evening, words cannot describe the near orgasmic experience my tastebuds underwent as the night progressed. 10/10 would recommend and will be dining here again. read more
3 years ago
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3 years ago
Great food and service with a fun and upbeat environment. Love the enthusiasm of the employees and all of the gold and crystal decor. Will come back for sure! read more
3 years ago
5 times to Hawaii and this was the best restaurant we have been to by far! What a treasure it is! Absolutely incredible, even a palette cleanser after appetizers was offered. I'm a picky eater, I tried everything and loved all of it...! The wagu was a favorite and all deserts are worth ordering ;p you can tell it's a well refined and prepared menu read more
1 year ago
Business owner information
Kenneth L.
Person never dined in. He's been harassing @chefkenlee on instagram…
3 years ago
Wow. The food was on point tonight. Standouts include the pretzel duck Wellington, saimin soup dumplings, and all the foie gras things, including the butterscotch pudding. I am very impressed, especially since this is a fairly new restaurant. Our server was super friendly, and I can't wait to come back to try the rest of the menu. I will dream about that duck though... read more
3 years ago
3 years ago
What a great place the food was amazing the ambiance was awesome & the service was just the best! If you loved XO & AV you will love Ken Lee's 3rd restaurant Carte Blanche! What an awesome experience! read more
2 years ago
2 years ago
The food and wine were EPIC! The salad, orzo pasta, and duck pastry were my FAVORITES. It's a small space which makes it very comfy but you can still come dressed to impress. read more
3 years ago
This place has an insane atmosphere cultivated with gold detailing and ornate light fixtures. It's definitely unlike anything I've experienced in Hawaii. The staff seemed incredibly well versed in the dishes and the ingredients being used as they explained that the ulu is supplied from a local farm and is starting to get out of season now that it's winter. The main dishes stood out the most to me as they were offered in hefty portions and tasted absolutely incredible. I'm not a huge fan of bitter melon but the pinakbet was delicious. The salmon was perfect and tasted incredible with the lomi tomato, cabbage and dollops of luau. The duck wellington was impressive and so juicy. I do have to say that the starters and eats for two were a little disappointing. I did enjoy the ulu but it was very oily and tasted vaguely of Mcdonald's chicken nuggets. The saimin soup dumplings were tasty but the presentation seemed very elementary. I almost thought it was topped with peas and carrots at first glance and I just feel like it could've been presented a lot better than it was. The eats for two were very odd. I don't agree with pairing any of the items with hash browns. It just makes no sense flavor wise. Honestly, all of the accompaniments made no sense for what was ordered. I'd say that the eats for two items just felt really out of place and could be left off the menu in my opinion. read more
1 year ago
Amazing. The menu was unique and exquisite. The flavors of each course were simply amazing. Our family selected the prix fixe menu, which was comprised of the Caprese Pani Puri, French Onion Soup, Watermelon Granita, Pan Seared Scallops, Smoked Pork Belly, and the Molten/Frozen/Fried Ube Potato Pie. Our oldest had the caviar supplement and loved it. The Caprese Pani Puri was on of the tastiest things I have ever eaten. The tomato water was refreshing and the flavors exploded in my mouth. The French Onion soup was a pleasure for both the eyes and the pallette. The sear scallops were perfectly cooked, and the paired shrimp toast and accompaning sauce were the standouts of the course. The smoked pork belly had an amazing maple glaze, and the smoking followed by the sous vide preparation perfected the texture of the fat. And finally...dessert. It was a party in my mouth. The warms of the crispy pastry, combined with the cool ube paste in the center, laid on top of a delectable coconut creme....it was absolutely delicious. The meal was definitely worth the price. Make sure to enter using the wooden door on the right, it took us a minute to figure that out. read more
1 year ago
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2 years ago
Absolutely delicious, definitely will return. The food was all carefully thought out and crafted. The staff were wonderful and provided excellent service. Gorgeous speak easy like vibes were extremely surprising. read more
3 years ago
I love the wine list. It's small but you can find reasonable priced French, Italian, and German wines. The wine service was great, they decanted by Bordeaux right away to let it breathe while I drank some grower Champagne. The inside design is great. Our server, Anthony said his mom was the architect who designed it. read more
3 years ago
Clean, tasty, great service, and visually appealing. What more could you want from a restaurant? My favorite item by far was the "Cold Smoked Ora King Salmon." It was buttery, rich, and slightly sweet. Service was also top-notch. Every item you order is described when put on your table. You're sure to find something you'll like at Carte Blanche!!! read more
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Being fans of Chef Ken Lee from Tik Tok, my husband and I were excited to dine at Carte Blanche on a recent trip to Oahu and were not disappointed! The unassuming façade led into a magnificent dining room where we immediately spotted Chef Lee hard at work in the open kitchen. The menu is both upscale and playful ranging from A-5 Wagyu & Caviar to Mac Salad & Dino Nuggets. We ordered the One-Bite Soup Dumplings, Ulu Two Ways, and Zebra-Striped Dandan Pasta as appetizers, the Dry-Aged Duck Breast Pretzel Brioche Wellington as a main (which was absolutely the gem of the evening), and Dino Nuggets and Mac Salad off of the "Children's Menu" (which we were reminded was not only for children). Every bite was better than the last and it was extra special having Chef Lee hand-deliver each course. Our waiter was friendly, accommodating, and extremely knowledgeable of both the food and wine menus. The experience was top notch all the way around and we can't recommend Carte Blanche enough for those looking for an upscale, yet approachable dining experience in Honolulu. read more
2 years ago
Business owner information
Kenneth L.
Please call the restaurant to help you find the door, we’re open…
2 years ago
3 years ago
Business owner information
Kenneth L.
Your review got deleted because somehow on Instagram we got on your…
2 years ago
2 years ago
2 years ago
Business owner information
Kenneth L.
Hello, thank you for giving us a try.…
2 years ago
3 years ago
3 years ago
More info about Carte Blanche
1133 11th Ave
Honolulu, HI 96816
Kaimuki
Directions
(808) 425-5726
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Visit Website
http://Xorghawaii.com
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Ask the Community - Carte Blanche
Are there ala carte menu items?
So you pay $30 pp for any bottle of wine on the menu?
Correct works out well if all drink wine
Do they have a vegetarian or pescetarian option?
My wife and I are are pescatarians. The salmon was amazing! Enjoyed it so much went back two weeks later and had it again! Going back in three weeks and will probably do the same.
Why does Yelp recommend reviews?
5 reviews that are not currently recommended
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