With its Hawaiian fusion cuisine, Roy's is one of the top places to go on the big island. The atmosphere is elegant and lively. As you enter the restaurant you see the open kitchen and a small brass and wood bar. The tables are almost always full by large windows overlooking a small lagoon. Have a drink at the bar and let the bartender explain the menu. Roy's Waikoloa has the best of both worlds: a classic menu developed by Roy himself, and a creative daily changing menu from the executive chef. We were steered towards the local menu, and told that the fish dishes were the specialties.
At the table our service was prompt, informative and friendly. Some of the fish was unknown to this mainlander, and our waitress explained each by giving a similar fish that was known on the mainland.
We opted for the local menu, although the classic menu was extremely tempting. Roy's has a multitude of appetizers, and we strongly suggest just getting a selection of these. You might try his Blackened Island Ahi, or Hawaiian Kai Crab Cakes, or Szechuan Style Baby Back Ribs.
To start, I had the wonderful Rosemary Grilled Lamb Medallions. It was three medallions of lamb perfectly cooked with a peppered balsamic sauce and served with a crispy onion ring. My wife had Waimea Tomato Carpaccio with roasted asparagus, locally grown tomatos and balsamic glaze and white wine buerre blanc.
Smoothly moving into the entrees, I had grilled Anago with a plum sauce and grilled cilantro. The waitress told me this was a Pacific red snapper with a Japanese preparation. The fish was fresh and flavorful, although I'll admit the spices were very different from an American preparation. I was also lucky to be able to try the black tiger shrimp prepared in a coconut curry sauce with peanuts and cilantro. This sauce was excellent.
We finished with the chocolate souffle and the fresh fruit cobbler, both specialties of the house which must be ordered with your entrees.
The menu also included many local meats such as lamb and beef short ribs, as well as fish like Mahimahi, Ahi and Opakapaka. The preparations include influences from Japan (like my dinner), Thailand, China and the mainland.
There were several suggested wines by the glass and they were paired with different types of cuisine. Most of these are bottled for Roy's restaurant under a private label. I had the Rustique with my lamb, which was fair. I also had the Oregon Pinot Gris with my entree, which I thought was excellent. There was a nice selection of ports with dessert.
The restaurant is in the King's Shops in Waikoloa, right across the street from the Outrigger Resort. Just turn off Hwy 19 onto Waikoloa Beach Drive. Reservations are a must for dinner and should probably be made well in advance.