Bordeaux and Burgundy under the palm trees
Waikīkī · Honolulu · Regional · Visit Website ↗
Reviewed May 19, 2026
Wingman Metrics
You're sitting under actual hau trees, sand basically within sprinting distance, and the wine list opens to Burgundy and Bordeaux classified growths. It's a little disorienting in the best possible way — this is not the laminated tourist list you feared. Someone here actually cares.
The France-California axis runs strong: Jadot and Drouhin anchor the Burgundy side, while Bordeaux classified growths give the list some real weight and ambition. California holds its own with Kistler and Far Niente on the Chardonnay front and Stag's Leap and Jordan flying the Napa Cabernet flag — all recognizable names that earn their spots rather than just filling pages. Sonoma Coast Pinot Noir rounds out the new world contingent and feels like a genuine nod to cooler-climate California rather than a checkbox. At 150–250 bottles, there's real selection here without the list becoming a burden to navigate.
Twelve to twenty pours by the glass is a healthy number for a beachfront restaurant, and with sommelier Elton Gjonaj steering the ship, you'd expect those slots to be used thoughtfully rather than just defaulting to whatever's cheapest to open. Pours clock in at $12–$18, which is honest money for this caliber of program in Honolulu. No notable rotation or glass program beyond the standard list, but what's here is solid.
Jordan Cabernet Sauvignon, Alexander Valley — $40s–$50s per bottle (est.)
Jordan always punches above its price point — structured, food-friendly, and crowd-pleasing without being a pushover. On a Honolulu wine list where markups can get creative, this one tends to land at a number that doesn't make you wince.
Sonoma Coast Pinot Noir
Most tables here are locked in on Napa Cab or French Burgundy, but a well-chosen Sonoma Coast Pinot is exactly what you want with the ocean breeze and lighter seafood-leaning menu. Don't sleep on it.
Bordeaux Classified Growths
The prestige bottles are real, but classified Bordeaux at a beachfront Hawaii restaurant is almost never priced to move — you're paying for the address as much as the wine. Save those splurges for a cellar-focused spot and drink something that actually makes sense in the setting.
Kistler Chardonnay + Lobster Eggs Benedict
Rich, buttery Kistler Chardonnay and lobster hollandaise is not a subtle choice, but it's a correct one. The wine's texture and restrained oak hold up to the richness without steamrolling it — this is the move for a slow Sunday brunch with sand in your shoes.
🎲 The Bottom Line
Hau Tree earns its Wine Spectator nod — this is a genuinely considered list in a setting where mediocrity would have been completely forgiven. If you're in Waikīkī and want a glass of something real with your toes near the sand, this is the place.
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