ABOUT US

Dear Esteemed Guest,

I am delighted to extend a warm Aloha to you to experience the culinary delights and breathtaking ambiance of Michel’s at the Colony Surf. This iconic restaurant has been the heart of Hawaii’s dining scene since 1962.

As you step through our doors, prepare to be transported into a world where every dish tells a story, crafted with the finest ingredients and an unwavering commitment to excellence. Our chefs are artists, our servers are storytellers, and our tables are stages for captivating table-side performances and unforgettable memories.

Join us for an evening where the backdrop is as exquisite as the cuisine. The sun sets on Waikiki, and the moonlight shimmers upon the ocean. Allow our conversant servers to connect you with the vineyards and terroir of our wine list, pairing each bite to celebrate flavors that dance on the palate.

Whether celebrating a special occasion or simply seeking an escape from the ordinary, Michel’s promises an extraordinary experience. We eagerly await the opportunity to welcome you and create a dining experience that will be cherished for years to come.

Mahalo and Bon Appétit,

John Hoffman
General Manager, Michel’s at the Colony Surf

Michel’s at the Colony Surf has been the definition of fine dining in Honolulu since 1962. Our beachfront location on the most intimate strip of pristine sand in Waikiki has inspired romance for generations.

Legendary restaurateur and host Michel Martin, known for sharing fine French cuisine with Hawaii, opened Michel’s during World War II in my hometown of Wahiawa, near Schofield Barracks. In 1962, Michel’s moved to the then-new Colony Surf Hotel on the quiet end of Kalakaua Avenue near Diamond Head where it has resided ever since.

We paired Hawaiian hospitality and top-notch service with Chef Hardy’s classic European menu to create an experience that continues to attract guests we now call part of our family, our ohana.

Whether they’re celebrating a birthday, wedding anniversary or just stopping by for a weekday dinner, my greatest joy is in welcoming our friends back because I know the memories from that night were created with us.

Philip Shaw
Maitre d’hotel, Michel’s at the Colony Surf

I learned early in my career that the best dishes always began by using the best ingredients, sourced sustainably and locally. Taking inspiration from classic French and European preparations, which often emphasize the quality and flavor of seasonal produce and seafood, I have crafted a menu that is uniquely Michel’s at the Colony Surf.

My seasonal six-course pre fixe dinner takes full advantage of our island’s bounty and marries it beautifully with locally produced products from Big Island Abalone, Hirabara Farms, Kauai Prawns, Peterson Farm’s eggs and many others to create the Taste of Michel’s.

An important part of our identity lies in our signature tableside service. We are proudly one of the few remaining restaurants that continue to offer tableside dishes including our lobster bisque with fresh Maine lobster flamed with cognac and our essential dessert, the Hawaiian apple banana flambe finished with dark rum.

Oenophiles will appreciate our extensive wine list, which we seasonally update with the help of Hawaii’s esteemed Master Sommeliers to ensure there is always something expertly paired with your meal.

I warmly invite you to see difference that sets Michel’s apart when it comes to haute European cuisine prepared with island flair.

Eberhard “Hardy” Kintscher
Executive Chef, Michel’s at the Colony Surf