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Complimentary appetizer for Mother’s Day in Honolulu

Complimentary Provencal Pistou Soup  with all Mother’s Day Menus on Sunday, May 12

Mom deserves the Chef Mavro experience! Give her dinner at Hawaii’s top rated restaurant for food (Gayot 18/20). On Mother’s Day, Sunday, May 12, all menus begin with tableside service of a complimentary dish inspired by Chef Mavro’s Mom. This appetizer of Provencal Pistou Soup is sprinkled with country bread croutons & San Daniele prosciutto. Chef Mavro restaurant will offer a flexible 5-course menu with choices at $155 and a Grand Tasting Menu at $192.

     

Menu highlights include Keahole lobster, Elysian Fields lamb, Wagyu beef, Island chicken, Snapper, upcountry vegetables and more. Vegetarian and vegan menus available. Optional treats include Petrossian caviar, Chanterelle Risotto and Onaga baked in a salt crust. Wine pairings are highly recommended.

Chef Mavro explains his inspiration for Pistou Soup, a Provencal comfort food: “Love is always the best ingredient and I think of my Mom as I prepare her recipe for pistou soup. Hers was the best in the whole world and offering it to all guests has become a Mother’s Day tradition at our restaurant. The flavor is fantastic with many kinds of spring beans, ham hocks, tomato, salted pork belly, and of course one ton of basil and parmesan cheese.

Reservations from 5:30-9:00 p.m.  Call (808) 944-4714 or reserve online. Chef Mavro restaurant is Honolulu’s choice for special occasions with award winning cuisine, expert friendly service, comfortable seating and an ambiance designed for conversation.

Don’t miss Chef’s entertaining posts and photos on Facebookand Twitterand Instagram.

Spring Menus at Chef Mavro

Forest veggies. Served with our free range chicken and on vegetarian menus.

  

Spring at Honolulu fine dining restaurant Chef Mavro brings fresh baby vegetables, ramps and dandelion greens, free range chicken, and unique ingredients including locally grown”celtuce” from Bear Claw Farm! Celtuce has many names including asparagus lettuce, qingsun, wosun etc. But you’ll say it’s simply delicious as it adds crunch to our new Keahole lobster dish. And spring is a good time to bring back one of our most popular ahi recipes.

Spicy Ahi is back!
spicy ahi  bigeye ahi, ogo, chives, uni aoli, aleppo pepper

and a new and flavorful Keahole lobster dish:
keahole lobster  roasted, garlic-cauliflower emulsion, celtuce

plus a new recipe for our very exclusive Elysian Fields lamb.
elysian fields lamb fava beans, pearl onion, preserved lemon, ramps, crispy dandelion, lamb jus

And yes Chef still prepares his Onaga baked in a  salt crust and serves it tableside for that Instagram perfect moment.

Honolulu Magazine reviews Chef Mavro restaurant

 Chef Mavro & Executive Chef Jeremy Shigekane/photo: Steve Czerniak

Honolulu Magazine’s Robbie Dingeman got deep into what makes Chef Mavro restaurant Hawaii’s top fine dining restaurant. Chef Mavro comments: “We buy only what is good. We buy what we need for the day. I buy my fish every day.” Dingeman notes: “Dinner typically features an eclectic mix of ingredients: lobster from Keāhole, wagyu beef from Japan, eggs from Peterson’s Upland Farm in Wahiawā and truffles from France or Australia presented to diners with a flourish, in a wooden box.”

Read on for a behind-the-scenes look at the people and local ingredients that make dinner at Chef Mavro restaurant an occasion to remember.

 http://www.honolulumagazine.com/Honolulu-Magazine/December-2018/35th-Hale-Aina-Winner-Chef-Mavro-Celebrates-20-Years-of-Promoting-Local-Food/

 

Big Island Citrus on 4-course menu

Springtime fresh! Big Island Citrus Declinaison with meyer lemon sorbet, meringue, yuzu, honey cake, toasted buckwheat and mint. A delicious grand finale to our 4-course Winter Menu (105) 4 wine pairings (45)

bigeye ahi poke
ogo, chives, aleppo pepper, sake emulsion, nori crisp
tardieu-laurent, 2016 cotes du rhone

day boat catch provençale
steamed, fennel, tomato, zucchini
pernod, lemon-extra virgin olive oil emulsion
domaines sumeire, 2017 cotes de provence rose 

pork indochine
2 lady farmers pork loin, green papaya, star fruit, vermicelli
thai basil, star anise pork consommé
portezuelo vineyard,  2014 carignan, itata valley, chile

citrus declinaison
meyer lemon sorbet, yuzu, honey cake, toasted buckwheat, mint
fritz haag, 2015, riesling spatlese, mosel

 

Chef Mavro Romantic Valentine’s fine dining in Honolulu

 caviar & oyster only on the Feb. 14th Gala Menu (see below)

 Valentine’s heart-melting chocolate dessert – every night Feb. 13-16!

Chef Mavro. Start your romantic Honolulu Valentine’s celebration with contemporary fine dining at its best! Chef Mavro restaurant champions local farmers & fishermen and sustainable ingredients.

We’re celebrating love all week! Enjoy more flexible menus and reserve your table  on Wednesday, February 13, Friday, February 15 and Saturday, February 16!  On those three evenings, you can savor our 5 course Romance Menu with choices (135). Or on Thursday, February 14th, savor Chef’s Gala 7-course Valentine’s Menu (185) of romantic dishes paired with carefully selected premium wine pairings.

Champagne & wine pairing at Chef Mavro New Year's Eve Gala         

Celebrating  Romance! February 13, 15 and 16

5 course Romance Menu 135.00    4 course wine pairings 45.00

socca meli-melo
chickpea pancake, pa’i’ai, veggies of the day, sauce verte
henri bourgeois, 2015 sancerre
or
diver scallop
heart of palm, hibiscus, sweet corn, grape, shiso, ume
bouza, 2017 albarino, montevideo, uruguay

foie gras parfait
hibiscus, asian pear, yuzu, brioche
selbach oster, 2007  riesling spatlese, mosel
or
egg & truffle
peterson egg & périgord truffles osmose, yukon potato
san danielle prosciutto
bruno giacosa, 2016 roero arneis, nieve, italy

day boat catch provençale
steamed, fennel, tomato, zucchini
pernod, lemon-extra virgin olive oil emulsion
domaines sumeire, 2017 cotes de provence rose
or
keahole lobster add 6.00
eggplant, miso, black sesame, toasted hazelnut
jean marc, 2016 chablis 1er cru, vaulorent 

elysian fields lamb
coconut & date chutneys, vadouvan curry
comte de lauze, 2015 chateauneuf du pape
or
miyazaki wagyu chuck rib fricassee
chimichurri, breadfruit, warabi, pickled mustard seeds
captain gagenot, 2015 savigny les beaune 1er cru

valrhona truffle chocolate
popped sorghum, caramel, crème fraiche, périgord truffle ice cream

optional treats:

perigord truffle risotto add 50.00
carnaroli rice, parmigiano reggiano
guerrieri rizzardi, 2011, amarone

petrossian caviar 160
royal osetra, 30gr, blinis, crème fraiche –  served tableside
marie copinet, champagne alexandrine

* * * * *

February 14th Valentine’s Gala Dinner 

7 course gala menu 185.00 wine pairings 6 courses 65.00

oyster caviar
poached kumamoto oyster, petrossian royal osetra
leek salad, lemongrass kanten
bouza, 2017 albarino, montevideo, uruguay

foie gras parfait
hibiscus, asian pear, yuzu, brioche
selbach oster, riesling spatlese, mosel

day boat catch provençale
steamed, fennel, tomato, zucchini
pernod, lemon-extra virgin olive oil emulsion
domaines sumeire, 2017 cotes de provence rose

keahole lobster
eggplant, miso, black sesame, toasted hazelnut
jean marc, 2016 chablis 1er cru, vaulorent 

pork indochine
2 lady farmers pork loin, green papaya, star fruit, vermicelli
thai basil, aleppo pepper, star anise pork consommé
portezuelo vineyard, 2014 carignan, itata valley, chile   

elysian fields lamb
date chutneys, vadouvan curry
comte de lauze, 2015 chateauneuf du pape 

pre-dessert
honeydew melon in champagne gelée, fresh mint
 

  valrhona truffle chocolate
popped sorghum, caramel, crème fraiche, périgord truffle ice cream

mignardises & petits fours

optional treat:

perigord truffle risotto add 50.00
carnaroli rice, parmigiano reggiano
guerrieri rizzardi, 2011 calcarole, amarone della valpolicella

chef mavro –1969 south king street –honolulu –hawaii –96826 –  (808) 944-4714 www.chefmavro.com

Romantic Honolulu New Years Eve

Chef Mavro. Festive dishes & exciting wine pairings. Start your romantic Honolulu New Years Eve with contemporary fine dining at its best! Chef Mavro restaurant champions local farmers & fishermen and sustainable ingredients. On New Year’s Eve, savor Chef’s gala menu of festive dishes paired with carefully selected premium wine pairings. Create flavorful memories to be relived throughout the New Year! The evening will include romantic black & gold decor and fun favors. Seating from 7-8:30 p.m.

      Champagne & wine pairing at Chef Mavro New Year's Eve Gala

New Year’s Eve Gala Dinner at Chef Mavro
celebrating fine wines & festive dishes
Provence meets Honolulu

gala menu
7 course gala menu 258.00
6 premium wine pairings 90.00

oyster & caviar
poached kumamoto, petrossian royal osetra
leek salad, lemongrass kanten
wakatake daiginjo “onokoroshi” sake, shizuoka

foie gras au torchon 
hudson valley foie gras, cocoa nibs crust, persimmon brulée
lapsang souchong tea, pomegranate gelée, toasted brioche
royal tokaji, 2013 tokaji 5puttonyos, aszu

onaga provençale 
steamed day boat catch, fennel, tomato, zucchini
pernod, lemon, extra virgin olive oil
domaine du gros nore, 2017rose, bandol 

keahole lobster
eggplant, miso, black sesame, toasted hazelnut
capitan-gagnerot, 2015 ladoix 1er cru

miyazaki wagyu 
grade A5, green apple, fresh wasabi, crème fraiche
capitan gagnerot, 2015 savigny les beaune 1ercru

hawaii island goat cheese
poha berry, ogo, kiawe white honey
fritz haag, 2015, riesling spatlese, mosel

pre-dessert
honeydew melon in champagne gelée, fresh mint

le grand dessert 2019 

mignardises & petit fours

optional treat:
black perigord truffles
“flown in from france” and shaved tableside
 on truffle friendly dishes of your choice add 40 per dish

Note: Our New Year’s Eve menu is subject to charge according to
seasonal ingredients & wine availability

Where to eat in Honolulu by Chef Mavro and Nadine Kam

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Chef Mavro and restaurant critic Nadine Kam reveal where to eat in Honolulu. Qantas Airlines Travel Insider. You always want to ask experts for their personal recommendations on where to eat. Here you have it from Chef George Mavrothalassitis, chef/owner of Chef Mavro restaurant and Nadine Kam, restaurant critic, Honolulu Star-Advertiser.

http://travelinsider.qantas.com.au/north-america/usa/hawaii/nadine-kam-and-george-mavrothalassitis-on-the-best-places-to-dine-in-honolulu

Fresh is the operative word at Chef Mavro restaurant

The Crave (food section) of the Honolulu Star-Advertiser, June 13, 2018 featured a very insightful cover story on Chef Mavro restaurant. Enjoy! http://www.staradvertiser.com/2018/06/12/food/chef-mavro-celebrates-its-20th-anniversary-by-keeping-with-its-fresh-approach/?HSA=2c902f8896c84f2e72ff4f9571556dd24876228f.

Mavrothalassitis said his meals are created using the “freshest, finest ingredients available, with no expense spared. Everything is always the best.”

Pictured above is a new dessert Backyard Mango, mochi chocolate, coconut, lime

www.chefmavro.com/reservations

 

How to make risotto by Chef Mavro

How to make risotto according to Chef Mavro:
First the choice of the rice…after trying every single grain rice in Italy we decided to use the medium-grained Carnaroli.
    
The technique is always the same…In a cast iron casserole (Creuset) sauté rice & onion together before color – add wine – reduce the wine making sure that the rice Never attaches to the bottom of the casserole – add successively the broth or stock (vegetable, chicken, crustacean, or in our case essence of mushroom), let the rice absorb the stock…before adding more – finish with sautéed chanterelles, butter, extra virgin olive oil & the best parmesan you find on the market.
After cooking your risotto you must be able to count every grain of rice…the rice must be firm & tender inside…this is what I call “top gun” cooking.”

Mother’s Day – a tradition at Chef Mavro

chef mavro restaurant
a mother’s day tradition Sunday, May 13, 2018

reserve your table or call us (808) 944-4714

mother’s day dinner menu 

5 course menu 135.00
4 course wine pairings 48.00

amuse bouche
provençal pistou soup – recipe from chef mavro’s mom, served tableside
spring beans, ham, basil, tomato, country bread croutons

5-course menu
bigeye ahi & opah poke
ogo, chives, aleppo pepper, taro crisp

foie gras parfait
hibiscus, granny smith apple, yuzu, malasada
chateau gravas, sauternes

choice of:

island free range chicken
chicken breast, tarragon mousse
island cream corn, sunchoke chips, sunflower seed chicken jus
or
niihau lamb
roasted lamb saddle loin, english peas à la française
black & green tapenade, jus
or
miyazaki wagyu (1.5 oz. add 50.00)
grade A5, green apple, fresh wasabi, crème fraiche

goat cheese
hawaii island goat cheese mousse, poha berry jam, ogo
kiawe rare white honey

pre-dessert
island watermelon in champagne gelée, fresh mint 

chocolate
waialua estate chocolate crémeux,  lilikoi, basil
greek yogurt, chili

mignardises

 

New! Petrossian Royal Ossetra Caviar on the menu.

Sustainable Petrossian Royal Ossetra Caviar is on the new Spring Menu at Chef Mavro restaurant! Add this amazing caviar to your dinner at Honolulu’s only independently owned AAA Five Diamond restaurant. We propose a glass of Champagne Billecart Salmon as the perfect pairing. Toast to your good taste in choosing only the best for your occasion. And so many occasions merit caviar. Anniversaries, birthdays, proposal dinners, graduations, and milestone event celebrations are all popular reasons to dine at Chef Mavro. Visitors choose this restaurant as their last night grand finale dinner in Honolulu. Now all can add world famous Petrossian caviar to their dining experience.

Petrossian Caviar
Royal Ossetra, 30gr served tableside with blinis & crème fraiche 160

From the Petrossian website:  Why is Petrossian so special?

“Petrossian became the first major distributor to work with sturgeon farms, providing gourmet sustainable options with a taste that holds a place on the mantle alongside beluga, sevruga and ossetra caviars

So what makes Petrossian caviar special? It starts with the sturgeon: whereas other producers pull the fish as soon as it matures, Petrossian allows the sturgeons to age, giving their caviar a fuller, more robust flavor. Working with specialists at the world’s finest caviar refineries, the roe undergoes a specific salting process, giving the caviar beads the delicate accent of “malossol” – meaning “little salt.”

From there, Petrossian caviar is quickly refrigerated and stored fresh for sale. Thanks to our high output of caviar, sent direct to our restaurants across the globe, as well as other fine eateries and individual gourmands, Petrossian caviar is delivered at peak freshness. The end result? Luxurious caviar perfect for your palate. Bon appetit!”

 

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