Join us for a multi-course menu by Chef Brian Hirata (see tentative menu at www.naauhilo.com/whitehavenfarm) at Whitehaven Farm on the Big Island. Due to the pop-up nature of this event, we are unable to accommodate any dietary preferences or restrictions.
Hirata, a 2023 and 2022 James Beard Foundation Award Semifinalist, is dedicating his life to preserving Hawai`i's food culture while progressing the local cuisine through thoughtful presentations.
Menu subject to change without notice. Arriving more than 10 minutes late may result in missing a part of the dining experience. Late arrivals will be served the current course being prepared.
Wine pairings are not included. Pairing recommendations can be found at www.naauhilo.com/whitehavenfarm should you wish to bring your own wine. Please note there will be a $10 per bottle corkage fee (we will have glassware and offer to open and chill; wines are self-serve). Fees are payable the night of the event via cash (please bring exact change) or our Business Venmo. Under state law, consumption of alcoholic beverages at the event is prohibited for guests under the age of 21.
Detailed directions to Whitehaven Farm can be found at www.naauhilo.com/whitehavenfarm.
Please see the FAQs for additional information on our pop-ups.
A 20% service charge is added to each ticket, 3% of which is allocated to operational fees; the remainder is distributed amongst non-management team members.
ALL EVENT TICKET SALES FINAL. THERE ARE NO CHANGES, CANCELLATIONS, OR REFUNDS. Should you be unable to make your event and are unable to find someone to transfer your tickets to, you may contact us at firstname.lastname@example.org or via text at 808-468-1164 to see if anyone is on the waitlist.
Na`au Giving: For information on our Na`au Giving program, visit https://www.naauhilo.com/learn/naau-giving.
Na`au Hilo, LLC is not a full-service restaurant, and operates independently from Whitehaven Farm.
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.Request information