Fine dining, in your dining room.
Above the CORE band sit two published tiers: PREMIUM at $190–$275 a guest for coursed fine dining, and CHEF’S TABLE at $275–$400+ for the full counter-style progression.
What the tiers buy
Both tiers carry groceries inside the band, with the fee stack itemized as always: 20% service and GET up to 4.7120% on their own lines.
- PREMIUM — $190–$275/GUEST: five-plus courses, premium proteins, full plating
- CHEF’S TABLE — $275–$400+/GUEST: chef-led progression, counter seating where the kitchen allows
The island on the plate
Premium tiers are where Big Island provenance pays hardest: Parker Ranch beef, Hāmākua mushrooms, Kona Cold lobster, Waimea strawberries, a Kona coffee finish. The island grows serious ingredients; the tiers exist to cook them properly.
Questions, answered
Two to eight is the sweet spot — the format is chef-led and coursed. Above eight we recommend PREMIUM plated service with a sous chef on the $75/hr line.
Keep reading
Get a written quote
The button is not “Book now.” You tell us the table; we send a written quote — and that quote is the confirmed total.