Chef Mavro

Name: Chef Mavro
Address: 1969 S. King St., 96826, HI, 96826
Telephone: 808-944-4714

1969 S. King St., Honolulu, HI 96826, US

• Tuesday: 6:00PM-9:30PM •Wednesday: 6:00PM-9:30PM •Thursday: 6:00PM-9:30PM •Friday: 6:00PM-9:30PM •Saturday: 6:00PM-9:30PM •

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Cuisine: French, Hawaii Regional
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winter menu

three courses

spiced BIGEYE AHI

seared with a salad of Sumida watercress, hearts of palm, red radish, garlic-watercress essence | “floral, melon, ripe fruit, pear, stony, perfect pairing for the curry- like spices of the ahi”

roasted kurobuta pork

roasted loin, crispy shank with sansho jus, apple quinoa, savoy cabbage gribiche | “Intense, very well balanced, raspberry and black currant, matches this pork recipe” | or

LI HING MUI POACHED persimmon

ginger-lemon accents, rum blancmanger | “orange, tangerine, caramel, honey, rich, the acidity of this wine control the intensity of the li hi mui”

four courses

maitake mushroom salad

crispy artichoke chips, candied black olives, baby arugula | “mineral, earthy, lemon, lime, crisp acidity, this wine likes artichokes”

Day-Boat Catch

poached filet, sago-coconut nage, thai herbs, limu, lime froth | “tropical, floral, we find in the wine the same toasted coconut flavors as in the nage ”

snake river farm kobe-style beef

roasted bavette and braised short rib, pancetta Brussels sprouts, truffle accented celery root purée, pinot noir sauce | “smoky, firm tannins, blackberry, blueberry, leather, not a sissy wine, not a sissy recipe either” | or

Lilikoi Malasadas

guava coulis, pineapple-coconut ice cream | “spicy, pear, happy to find his friend from Portugal”

degustation menus

chef’s table

all our dishes, eleven courses in quarter portions, for the whole table onl

six courses

Hudson Valley Foie Gras au torchon

wrapped in nori, yuzu kanten, ruby grapefruit-Korean pear-shizo pickles, brioche crust | “stone, slate, granny smith apples, pear, apricot, one of foie gras’s best companions”

onaga fiLlet, fish chicharrÓn

infused with anise seeds, fricassee of fennel, zucchini, Maui onion, lemon thyme, sea urchin rouille | “smoky, stone, grapefruit, citrus, lean, crisp, elegant wine for this elegant dish”

Keahole Lobster a la coque

Kahuku corn cake with lobster coral, cucumber glazed with essence of mint, pomegranate-yogurt sauce | “floral, citrus, apple, buttery, honey, chardonnays are a lobster’s best friends” | or

Roasted Mountain Meadow Lamb loin

medaillons dusted with cépes, eggplant with ajwain, baked alii mushroom, confit Big Wave tomato, lamb jus | “black cherry, truffle, vanilla, hint of licorice, exceptional chianti very comfortable with this Provence- inspired recipe ” | or

Big Island Goat cheese mousse

fougasse croutons, granny smith tomato marmalade, basil essence, baby greens bouquet | “ripe raspberry, cherry, juicy, plum and vanilla; this region also produces outstanding goat cheeses…no wonder”

chocolat aux epices

spiced chocolate bavaroise wrapped in mochi, licorice ice cream, black currant sauce | “full, round, ripe red fruits, chocolate, vanilla, licorice, classic combination”