The Turtle Bay Trio is one of the dishes developed for the new Roy's Beach House menu: a coffee-crusted rib-eye steak, king crab ceviche and Ichiko sea scallop.
Roy Yamaguchi's new restaurant at the Turtle Bay resort will be his first on the beach, his first with a takeout window, his first to serve a Cobb salad or a shrimp Louie.
Roy's Beach House opens in August in the former Ola location right on the sand. The original structure has been gutted and is undergoing reconstruction, from the lanai deck to the landscaping lining the parking-lot fence.
Roy Yamaguchi, right, looks over plans for the new restaurant with his contractor, in the area that will be the new bar.
Yamaguchi gave a tour of the site and a preview of the menu Wednesday as part of events in the Hawaii Food & Wine Festival's spring Culinary Journey.
Despite having dozens of restaurants all over the world, he has no beachside location, Yamaguchi said, so when he was offered this one, "I said, 'Yeah!' I always wanted to be on the beach."
A wooden deck will surround the open-air-under-roof dining room.
Beach House will seat 90 under roof — in a dining area with sliding doors that will remain open as long as it's not raining or terribly windy. A wrap-around patio will accommodate 50 to 60 more, and the restaurant will extend to lounge chairs on the sand for those interested in, say, hot dogs.
A takeout window behind the kitchen will serve "our famous Roy's to go," the chef said. "Famous starting in July."
Bowls of steamed New Zealand Cockles in coconut curry sauce were plated in a makeshift serving area at the unfinished restaurant for a preview dinner Wednesday. The dish is planned for the new Roy's Beach House menu.
Much of the menu is still in the thinking stage, under development with Beach House's executive chef, Roy's veteran Gordon Hopkins. Yamaguchi said it will combine some of Roy's classic dishes with new items suited to a "beachy environment."
He describes salads, crudos, burgers and hot dogs — "a cross between comfort food and Roy's ... Roy's new modern."
Also on the new menu: onaga with pohole fern, chantrelles and a tableside pour of luau leaf sauce.
Certain American classics are in the design stage, among them a Reuben sandwich, shrimp Louie and Cobb salad.
"One of the things I really love is a Cobb salad," he said. "Wherever I go I eat a Cobb salad." He's working on a version of the classic chopped salad made with slow-roasted turkey.
After Beach House, Yamaguchi will open three more Hawaii restaurants this year, at the International Marketplace, in Kapolei and on Maui.
Dinner ended with strawberry-cognac macarons, served with dots of lilikoi curd and haupia and a chocolate crunch.