Honolulu has a genuinely impressive brunch scene — the city's mix of Hawaiian, Japanese, Korean, and Pacific Rim influences means the morning meal here can go in directions you won't find anywhere else on the mainland. But for most visitors, the best brunch in Honolulu is the one you can actually get to: somewhere walkable from your hotel, close to the beach, open every day, with a full bar running mimosas from the first sitting.
That's the case for ShoreFyre in Waikīkī — and it's a stronger case than it might sound. The brunch menu here is built around the dishes that define a Hawaiian morning: the loco moco, the kalbi and eggs, the Benedict variations, the mochi pancakes. The cocktail program — $6 mimosas every day, the signature Bloody Banyan, sparkling wine by the bottle — is one of the best brunch bar setups in the neighborhood. And the two locations, one tucked into the residential quiet of Koa Avenue and one on the open-air lanai above the Great Banyan Tree at International Market Place, offer two genuinely different settings for the same quality of meal.
Here's what to order, what to drink, and how to make the most of a ShoreFyre brunch in Honolulu.
Why Waikīkī Is the Right Call for Honolulu Brunch
Honolulu's best-known local brunch neighborhoods — Kaimuki, Hawaii Kai, Kailua — are worth exploring if you have a car and a day to wander. But for visitors staying in Waikīkī, the calculus is different. You're already in one of the most beautiful settings in the city: a narrow strip of land between the Pacific and the mountains, covered in palm trees, with the beach one block away in every direction. Brunch in Waikīkī means eating outside in warm air with a partial ocean view and the neighborhood at its most leisurely — that's not a compromise, it's the point.
ShoreFyre is the brunch destination that makes that setting work hardest. Two locations, both open daily from 7:30AM to 11:30AM, both with the full breakfast and brunch menu, both running $6 mimosas and the full cocktail bar from opening. The food is made from scratch, the ingredients lean local wherever possible, and the menu has enough range to handle every preference at the same table.
The Brunch Menu — What to Order
Signature 50/50 Loco Moco — $29
The anchor of the ShoreFyre brunch menu and the dish that most clearly shows what the kitchen does differently. The patty is an 8oz handmade blend of 50% ground applewood smoked bacon and 50% Angus chuck — not a standard beef patty, not a shortcut — served on Hawaiian-style fried rice, smothered with savory gravy, topped with pickled local onions and two eggs any style. It's a proper loco moco built with better ingredients than most versions of the dish, and the pickled onions add a brightness that cuts through the richness in exactly the right way. The best single dish on the menu for understanding what ShoreFyre is doing.
Kalbi and Eggs — $22
One of those brunch dishes that couldn't exist quite the same way outside of Hawaiʻi. Six ounces of marinated boneless short ribs — kalbi, the Korean-influenced grilled rib preparation that's become as much a part of local Hawaiian food culture as loco moco — grilled and served with rice and two eggs any style. The combination of the sweet-savory marinade on the short ribs with the egg yolk and rice is a morning meal that's filling, distinctive, and genuinely worth ordering if you've never had kalbi for breakfast. This is the move for anyone who wants to eat like someone who actually lives here.
Fresh Line Caught Ahi Benedict — $24
The standout from the Benedict section of the menu: 4oz of seared line-caught ahi over a mushroom and spinach medley, finished with hollandaise. It's the most distinctly Hawaiian preparation on the Benedict menu and the one that best uses the Pacific seafood that Hawaiʻi does better than anywhere else. Served with your choice of breakfast potatoes, white or wheat toast, white rice, or fried rice — add avocado for $3. The menu itself notes it pairs well with a mimosa, and on that point the menu is correct.
Kalua Pork Benedict — $22
For a different kind of island Benedict: in-house smoked and slow-cooked kalua pork with cabbage, topped with hollandaise on an English muffin. The kalua pork is made in-house — a meaningful distinction — and the slow-cooking gives it a depth that the Canadian bacon original doesn't have. A good choice for the table that wants something recognizably Hawaiian without going full loco moco.
Gourmet Corned Beef Benedict — $22
Corned beef with cabbage, onions, celery, and red peppers, topped with hollandaise. The menu describes it simply as "broke da mouth" — local slang for something genuinely, unexpectedly delicious — and it earns it. Corned beef is a staple of Hawaiian local food culture in a way that surprises most mainland visitors, and this is the brunch version done properly.
Banana Macadamia Nut Pancakes — $19
Fluffy, golden buttermilk pancakes topped with locally grown bananas and macadamia nuts. The menu offers an optional haupia (coconut pudding) sauce for $2 extra — order it. Tropical syrups — coconut, guava, strawberry, lilikoi, or mango at $3 each — are available for any of the pancake, waffle, or French toast orders, and the lilikoi syrup on the banana mac pancakes is a combination worth trying. Light enough to not weigh you down before a beach day, satisfying enough to carry you through to late afternoon.
Mochi Pancakes — $18
A distinctly Hawaiian preparation using mochiko (rice flour) that produces a pancake with a chewy, slightly sticky texture unlike anything on a standard brunch menu. The menu describes the eating experience accurately: tender, slightly sticky, unique. If you're someone who finds regular pancakes forgettable, the mochi version is the one that changes the conversation. Add haupia sauce for $2.
Fresh Fruit Waffle — $19
A gourmet mochi waffle — same rice flour base as the mochi pancakes — topped with local blueberries, strawberries, banana, pineapple, mango, and fresh whipped cream. The visual alone makes it the table's most photographed dish; the combination of the chewy mochi waffle with the freshness of the local fruit and the tropical syrups makes it genuinely worth ordering beyond the photo.
Steak N Eggs — $33
10oz Certified Angus Beef ribeye, two eggs any style, and your choice of breakfast potato or rice. The ribeye at breakfast is the unapologetic version of a morning meal — for the person who arrived in Waikīkī with an agenda and needs fuel to match it. Sub fried rice for $2. Add avocado for $3.
The Brunch Cocktail Program
A brunch without a good bar is just a late breakfast. ShoreFyre's cocktail program is one of the strongest arguments for choosing it as your Honolulu brunch destination.
$6 Mimosas — Every Day
Six dollars, every day, no minimum. Choose from pineapple, orange, guava, lilikoi, strawberry, or mango with house sparkling Brut. Six flavors, all genuinely different, all worth trying across a leisurely morning. Order the pineapple if it's your first one here — it's the one that tastes most specifically like Waikīkī.
Bloody Banyan — $12 single / $16 double
ShoreFyre's signature take on the Bloody Mary — house vodka, generously garnished with olives, bacon, lemon, and lime. The bacon garnish is not decorative; it's part of the drink. The double is the move for anyone who considers a proper Bloody Mary a meal in its own right. Named for the Great Banyan Tree at the International Market Place — the tree you're looking down at from the IMP lanai when you order one.
Espresso Martini — $16
Vanilla vodka, coffee liqueur, simple syrup, and house espresso — add Baileys for $3. The brunch cocktail for the table that wants caffeine and a cocktail in the same glass. Not a standard brunch drink, but one that makes sense at a table that's planning to be there for a while.
Sparkling Wine by the Bottle — $25
For groups, celebrations, or anyone who wants to commit fully to the brunch occasion: a bottle of sparkling wine — bellini or mimosa — for $25. The best value on the drinks menu for a table of two or more who plan to linger.
Which Location for Brunch?
Koa Ave (2446 Koa Ave) is the quiet morning option — outdoor seating on a neighborhood side street, one block from the beach, unhurried pace. Walk-in friendly, no reservation needed, the right spot for a laid-back weekend brunch with cold drinks and no agenda.
IMP Lanai (2330 Kalākaua Ave #396) is the occasion brunch — the open-air setting above the Great Banyan Tree with the morning light coming in from the east over Kalākaua Avenue and a partial ocean view in the distance. The lanai at 9AM on a clear morning is genuinely beautiful, and the elevated setting makes a Bloody Banyan and a plate of kalbi and eggs feel like more than just breakfast. Reserve ahead for weekend mornings — the best lanai tables go quickly.
Brunch Tips
- Breakfast runs 7:30–11:30AM daily at both locations — arrive by 11 if you want the full menu without rushing
- $6 mimosas run all day every day — no need to time your arrival around them, but they're worth knowing about before you order
- Order the Kalbi and Eggs if you want the most distinctly Hawaiian brunch dish on the menu — it's the one that most surprises people who've never had kalbi for breakfast
- The Bloody Banyan double ($16) is a full experience — the bacon garnish is genuinely part of the drink, not decoration
- Tropical syrups ($3 each) are available for all pancakes, waffles, and French toast — the lilikoi syrup on the banana mac pancakes is worth the extra $3
- Add haupia sauce ($2) to any pancake or waffle order — coconut pudding as a sauce is a Hawaiian preparation most visitors don't encounter elsewhere
