Claremont Club & Spa‘s classic Lobby Lounge & Bar, with floor-to-ceiling windows showcasing breathtaking views overlooking the Bay, has transformed into a tropical oasis in the middle of the Berkeley and Oakland foothills. This month, for the first time ever, the historic lounge and Fairmont San Francisco’s Tonga Room & Hurricane Bar, known for its elaborate drinks, kitschy design and lagoon, have partnered for an exclusive two-weekend pop-up event: Tonga in the Hills.
Tonga in the Hills offers a limited-time food and drink menu for guests to enjoy a tropical take and a Polynesian flair on some of the Claremont’s classic menu items offered at its in-house restaurant, Limewood.
“The food is truly a representation of what we do at our restaurant at Limewood. To translate it into this pop-up has been fun, and it gives us another layer of creativity,” says Executive Resort Chef Joseph Paire III.
The classic space, often used for local club and spa guests to get a drink and watch the sunset through the sweeping views of San Francisco and the Golden Gate Bridge, now welcomes guests into the space with eccentric lit-up tropical decor and an eclectic array of statues, straw umbrellas and bright botanicals.
Food with Flair:
The menu offers a mix of both casual small bites and more filling dinner options. On the lighter side, the small but flavorful dishes include edamame with yuku misa and furikake popcorn made with sesame oil.
The larger plates are where Chef’s team showcases their commitment to the theme of this fun and playful pop-up. It’s in the details of the flavor profile of each plate. The adobo wings with cilantro and lime have a mild sweet glaze, not taking away from the flavors of the meat. These wings are the same recipe that Chef uses to make this year-round and crowd-favorite dish at Limewood, except instead using a West African suya spice, adorning it with cilantro.
If you’re one for seafood, order the tuna poke first, but eat it last. Like a ceviche, “The more it sits, the better it gets.” The simple yet rich dish is made with roasted and blended strawberries, black garlic and shoyu. The mixture is then paired with lemon oil, aleppo peppers and toasted sesame seeds and a small pinch of sea grass for the meat to marinate. The dish is served with crispy taro chips. Chef’s secret: Eat it with a slider roll with mustard.
Now for the highlight of the entire menu: the archipelago pork sliders. Don’t let the visual of classic bar sliders allow you to think that anything about this plate will be small. The slider comes served on a thick, made-in-house roll, sectioned into fourths with braised kalua pork, slaw and a kimchi aioli, all served on a full dinner plate large enough for two people but for the price of one.
The intentionality of the ingredients and seasonings are what make this a mouthwatering plate. The kalua pork is braised with onions and a light smoke. The kimchi was first turned into a puree then folded into a garlic aioli mixed with mustard garlic. The slaw itself is marinated with honey-miso vinaigrette.
The Dramatic Drinks:
What’s a Tiki bar without its spirits? All of the drinks are so elaborate that they make each sip a photo opportunity–a fun and vibrant cherry on top of Tonga in the Hills experience.
The first drink on the list is the one you’ve got to try. Like It, Orgeat Outta Here, made with St. George Gin, Campari, pineapple, orgeat and lime, is served in the Tonga Room’s traditional Tiki tumbler.
For those wanting something more serious and on the smoky side, the Scorpion cocktail will be your choice. It is made with Hennessy VSOP, SelvaRey Rum (singer Bruno Mars’ favorite), orgeat, orange and lemon. The Saturn is made with gin, falernum, passion fruit, orgeat and lemon, adorned with lemon zest on top. The result is bright, light, citrus forward and fun.
The drinks are served in The Tonga Room’s iconic and brightly colored Tiki cups and adorned with fresh fruit and colorful tropical toothpicks as a fun addition.
The pop-up, originally planned for two March weekends, Thursday to Saturday, has seen so much success that its dates have been extended. This week, the pop-up will take place Tuesday, March 5, through Saturday, March 9, with food and drinks being served from 5 p.m. to midnight. No reservations needed; this is a first-come, first-served experience.
For more information on Tonga in the Hills, visit www.claremont-hotel.com.
41 Tunnel Rd.
Berkeley, CA 94705