ShoreFyre's breakfast menu runs the full range — from light fruit bowls and tropical waffles to the kind of serious morning plates that are built for people who have a full day ahead of them. The kitchen is open daily from 7:30 to 11:30AM at both Waikīkī locations, and everything is made fresh. Here are the ten dishes most worth ordering, from the lightest to the most substantial.
1. Signature 50/50 Loco Moco — $29
The dish that most completely represents what ShoreFyre does. An 8oz handmade patty built from 50% ground Angus chuck and 50% applewood smoked bacon — the 50/50 blend that gives it a smokiness and fat distribution no pure-beef patty can match — served on Hawaiian-style fried rice, smothered in savory gravy, topped with pickled local onions and two eggs any style. The pickled onions are the detail that distinguishes this version: their acidity cuts through the richness of the gravy and yolk in a way that makes every bite balanced rather than heavy. Add sautéed onions or mushrooms for $2. This is the best loco moco in Waikīkī and the first dish any first-timer should order.
2. Steak N Eggs — $33
A 10oz Certified Angus Beef ribeye, grilled to order, served with two eggs any style and your choice of breakfast potatoes or rice. Sub fried rice for $2, add avocado for $3. The ribeye is the right cut for a steak and eggs — the fat distribution produces a richness and depth that leaner cuts don't deliver, and Certified Angus Beef is a meaningful quality designation. This is the uncompromising version of a morning plate: maximum protein, maximum flavor, the kind of breakfast that means you won't think about food again until late afternoon. The menu calls it "breakfast of champions" and that's accurate.
3. Fresh Line Caught Ahi Benedict — $24
The most distinctly Hawaiian dish in the benedict lineup. A 4oz portion of Pacific line-caught ahi, seared and served over a bed of mushrooms and spinach, topped with house hollandaise. The daily delivery commitment matters: the quality difference between fresh-from-the-water Pacific ahi and stored fish is not subtle. The mushroom and spinach base adds earthiness and texture that complements the clean, lean ahi. Hollandaise over fresh fish in a Hawaiian setting is a combination that feels immediately right. Served with your choice of breakfast potatoes, toast, or rice. Add avocado for $3.
4. Kalbi and Eggs — $22
The most distinctly local plate on the menu — the one that most clearly signals you're eating Hawaiian food rather than a mainland approximation of it. Six ounces of marinated boneless short ribs, grilled to a caramelized exterior over a juicy, tender interior, served with rice and two eggs any style. The marinade — garlic, sesame, soy, sweet caramelization — is the defining flavor: savory, slightly sweet, with a char from the grill that you can taste in every bite. The combination of that marinade with egg yolk and rice is a morning plate that's been part of Hawaiian food culture for generations. Sub fried rice for $2.
5. Kalua Pork Benedict — $22
The most Hawaiian of the five benedict options and the one that best showcases the kitchen's in-house preparation. Slow-cooked kalua pork — smoked and made in-house, which is the detail that matters — with cabbage, over an English muffin with house hollandaise. In-house smoking means the pork has the depth of a proper kalua preparation rather than the flat sweetness of a pre-made product. The cabbage addition is traditional; it's been part of kalua pork preparation since the imu era and it adds a texture contrast that makes the benedict work as a full plate rather than just a rich one.
6. Breakfast Burrito — $22
A substantial, filling option built around a choice of kalua pork with cabbage or corned beef with red bell peppers, onions, and celery, combined with scrambled eggs, potatoes, and crispy bacon, all drizzled in ShoreFyre's house signature sauce. This is the portable, no-fuss option — everything wrapped tightly and built for someone who has somewhere to be. The kalua pork version is the Hawaiian call; the corned beef version is the local diner classic. Either way, it's a complete breakfast that travels well from table to beach to wherever the morning takes you.
7. Mana Açaí Bowl — $20
ShoreFyre's signature açaí bowl: blended açaí base with fresh strawberries, blueberries, mango, pineapple, and bananas, finished with toasted coconut, granola, and a local honey drizzle. The lightest full breakfast on the menu and one of the most nutritionally complete — real fruit, natural sugars, the sustained energy of the granola and coconut. This is the dish for the active morning: pre-surf, pre-hike, pre-anything that requires you to be at full capacity within an hour. No filler, no heaviness, and genuinely delicious rather than merely virtuous.
8. Banana Macadamia Nut Pancakes — $19
Fluffy buttermilk pancakes made with locally grown bananas and macadamia nuts. The banana adds moisture and natural sweetness; the mac nuts add richness, fat, and the crunch that keeps this from reading as just another stack of pancakes. Add haupia sauce for $2 — the house coconut pudding sauce is the specifically Hawaiian element that elevates the dish from good to great. Tropical syrup options at $3 each: coconut, guava, strawberry, lilikoi, mango. The lilikoi syrup is the pairing worth trying — its tartness plays against the sweetness of the banana in a way that makes the stack feel lighter than it is.
9. Greek Yogurt Papaya Bowl — $16
Greek yogurt served inside a halved local papaya, topped with fresh berries, granola, and a local honey drizzle. The most genuinely local of the lighter options — the papaya vessel is both presentation and ingredient, the local honey connects it to the island, and the combination of yogurt's protein and tang with the papaya's tropical sweetness is a breakfast pairing that makes complete sense in Waikīkī. At $16 it's the most affordable full breakfast option on the menu and one that won't slow you down regardless of what the day holds.
10. Mochi Pancakes — $18
Made with mochiko (sweet rice flour) rather than standard flour, these pancakes have a texture that's unlike anything you'll find at a mainland breakfast spot — chewy and slightly sticky on the inside, with a lightly crisped exterior. The mochi preparation is a Japanese-Hawaiian contribution to the breakfast menu, one of those dishes that reflects the multicultural food culture of the islands genuinely rather than superficially. Add haupia sauce for $2. If you're going to eat one thing at ShoreFyre that you can't get anywhere else on the mainland, this is the one.
Breakfast Hours & Locations
Both locations open for breakfast daily at 7:30AM and serve through 11:30AM. Koa Ave (2446 Koa Ave) is walk-in with outdoor seating in the quiet neighborhood one block from the beach. The IMP lanai (2330 Kalākaua Ave #396) is the elevated setting above the Great Banyan Tree — worth reserving for weekend mornings. $6 mimosas in six flavors (traditional orange, lilikoi, guava, strawberry, mango, pineapple) are available every day from opening. Bloody Banyan ($12/$16) — signature house bloody mary, bacon-garnished — is available for the savory morning cocktail call.
