The Luau Room at the historic Hotel Del Coronado in San Diego, California, opened in 1949 and was one of the first restaurants in the area to capitalize on the post WWII Tiki trend.

Decorated with luscious tropical plants, a waterfall, bamboo furnishings, fishing nets and lavish murals, the South Pacific-inspired location served classic American-Chinese cuisine, with a Polynesian touch. The chicken luau curry dinner was baked in a whole coconut shell.

The drinks menu was extensive and the work of head bartender William ‘Bert’ Chan, who had started his career at Trader Vic’s in San Francisco.

Drinks included a Bachelor’s Punch, Dr Funk, Stingaree and Shark’s Tooth.

The Luau Special (only two to a customer) consisted of brandy and champagne and seemed rather tame compared to the Zombie which had five different types of rum, according to this drinks list. Surprisingly, no limit was put on how many Zombies could be imbibed.

In the evenings there was Hawaiian-inspired musical entertainment, complete with hula dancers.

The Luau Room had a long and successful run before it was closed in the late 60s but, of course the legendary ‘Del’ – opened in 1888 – remains a jewel of San Diego.

The artist of this lovely menu illustration inscribed his initials D.W.R on the cover.