Chef Mavro's Blog

Blogging about food & wine

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.



california white sturgeon caviar, poached pacific oyster

celery root remoulade, champagne emulsion

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



green apple kanten, ume coulis, baby shiso

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



peterson’s upland farm egg served with a potato mousseline

serrano ham ribbons

domaine zind humbrecht, 2008 pinot blanc, alsace



cream of kahuku corn, chorizo puff, crustacean essence

dusted valley, 2009 viognier, yakima valley


our sommelier rare wine selection

henri clerc, 2008 puligny montrachet

(add 6.50)



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


our sommelier rare wine selection

château rauzan segla, 2007grand cru classe  margaux

(add 6.50)



honeydew in champagne gelée



hawaiian vanilla meringue, raspberry poached in maple syrup

crème fraiche, valrhona chocolate bavaroise

domaine la tour vieille, 2008 banyuls



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





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

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.

Last 5 nights to savor Chef Mavro’s greatest hits

Thanks to the steady stream of return guests who have dined with us for another taste of Chef Mavro’s greatest hits including Onaga Baked in a Hawaiian Salt Crust and Ahi Tartare and Caviar. Chef will be carving your Onaga tableside this week so don’t miss the fun and photo ops. Saturday, October 2 will be the last evening of the special Hana Hou menu. See below’s earlier post for the complete Hana Hou menu and remember that dishes can be moved from one menu to another.

For those who can’t make it this week, stay tuned for news later this week on

Chef Mavro Ahi Tartare & Caviar

another exciting menu starting Tuesday, October 5, 2010.

Washington State wines on our Greatest Hits special menu

Our Sommelier/Manager Todd Ashline is also a wine columnist for the Honolulu Star-Advertiser. Today’s column traces the history of winemaking in Washington State and suggests some wines to look for at your favorite wine store. You can taste two Washington wines on our current “Hana Hou” greatest hits menu (posted earlier on this blog) available for a very limited time.

Todd Ashline, sommelier/manager, Chef Mavro (Honolulu Magazine)

Chef Mavro cooks his greatest hits from Tuesday, September 7 for a limited time

Chef Mavro preparing Onaga Baked in a Hawaiian Salt Crust - hint: you don't eat the crust; it's there to protect the fish from overbaking in the oven.

Chef Mavro Cooks Greatest Hits for Limited Time from September 7, 2010

HONOLULU — Guests keep calling “Hana Hou!” (do it again!) for Chef Mavro to bring back their favorite recipes from the restaurant’s 12-year history.  Starting Tuesday, September 7, 2010, for a limited time, Chef Mavro will prepare some of his most-requested creations.  The special 6-course menu ($120) will be in the spotlight although the restaurant’s 3-course ($69), 4-course ($78), and Grand Tasting menus will also be available. Guests are welcome to move recipes from one menu to another including the Hana Hou selections. This makes it easy to enjoy just one or two of the greatest hit recipes as part of a 3- course or 4-course menu.

“In my kitchen we’re always working on new recipes and setting new trends but now we’re going to pause for a few weeks and cook the guest favorites of the past,” explained Mavro.

Many will make a special trip in the next few weeks to remember or discover why one particular recipe caught the attention of foodies everywhere. Chef Mavro’s most famous creation “Onaga baked in a Hawaiian Salt Crust, fines herb-ogo sauce” won GQ magazine’s top 10 recipes, earned a cover spot in The New York Times’ food section, regaled guests at a James Beard awards gala, and was celebrated around the world for decades.

About 5 years ago when Chef Mavro calculated that he had made it over 80,000 times, he exclaimed “No more!”   Until now when the aromas of tarragon and Provencal herbs will again fill the dining room as the Onaga in a Hawaiian Salt Crust is served tableside, turning heads and inspiring guests to say simply “I’ll have whatever they’re having!”

Also guests can again savor the award-winning flavors of “Ahi Tartare & Caviar, Keahole Lobster with a chorizo puff, Wagyu Beef with chimichurri sauce, and Li Hing Mui goat cheese tatin.  Then there are the famous Lilikoi Malasadas, chosen as one of America’s Best Doughnuts and the only recipe that has remained on the otherwise seasonally changing menus since the opening.  A Chef Mavro greatest hits menu would be ridiculous without this celebration of tropical flavors that remains his most popular dessert.

George Mavrothalassitis, a founding member of Hawaii Regional Cuisine, won the James Beard Award, a lifetime achievement award and the top U.S. culinary honor. Chef de cuisine Kevin Chong and Sommelier/Manager Todd Ashline are integral parts of everything the restaurant achieves. Reservations confirmed here 24/7 .

Hana Hou!
(an encore performance of Chef Mavro’s greatest hits)

ahi tartare & caviar

bigeye ahi, seasoned with hanapepe salt

topped with california estate malossol caviar, taro chip, ponzu glaze

keahole lobster a la coque

cream of kahuku corn, chorizo puff, crustacean essence

onaga baked in hawaiian salt crust

GQ Magazine “1993 Golden Dish Award” by Alan Richman
longtail snapper, fines herb-ogo sauce

100% wagyu beef

sautéed strip loin medallions, braised short rib chimichurri

pancetta brussels sprout, celery root puree, pinot noir sauce

big island goat cheese tatin

li hing mui caramelized granny smith apple, hirabara baby greens

lilikoi malasadas

guava coulis, pineapple-coconut ice cream

Make a Reservation

A greatest hit - Keahole Lobster Chorizo Puff

Make a Reservation

Powered By:
Chef Mavro Honolulu  | (808) 944-4714  |  |  Copyright © Chef Mavro  |  All Rights Reserved