Chef Mavro's Blog

Blogging about food & wine

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
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
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
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



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



roasted keahole lobster, chorizo-crustacean taro puff

upcountry vegetable fricassée in tamarind-tapioca jus, lobster essence



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



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

chimichurri celery root mousse, essence of pinot noir  



hawaii island goat cheese with lemon & chive

confit kumquats, molokai ogo, rare hawaiian organic white honey



watermelon in champagne gelée



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

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



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 or on this site through OpenTable. We look forward to welcoming you!


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.

A letter from Chef Mavro with stories about the new Spring Summer Menu

The beginning of a letter written by Chef Mavro with stories about the new Spring/Summer Menu

Catch best hi res

Hello friends!

My new menu is a love letter to Hawaii!

To start with, as you may know, I am from the south of France where we take fish cookery very seriously. Since I have been living in Hawaii. I had to reconsider all my fish recipes. Fish here are very different from what we find in Mediterranean sea & better adapted to Asian cuisine. So, if you are craving a Sole Meuniére, you are in the wrong restaurant!

The fish that are more similar to Mediterranean are the snappers such as Onaga, Opakapaka, Ehu, Uku…For this new dayboat catch recipe I decided to take my inspiration from a Chinese cooking technique.

I offer the sizzled onaga Chinatown style, which in fact has little variation from the original recipe. If nothing is wrong about a dish why fix it!

The fillet is steamed & placed on a bed of Basmati rice, topped with very thin slices of shiitake mushrooms. We sizzle the fish with very hot grape seed- sesame oil flavored with garlic, ginger & shoyu (soy sauce if you are not from this part of the planet). The fish is presented to your table with fried green onions, cilantro & ginger on top.

I thought good luck Doug for the wine selection!

He surprised us again! Every wines was working but we finally chose the “melon, orange blossom & peach aromas” of Botani, 2012 Moscatel from Spain.

Maitake lo res

Maitake mushrooms, my favorite for the season. They are lightly baked, and mixed with Big Island heart of palm, poha berries, baby arugula & sea asparagus tempura. Every ingredients is cooked or seasoned separately. Every ingredient needs special attention & care. Then, they are mixed together on the top of a madras curry dressing.

The last thing we want to do is to offer a boring salad. The last thing our sommelier Doug Johnson wants to do is to select boring & too predictable wines to our Food & Wine pairing committee. Believe me nothing is boring on the new menu…and the winner was the “lemon curd lively flavored, chamomile & white peach,” Henri Bourgeois, La Côte des Monts Damnés, 2011 Sancerre.

(more of Chef Mavro’s letter will be posted soon) Email us at with a note “please send me Chef’s letter” and  we’ll send you the entire letter with photos now.

Chef Mavro only Hawaii restaurant on 2014 Gayot Top 40 U.S. restaurants

wagyu oxtail loco moco

Wagyu Oxtail Loco Moco on the menu now!

As reported in Pacific Business News

Mar 5, 2014, 1:19pm HST Updated: Mar 5, 2014, 2:39pm HST
Chef Mavro once again only Hawaii restaurant on Gayot’s top 40 list
Bill Cresenzo
Reporter- Pacific Business News

A luxury lifestyle review magazine has named Honolulu’s Chef Mavro, once again, one of the top 40 restaurants in the United States. Gayot gave Chef Mavro a score of 18 out of 20.

“Thanks to the formidable skills of chef-owner George Mavrothalassitis, the results of this sublime culinary marriage are always elegant and intriguing,” the magazine said.

The magazine cites the restaurant’s “onaga baked in a rosemary-thyme Hawaiian salt crust, with spinach, tomato, ogo and fines herbes sauce; roasted lobster à la coque with lemon grass accents; and Wagyu beef medallions with yuzu kosho, and oxtail quail egg loco moco, sansho jus, baby broccoli and potato mochi.”

read more:

complete 2014 Gayot Top 40 Restaurants in the U.S.

Black Perigord Truffle Experience at Best Honolulu Restaurant

Check it off your bucket list! To taste fresh truffles. For only another few weeks will you be able to savor the magical earthy flavors of fresh black Perigord truffles flown in from France. Sliced tableside over one or all of the truffle-friendly dishes on the Winter Menu. $27 per dish. Chef Mavro’s passion for quality is legendary! Only the best ones will arrive at your table.

There has never been a better time to experience this restaurant as they recently won the AAA 2014 Five Diamond Award for excellence in food, service and ambiance.

Fresh truffles at Chef Mavro

Many dishes call out for fresh truffles:
Duck – 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
wine pairing: château boutisse, 2009 saint emilion grand cru

and here is Pastry Chef Elizabeth Dippong’s handcrafted truffle ice cream!

Truffle Ice Cream

Last minute tables celebrate Valentine’s

Valentine's Dessert2014

Madre Chocolate Cremeux, cocoa nib hearts, macadamia nut praline, lilikoi caramel, brandy chocolate ice cream & parfait

Your romantic Valentine’s table is available at Chef Mavro on Feb.  16! Enjoy our flexible Winter Menus from $85 (4 courses)
and savor our Pastry Chef’s special Chocolate Romance Dessert! 944-4714


Valentine’s Menu at Chef Mavro on Feb. 15th too

Chef Mavro interior

 Chef Mavro’s Romance Menu – A Feast of Fine Wines & Seductive Dishes

On Sat. Feb. 15 we will offer only our special 6-course Romance Menu 6-courses 155.00   wine pairings 75.00

white sturgeon malossol caviar
poached pacific oyster, baby leek, coconut froth
wakatake “onikoroshi,” junmai daiginjo sake, shizuoka prefecture

peterson’s upland farm egg, truffle “osmose,” potato mousseline
chervil, serrano ham ribbons
jean-marc brocard, 2011 chablis premier cru “montée de tonnerre”

foie gras
seared hudson valley foie gras, li hing mui granny smith tatin
domaine de l’alliance, 2010 sauternes

keahole lobster risotto
white asparagus, crustacean essence
breggo cellars, 2012 pinot gris, anderson valley
our sommelier selection
bruno colin, 2011 chassagne-montrachet  premier cru “morgeot”
(by the glass 39.00 or add 9.50 to seven course pairings)

100% wagyu beef medallions, honey crisped brussel sprouts
celery root purée, pinot noir sauce & chimichurri
ridge vineyards, 2011 lytton springs estate zinfandel, dry creek
our sommelier selection
sequoia grove, 2008  “cambium”, rutherford
(by the glass 39.00 or add 9.50 to seven course pairings)

goat cheese
hawaii island goat cheese, “minute” strawberry jam
baby arugula, frankie nursery green peppercorn, honey candy
domaine huet, 2007 vouvray demi-sec, loire valley

honeydew melon in champagne gelée, fresh mint

madre chocolate crémeux
cocoa nib hearts, macadamia nut praline, lilikoi caramel
brandy chocolate ice cream & parfait
blandys, 15 year madeira


truffle option:  “fresh perigord truffles – flown in from france” sliced tableside over truffle-friendly dishes   87.00 for chef’s four truffle-friendly selections
or add 27.00 per dish

Champagne & Protea 20090801_021

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