Gaylord's Restaurant courtyard dining at Kilohana Estate

Dining & Spirits

Farm-to-table paradise where plantation flavors come alive

Kalani Miller, Kauai historian and storyteller

Written by a Local Expert

Farm-to-Table Paradise

One of Kilohana's most special aspects is how everything connects. The history you learn and fields you see from the train aren't just scenery—they directly source incredible food and drinks you enjoy right on estate. This is true farm-to-table meaning, an experience for all senses.

Farm-to-table isn't just trendy marketing at Kilohana—it's practical necessity born from island geography. Everything consumed in Hawaii must be grown locally or shipped thousands of miles. Smart restaurants maximize local ingredients for freshness, flavor, and sustainability. Kilohana takes this concept further by growing ingredients on the same property where they're served.

The plantation's 60-acre orchard produces dozens of tropical fruits and vegetables. Morning harvests appear on lunch menus hours later. Cocktail garnishes get picked minutes before service. This isn't possible in most restaurants, making Kilohana's approach genuinely special.

Gaylord's at Kilohana: Evening in the Courtyard

After exploring all day, nothing beats sitting in Gaylord's courtyard as sun sets. It feels like stepping back in time. The restaurant sits in the 1930s mansion's original open-air courtyard, surrounded by lush tropical gardens with expansive lawn views and Mt. Waialeale in distance. Pure old-world Hawaii ambiance—romantic, elegant, deeply peaceful.

The courtyard design reflects 1930s architecture perfectly adapted for tropical living. High ceilings promote air circulation. Wide overhangs provide shade while allowing natural light. Ceiling fans supplement trade wind cooling. Dining here feels like joining a house party at a wealthy friend's estate—intimate and exclusive.

Evening timing transforms the space magically. Afternoon heat gives way to gentle trade winds. Setting sun paints everything golden. String lights begin twinkling overhead. The atmosphere shifts from casual daytime dining to romantic evening sophistication. It's dinner theater where the setting provides the drama.

The menu celebrates the island, featuring fresh seasonal ingredients sourced directly from local farmers, fishermen, and the plantation's own 60-acre orchard.

For Lunch

The vibe is casual but food equally delicious. Pulled Pork Sandwich with passion fruit barbecue sauce is local favorite, as are fresh Fish Tacos.

The lunch menu reflects Hawaii's multicultural food traditions. Pulled pork gets elevated with passion fruit barbecue sauce that balances sweet, tangy, and smoky flavors.

For Dinner

The courtyard transforms into one of Kauai's most romantic dining spots. Start with Ahi Poke Stack—fresh ahi with kiawe smoked sea salt and avocado mousse on wonton chips.

Plantation House Signature Oscar features fresh catch pan-roasted and topped with crab meat and hollandaise—spectacular.

Don't Miss

Gaylord's offers fantastic Happy Hour in adjacent Mahiko Lounge (3-5 PM) and extensive Sunday Brunch buffet beloved by locals. When locals choose your restaurant for celebrations, you know you're doing something right.

Koloa Rum Company: The Spirit of Kauai

Just a short mansion walk brings you to Koloa Rum Company Tasting Room, where sugarcane legacy lives on in liquid form. Commercial sugar production in Hawaii first began in Koloa town in 1835. Locals say rum-making started shortly after. Founded in 2009, Koloa Rum Company became Kauai's first licensed distillery, reviving this rich history.

The connection between sugar and rum runs deep in Caribbean and Pacific history. Sugarcane produces molasses as a byproduct. Early plantation workers discovered that fermenting molasses created alcoholic beverages. What started as waste product utilization became a sophisticated craft. Hawaii's rum tradition follows this same pattern.

Their award-winning rums use the finest local ingredients: raw Hawaiian cane sugar and pure filtered rainwater from Mt. Waiʻaleʻale slopes—one of Earth's wettest spots. Everything gets distilled in vintage copper-pot still creating remarkably smooth, single-batch rums.

The water source matters enormously in rum production. Mt. Waiʻaleʻale receives over 400 inches of annual rainfall. This water filters through volcanic rock for decades, emerging incredibly pure and mineral-rich. It's the same water that made George Wilcox's agricultural innovations possible. Now it creates award-winning spirits.

The Tasting Room Experience

This ranks among the estate's most popular activities. They offer free tastings every hour from 10:00 AM to 4:00 PM, Monday through Saturday. You'll sample various rums—classic White and Dark to flavored expressions like Coconut, Coffee, Spice, and Cacao—plus small pre-mixed cocktails.

Each rum variety tells different stories. White rum represents pure sugarcane essence, perfect for cocktails where you want clean sweetness. Dark rum ages in charred oak barrels, developing complex flavors reminiscent of vanilla, caramel, and spice. Flavored rums incorporate local ingredients like Kauai-grown coffee and cacao, creating uniquely Hawaiian expressions.

💡 My Tip

You absolutely must book a tasting online in advance. It's technically free, but there's a small reservation fee holding your spot, and they fill fast! You must be 21+ with a valid ID.

The Kauai Rum Safari

Want next-level rum experience? Book the Rum Safari. This two-hour guided adventure in an open-air safari vehicle takes you through plantation grounds. You'll learn rum history, meet farm animals, and enjoy two different tasting stops, including signature Mai Tai and "farm-to-glass" cocktails made with fruits and herbs picked right there on the plantation.

The safari combines education with adventure in ways that appeal to all ages. Learning about distillation becomes hands-on when you see the copper still in operation. Understanding terroir gets practical when you taste fruits growing in plantation soil. The experience connects rum production to the land itself, something impossible in urban distilleries.

The farm-to-glass cocktails represent innovation at its finest. Bartenders literally walk into the orchard, selecting ripe fruit for that day's drinks. Mint grows steps from the bar. Limes hang overhead waiting to be picked. This isn't farm-to-table—it's garden-to-glass, eliminating every step between growing and consuming.