Chef Mavro's Blog

New menu stories from Chef Mavro

Rae Huo Lobster LoRes

 

Keahole lobster photo by Rae Huo

(new menu stories from Chef Mavro)

I must have seafood in my genes!

My previous newsletter “Fall Menu Part I” was mostly about our new seafood dishes. It is true that I love cooking seafood. Born on the old port of Marseille and from Greek sponge divers on my father’s side, I must have the sea in my genes! In fact Bon Appetit just asked me about fish cookery.

But I know how to cook meat too!

Fall Niman Ranch Pork lo res

Berkshire pork loin, house vadouvan curry, braised savoy cabbage, Brussel sprout petals, crispy pork belly.

First of all, in our fall Hana Hou (our greatest hits), we welcome back the vadouvan curry!

You may already know the origins of the Vadouvan but I love this story. The vadouvan curry was created about 2 centuries ago by the French living at this time in the Indian territory of Pondicherry. I always like to romance this story like this… French used to like Indian curries but there was a problem. India curries are very spicy & this is a «problème » for pairing wines. You know French…there is no food if there is no wine & no wine if there is no food.

Also, I know very well what you are thinking… French are convinced that they can cook better than anybody else. So…they created their own curry… the vadouvan was born!  Of course I am doing my own vadouvan. Anyway, we always do everything from scratch.

What better than the Niman Berkshire pork to go with the vadouvan.

I consider Niman Berkshire pork as “la crème de la crème” of pork. It has this kind of marbling that you can find only in the top quality of beef. Served with a duo of cabbage, sauteed Brussel sprout petals & braised savoy cabbage,

crunchy pork belly, sooo… crunchy.

No Darjeeling for the pairing…the astonishing 2012 Lytton Spring from Ridge Vineyards, Sonoma. A selection from our sommelier Doug Johnson which the committee was crazy about.

Wagyu pavé, pomegranate-teriyaki glaze, sauteed kabocha, sumida farm watercress potato mochi with yuzu koshu accent

We are featuring the wagyu as a “Tajima Wagyu experience.” You can add the wagyu to our 4 & 6 course menus. Or substitute it as your main entrée.

This is my opportunity to introduce our new chef de cuisine, Jeremy Shigekane, who contributed to this Wagyu recipe.

Jeremy just came on board a few months ago. Although he is young, he already has a very strong experience from working with Brian Bistrong at the Ritz-Carlton in Half Moon Bay, to Gray Kuntz & David Bouley in New York. He came back home after working 10 years on the Mainland & was recently chef de cuisine of Hoku at the Kahala.

Back to seafood… I can’t help it!

Our guests asked us to put back on the menu one of our more popular recipes & not the onaga baked in salt crust this time but the…

Steamed day-boat snapper Chinatown style, shiitake mushrooms, ginger, sizzled with grape seed & sesame oil, topped with fried cilantro & green onion

Catch sizzled blog

This is a deconstructed version of the popular Chinese recipe. When I arrived in Honolulu, fresh from France I discovered this local favorite, it blew my mind & I’m always happy to feature it in my menu.

We look forward to cooking for you soon!

Aloha,

George Mavro, chef/owner

 

 

Fig and Pistachio

Fig pistachio dessert www.chefmavro.com/English      Excerpt from Chef Mavro’s letter introducing the new Fall Menu:

“Dessert has to be a harmonious continuation of the dinner. This is why I designed & executed the poached fig in spiced Burgundy wine accompanied with tapioca dumpling filled with toasted pistachio-fig marmalade & a side of crazy creamy pistachio ice cream. You might ask me how come your pistachio ice cream is not green? Just because we never use food coloring…

And the wine? Again, the Maculan, 2012 Dindarello won the dessert pairings. No surprise, this is a perfect dessert wine, not too sweet, long finish, ripe citrus fruit & orange blossom. What a marriage with the poached figs.”

Read Chef Mavro’s letter with about the Fall Menu:

http://archive.constantcontact.com/fs155/1102026593933/archive/1118474110607.html

New Fall Menu – diver scallop

Join us tonight and this week to be among the first to savor  Chef’s new Fall Menu. Here’s an excerpt from his letter to guests and a link to the complete letter introducing the Fall Menu:

http://archive.constantcontact.com/fs155/1102026593933/archive/1118474110607.html

Chef Mavro Scallop dish

From Chef Mavro’s letter:  “What about our Fall Chef’s Menu which is full of new creations…

  Diver scallops are harvested one by one & freshly received from Maine.   Not bleached, not frozen just an outstanding quality that you want to handle with care.

We crust the scallop with very thin slices of slab bacon then sautéed unilaterally until the bacon is crisped. Voila the scallop is ready. Hard to explain but for me, these scallops were calling for mushrooms.

It is the tip of the short season of chanterelles & chanterelles it is going to be. Now the chanterelles are calling for fiddle head ferns, hoi’o, & here they are. The salad is served on top of a velvety mushroom velouté a dish inspired from the forest.

The wine committee selected a Puligny Montrachet premier cru. By the way, do you know too many restaurants in the country that serve Puligny Montrachet premier cru by the glass?

This one is from the 2010 “Clos de la Garenne” from Louis Jadot. Its minerality matches perfectly the bacon, mushrooms & hoi’o & makes love with the scallops.”

Wine Puligny Montrachet w scallop

 

Complimentary Champagne watermelon gelee

Many guests of this top Honolulu restaurant say that the moment before dessert is a highlight. “Simple can be best” is one of Chef Mavro’s themes. Here is  delicious Molokai watermelon in a cold-process gelee that preserves all the flavors of the Champagne intact. Accented by fresh mint. This is the perfect pause before the arrival of our famous desserts.
Molokai watermelon in Champagne gelee

Wagyu Beef pleases beef eaters at Honolulu Restaurant

Chef Mavro’s Wagyu beef dish meets and exceeds the expectations of beef lovers! Menus are flexible so you can enjoy this seductive recipe on either the Hana Hou or the Chef’s Menu.

You can also enjoy our premium wine which is rarely available by the glass:

Cenyth, 2009 Meritage Red, Sonoma County
Our sommelier comments: “velvety textured flavors of, currant, plum & black olive; well structured bordeaux blend”

Wagyu Beef

100% wagyu beef medallions, crisped brussels sprouts, san daniele prosciutto, chimichurri celery root mousse, essence of pinot noir

Wine pairing with lamb on new menu at Honolulu’s best restaurant

wine Stonestreet cab

Lamb Tagine, niman ranch lamb loin, eggplant caviar in brick
couscous, english peas, swiss chard, dried cranberry, pearl onion
green & black olive tapenade, harissa lamb jus
wine pairing: STONESTREET 2010 CABERNET SAUVIGNON “MONUMENT RIDGE,” ALEXANDER VALLEY
Our sommelier comments: “aromas & flavors of cassis, blackberry & damp earth; refined tannins, smooth finish”

Wines by the glass are an option not to be missed at Chef Mavro restaurant. Each wine pairing is carefully selected to enhance the flavors of a dish and also to showcase that wine in the best possible way. Here is a wine perfect for vegetables and a wine pairing for lamb, both from the new Hana Hou menu:

wine Bourgeois sancerre

Meli-Melo of upcountry vegetables of the day, chick pea fritters,
sumida watercress salad & purée
wine pairing: HENRI BOURGEOIS, 2010 SANCERRE, “LE MD DE BOURGEOIS” LOIRE VALLEY
Our sommelier comments: “lively flavors of grapefruit, gooseberry, white peach & currants; rich texture, balanced acidity”

Local ingredients goat cheese and ogo on the menu

Guests appreciate knowing that they will taste the freshest Hawaii ingredients at Chef Mavro. And Chef personally visits his farmer purveyors because he loves to “talk story” with them and also to show support for their hard work amidst many challenges. He especially appreciates Dick Threlfall, owner of Hawaii Island Goat Dairy, who is just as crazy about  quality and consistency as he is. “I know I can feature Hawaii Island Goat Cheese on my menus because Dick never fails to deliver an outstanding product year in and year out,” comments Chef Mavro.

The current goat cheese recipe features another one of Chef’s favorite ingredients and one of the best flavors you can find in Hawaii – ogo (Hawaiian seaweed). Chef Mavro:  “This recipe is a beautiful combination of sweet confit kumquats and salty ogo with the goat cheese.  I wasn’t surprised that this dish became an instant hit with our guests.”

The final touch  is from a small business  just up the road from Dick’s goat dairy. Volcano Island Honey produces the most delicious rare white Hawaiian honey that adds so much to this irresistible dish.

I Cheese

Hawaii Island Goat Cheese with lemon & chive
confit kumquats, molokai ogo, rare hawaiian organic white honey
DOMAINE HUET, 2007 VOUVRAY DEMI-SEC “LE MONT,” LOIRE VALLEY
sommelier comments: “slightly sweet flavors of peach, quince & honey with balanced acidity”

Father’s Day dinner with lobster & wagyu beef

Spring Duckling bhutanese rice star anise

Free range duckling from grimaud farm in double cooking,
fried bhutanese rice, black garlic, duck leg bacon, baby carrots, haricot verts, braised fennel, star anise duck jus

 

On Father’s Day, treat Dad to everything with our Chef’s Menu featuring Abalone, Foie Gras, Lobster, Duck, Wagyu Beef, Cheese and of course a grand finale Chocolate dessert.

Chef Mavro is a restaurant designed for comfort. Soft Egyptian cotton napkins and tablecloths, sparkling crystal glasses and cushioned seating invite you to settle in and relax.  Conversation is easy when you are surrounded by brightly colored original Hawaii art each with a story such as: inspired by petroglyphs, painted on location at Foster Botanical Garden, hand blown glass art by Kailua’s Geoff Lee.  Welcoming and expert service makes sure that the pace of dining is adjusted to your preference.  Just let us know.  Spending the evening or catching a show afterwards? Families love to celebrate at Chef Mavro because the sound level was designed for conversation.  Groups can easily converse from one end of the table to the other. Memories are made here.

Chef Mavro restaurant holds the highest food rating in Hawaii 18/20 Gayot and is also noted for wine pairings. Beer and cocktails are also available.

Reserve your table by calling (808) 944-4714 or reserve online from our Reservations page.

 

 

chef’s menu
inspired by provence & the islands
 

amuse bouche

chilled crécy orange, coconut foam

 

abalone

confit big island abalone on baby leek étuvée

“oursinade,” sea urchin emulsion, uni

 foie gras

hudson valley foie gras & mango déclinaison

“au naturel,” pickle mango seared, li hing mui mango tatin bavarois, with mango kanten

 

lobster

roasted keahole lobster, chorizo-crustacean taro puff

upcountry vegetable fricassée in tamarind-tapioca jus, lobster essence

 

duck

free range duckling from grimaud farm in double cooking

fried bhutanese rice, black garlic, duck leg bacon, baby carrots, haricot verts

 braised fennel, star anise duck jus

 

wagyu 

100% wagyu beef medallions, agave crisped brussels sprouts, serrano ham

chimichurri celery root mousse, essence of pinot noir  

 

cheese

hawaii island goat cheese with lemon & chive

confit kumquats, molokai ogo, rare hawaiian organic white honey

 

pre-dessert

watermelon in champagne gelée

 

chocolate

waialua chocolate “marquise,” brick crunch, candied macadamia nuts

dulce de leche, sea salt caramel flan, crème fraiche, lilikoi coulis

 

mignardises 

Crecy Orange Veloute クレシー風にんじんのポタージュ、ココナッツのメレンゲ

Back by popular demand! Chef Mavro’s chilled Crecy Orange Veloute is again the complimentary starter, “Amuse Bouche,” for all guests at Honolulu’s top restaurant  Chef Mavro. Topped with cocoa nips this refreshing and deeply satisfying dish features young carrots and fresh coconut milk. Crecy veloute  is named for a town in France near Paris famous for their high quality carrots.  The coconut twist to this  carrot recipe confirms that you are dining in Honolulu just 5 minutes from the world-famous beaches of Waikiki. Other complimentary courses are the pre-dessert and as the grand finale, hand-crafted candies.  It’s no surprise that Chef Mavro restaurant is the #1 choice for special occasions in Honolulu.

Chilled Crecy Orange Veloute

Honolulu Dining Reviews by French guidebook Chef Mavro restaurant

Who wants to practice their French? We’ll translate the last sentence “Everything, absolutely everything, is excellent.” This French guidebook recently combed through Honolulu to get their discriminating readers on the path to great food.

“George Mavrothalassitis est un Chef français qui cartonne à Hawaii. Originaire de Marseille, il s’est installé à Honolulu il y a une vingtaine d’années et n’en est plus jamais parti (et on le comprend !). Très talentueux, il crée des plats au croisement de la cuisine hawaiienne et française. Sa spécialité c’est le poisson mais vous pourrez aussi vous régaler de viande. Les menus changent à chaque saison pour pouvoir mieux travailler les produits locaux. Tout, absolument tout, est excellent.”

French Guidebook Petit Fute

French Guidebook Petit Fute

 

Celebrate Mother’s Day with a Chef Mavro feast

Guava Three Ways!
a “déclinaison” of Hawaiian guava confit, chiboust and sorbet
white peppercorn pavlova, hibiscus shave ice, vodka coulis

Celebrate Mother’s Day at Chef Mavro and your whole table will have choices! The award-winning menus at this Honolulu top restaurant are flexible in that you can move dishes from one menu to another. Of course Chef has designed each menu to be a delicious progression of flavors but when it’s time to order you choose what you like best.  Our Vegetarian Menu is also available and posted in the Menu section of this site.  Chef Mavro restaurant is Hawaii’s choice for celebrations in part because the ambiance is comfortable for conversations.

Reservations on Mother’s Day from 5:30 p.m.  (808) 944-4714, email chef@chefmavro.com or on this site through OpenTable. We look forward to welcoming you!

CHOCO BEST

Waialua Chocolate “marquise,” brick crunch, candied macadamia nuts
dulce de leche, sea salt caramel flan, crème fraiche, lilikoi coulis

 

 

 

Challenge Accepted Blog – Chef Mavro Menu Review

Spring Wagyu chimichurri celery root

Enjoy a detailed description of our current Spring Summer Menu by a New York guest who posted today.  Pictured above is our photo of the current Wagyu dish but check out her photo which is even better. Blog post excerpt:

 

“If you want to talk about Bucket List Worthy culinary experiences, we really need to discuss Chef Mavro in downtown Waikiki. After dining there with foodie friends {who put our foodieness to outright shame}, I’m just amazed…It’s the most gourmet farm-to-table restaurant I’ve ever experienced!

Read more of Kristin Saling’s review and discover an inspiring blog “Challenge Accepted. Life is Short. We should treat it like an adventure”  Kristin has Bucket Lists in progress for New York and Hawaii.

http://kcsaling.com/chef-mavro/

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