Chef Mavro's Blog

Blogging about food & wine

Sneak preview of the Spring Menu – starts March 29

Our new Keahole Lobster, gnocchi-english pea puree au gratin, roma tomato confit, lemongrass lobster essence.   An explosion of lemongrass!

Paired with Cliff Lede, 2009 Sauvignon Blanc, Napa Valley.  “Yellow apples and nectarines, round fruit flavors.”

Keahole Lobster Lemongrass

Restaurant Review by John Heckathorn – one recipe makes his “last meal” list

Don’t miss this review of Chef Mavro’s current menu by Honolulu Magazine dining editor & restaurant critic John Heckathorn:
http://www.honolulumagazine.com/Honolulu-Magazine/Biting-Commentary/January-2011/Randy-Ching-Joins-Chef-Mavro-currently-Honolulu-039s-home-of-truffles/

an excerpt   “…what I’d eat for my last meal.  I’d want Mavro’s Peterson’s Farm egg, first suffused with truffles, then poached and served with a potato mousseline, Serrano ham and chervil. Shaved truffles on top, of course.It’s warm, soft, not too gooey.  It’s got fabulous mouth feel, umami galore, and it hits every flavor cluster in the repertoire.”

Truffled Egg "Osmose" at Chef Mavro

Romantic art-filled ambiance sets the mood at Chef Mavro

Valentine’s at Chef Mavro – a delicious affair

Celebrate your Valentine’s with us on Sunday, February 13 and Monday, February 14.  Our 6-course Valentine’s Menu includes caviar, truffles, lobster, beef and much more topped off by Chef Mavro’s Pavlova brimming with Hawaiian vanilla meringue, raspberries & chocolate.

VALENTINE’S MENU

OSETRA CAVIAR & OYSTER

california white sturgeon caviar, poached pacific oyster

celery root remoulade, champagne emulsion

paul & jean-marc pastou, 2009 sancerre, la côte de lury

 

FOIE GRAS PARFAIT

green apple kanten, ume coulis, baby shiso

dr. f. weins-prüm, 2008 estate riesling, mosel

 

TRUFFLE POACHED EGG “OSMOSE”

peterson’s upland farm egg served with a potato mousseline

serrano ham ribbons

domaine zind humbrecht, 2008 pinot blanc, alsace

 

KEAHOLE LOBSTER A LA COQUE

cream of kahuku corn, chorizo puff, crustacean essence

dusted valley, 2009 viognier, yakima valley

or

our sommelier rare wine selection

henri clerc, 2008 puligny montrachet

(add 6.50)

 

100% WAGYU BEEF

sautéed strip loin & braised short rib duo, no egg béarnaise

red cabbage marmalade, essence of sumida farms watercress

domaine serene, 2006 pinot noir, evenstad reserve, willamette valley

or

our sommelier rare wine selection

château rauzan segla, 2007grand cru classe  margaux

(add 6.50)

 

pre-dessert

honeydew in champagne gelée

 

VALENTINE’S PAVLOVA

hawaiian vanilla meringue, raspberry poached in maple syrup

crème fraiche, valrhona chocolate bavaroise

domaine la tour vieille, 2008 banyuls

 

140.00

wine pairings 63.00

Chef Mavro New Year’s Eve Menu

New Year’s Eve

the best of Provence and Hawaii

Friday, December 31, 2010

 

 

 

 

 

Perigord Truffle Croquette

frisée salad with hazelnut vinaigrette 

henri clerc, 2004 chassagne montrachet “morgeot”

 

Foie Gras Parfait

green apple kanten, ume coulis, baby shiso

portuguese sweet bread toast 

 jj christoffel, 2003 riesling auslese urziger wurzgarten

 

Diver Scallop & Caviar

seared, potato leek mousse

jobard, 2007 meursault ‘en la barre’

 

Keahole Lobster

truffled gnocchi gratin, essence of lobster

jean marc bouley, 2007 volnay

 

100% Wagyu Beef 

sautéed strip loin medallions, short rib rillettes, potato fondants

onion sprouts & garlic shoots salad, sumida watercress purée

bordelaise sauce 

betts & scholl, 2006 hermitage rouge by jean louis chave

 

Lilikoi Malasada

guava coulis

 

Le Grand Dessert 2011

chocolate banana crème caramel, chinese almond decadence

almond ice cream

gro degenfeld, 2006 fortissimo

 

mignardises

 

170.00

wine pairings 90.00

New Holiday Menu Starts on Monday, December 13

Join us for new recipes and new wine pairings. Featuring fresh flown in from France – black Perigord truffles! Call or email us and we’ll send you the menus including New Year’s Eve.

Big Eye Ahi Tapenade

Chef Mavro posts on Facebook

Chef Mavro just posted on his Facebook page:

ALERT! Some high-end restaurants are taking inspiration from the food processing industry using chemicals and tricks to thicken, emulsion, crisp, glaze… their ingredients.  I remember when the giants of the food industry where taking inspiration from us.

I always called my style contemporary cuisine now I have to find another word.

Find Chef Mavro on FB and on Twitter follow @chefmavro  It’s the real Chef Mavro with home cooking recipes, ideas, updates on the restaurant and information that you can’t get anywhere else.

Chef Mavro supports Hawaii Public Radio for music, news, and unique programs

from hawaiipublicradio.org
Who else but Chef Mavro? George Mavrothalassitis offered seats for the 11th annual Christmas in Provence dinner at his AAA five diamond restaurant, as premiums during the HPR Fall fundraiser. They sold out almost instantly.

Chef Mavro and HPR reporter Wayne Yoshioka on the air during Celebration 2010

Add Fresh Truffles flown in from Burgundy to any dish on new Autumn Menu

Click here for Chef Mavro talking about the Fresh truffles flown in from Burgundy now on the new Autumn Menu.

Photo Courtesy Justin Morizono

Fresh Burgundy truffles can be sliced tableside over any dish on the new Autumn Menu (only $12 per dish). Pictured here are truffles sliced over 100% Wagyu Beef, sauteed strip loin medallions, braised short rib chimichurri, pancetta brusssels sprout, celery root puree, pinot noir sauce.

As Chef Mavro notes in his letter: Hate truffles? They are optional. All dishes on the Autumn Menu are delicious without truffles of course.

Make a Reservation

Powered By:
Chef Mavro Honolulu  | (808) 944-4714  |  chef@chefmavro.com  |  Copyright © Chef Mavro  |  All Rights Reserved