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Chef Mavro Honolulu Fine Dining Food Photos

Would you like to see Honolulu fine dining food photos of the new Chef Mavro Spring Menu? Just click on Gallery and see what Chef Mavro and his culinary team are preparing for you right now!  Keahole Lobster – Lemongrass is just one of the exciting new dishes. Waghu beef anyone? The first five food shots in Gallery are from the current menu but there’s more. Watch this space where we’ll soon post an image of the new Spicy Ahi appetizer.

Keahole Lobster - Lemongrass

Keahole Lobster – Lemongrass

Chef Mavro talks about Spring Menu and Wagyu Beef recipe

Fine Dining in Honolulu means Wagyu Beef at Chef Mavro restaurant

Fine Dining in Honolulu means Wagyu Beef at Chef Mavro restaurant 

Chef Mavro describes the new Wagyu Beef dish now being served:

“The strip loin is lightly roasted (you don’t want to destroy this beautiful marbling by overcooking it). The chuck short rib is braised & topped with chimichurri (kind of an Argentinian pesto, no basil but oregano & cilantro). The dish is accompanied by parsnip purée and a salad of baby beet.”

Read Chef Mavro’s letter to guests for a delicious peek at the other dishes on the new Spring Menu!

http://archive.constantcontact.com/fs155/1102026593933/archive/1112788095219.html

 

Hawaii Five-O star Alex O’Loughlin chooses Chef Mavro for romantic Honolulu dinner

AlexO'LoughlinAs reported on February 3, 2013 by Wayne Harada, entertainment columnist, Honolulu Star-Advertiser, Hawaii Five-O star Alex O’Loughlin (who plays Steve McGarrett in the popular TV drama) and pro surfer Malia Jones chose Chef Mavro for a romantic 6-course dinner that begins with Peterson Upland Farm Egg with fresh Perigord Truffles.

O’Loughlin remarked to Chef Mavro’s wife:  “I’m a foodie so I’m loving this. Your husband is a great talent!”

Yelp review confirms Chef Mavro “a perfect romantic spot”

Yelp reviewer posts about her Chef Mavro romantic dinner

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Christina from Waipahu, Oahu January 14, 2013

I’ve been here twice with my boyfriend. Both to celebrate our anniversary. I have to say it’s a perfect romantic spot without the crazy fake Hawaiian gimmicks. For both anniversaries my boyfriend ordered flowers through them and they were waiting at the booth when we arrived (which I’m trying to determine if it was a coincidence that we were in the same spot as the previous year). The flower arrangement were beautiful! The staff gave fantastic service. I love how they tactfully found out our anniversary year. Which ended up on a delightful little cake with “Happy 9th Anniversary!” written on the plate.

This year my favorites was the Egg Truffle and Lemongrass Lobster. Considering my family is from Thailand, I have to say he pulled off the lemongrass very well. It’s similar to Tom Yum but with his own flair. I’ll never be able to recreate it. The Egg Truffle made my mouth happy. I love a good poached egg and the truffle is always a plus.

I’m pretty excited to see his next winter menu when we return for our big one o anniversary. I refuse to have our anniversary anywhere else. Same place but different menu? Love it!

Valentine’s Day at Honolulu restaurant Chef Mavro

Chef Mavro is such a romantic restaurant that Valentine’s goes on for two days!  On February 13 and 14, Chef Mavro is preparing the most seductive Valentine’s dinner with the best ingredients in the world including caviar, Island snapper, lobster & wagyu beef and Pastry Chef Lynette is working her magic with chocolate and griotte cherries.  Truffles flown in from France are a delicious option and the wine pairings irresistible.  A romantic evening at Chef Mavro to be remembered forever! Reserve now (808) 944-4714.

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Valentine’s Romance Menu

Wednesday, February 13 and Thursday, February 14, 2013

TRUFFLE
“fresh perigord truffles – flown in from france”
sliced tableside over truffle-friendly dishes
add 27.00 per dish or add 87.00 for four dishes
(t) truffle friendly

AMUSE BOUCHE
chilled kabocha soup flavored with curry, bacon foam

UNI – CAVIAR
“oursinade,” sea urchin mousse – osetra caviar
OHYAMA, “GINSUIKA” JUNMAI GINJO SAKE
“soft sweetness, floral with delicate acidity”

FOIE GRAS – MELBA (t)
hudson valley foie gras au torchon
li hing mui poached peach, cocoa nibs
semi-sweet chocolate sauce, brioche crouton
CHATEAU ROUMIEU-LACOSTE, 2009 SAUTERNES
“intense fig & apricot, delicate sweetness”

CATCH – GRENOBLOISE (t)
day boat catch wrapped in brick
truffle accented cauliflower florettes
essence of pinot noir, grenobloise sauce
DOMAINE DE TERREBRUNE, 2011 BANDOL ROSE
“smoky cherry & raspberry flavors marked by accents of white pepper”

LOBSTER – TRUFFLE (t)
truffled keahole lobster risotto, crustacean essence
JEAN-MARC BROCARD, 2010 CHABLIS  “VAULORENT”
“richly textured flavors of citrus & crushed stones”
or
sommelier selection
ANTOINE JOBARD, 2010 MEURSAULT “EN LA BARRE”
“mineral-driven & intensely focused; classic flavors of orange, spices & hazelnuts”
(by the glass 39.00 or add 9.50 to wine pairings)

WAGYU – CHIMICHURRI (t)
100% wagyu beef medallions, braised short rib chimichurri
pancetta brussels sprout, celery root puree, pinot noir sauce
AU BON CLIMAT, 2008 PINOT NOIR “ LA BAUGE AU-DESSUS”
“bright bing cherry & strawberry aromas, with hints of sage and damp earth”
or
sommelier selection
MICHELE CHIARLO, 2006 BAROLO “CANNUBI”
“intense black currant, licorice & spice; lush yet delicate, mineral notes & a silky texture”
(by the glass 39.00 or add 9.50 to wine pairings)

PRE-DESSERT
honeydew in champagne gelée, fresh mint

CHOCOLATE WHISPERS
QUINTA DO CRASTO, 1995 VINTAGE PORT
“complex & integrated layers of baked dark fruit & ground spices”

MIGNARDISES

menu 148.00
(with truffles on chef’s selections add 87.00)
wine pairings 63.00

Honolulu fine dining Madre chocolate and Hammons black walnuts

Pastry Chef  Lynette’s current fine dining dessert at Chef Mavro restaurant includes Madre chocolate from the Big Island crisped with Hammons black walnuts hand harvested from wild trees in the mid-west.  Chef Lynette always seeks out the most delicious ingredients for her innovative desserts.  Her relationship with Kailua, Oahu based Madre chocolate ensures that she receives their very best chocolate from Big Island farms. Then she brings in fresh black walnuts from a family-owned business in Missouri to crisp the Madre chocolate block. This flavor-packed dessert also features a white chocolate ball with chopped fresh Perigord truffles rolled in cocoa nips, tarragon ganache, pear coulis, and molokai black salt.  Wine Pairing:   Alvear, “Solera 1927” Pedro Ximenez, Montilla-Morilles, Spain

Katei Gaho Honolulu photos of Chef Mavro catering

Gorgeous photos by Katei Gaho of Chef Mavro catering at famous Honolulu home! Top Japanese Magazine Katei Gaho followed Chef Mavro to the prestigious Liljestrand House on Tantalus for a private lunch. Then the crew visited the Honolulu fish auction and many of Chef Mavro’s boutique farmers who grow the specialized produce featured in the many famous dishes of this fine dining Honolulu restaurant. Catering at private homes in Hawaii and around the world is another service offered by James Beard award-winner Chef George Mavro.

Here’s a link to see more of the Vladimir Ossipoff designed Liljestrand House http://www.liljestrandhouse.com A one-0f-a-kind setting for Chef Mavro inspired Hawaii Regional Cuisine.

 

Chef Mavro catering in Katei Gaho magazine

http://www.kateigaho.com/magazine/new/feature_01.html

 

Fresh Truffles earn rave reviews at Honolulu restaurant

Fresh truffles at Chef Mavro  Fresh Perigord truffles sliced tableside over special recipes. See complete Winter Truffle Menu to whet your appetite for these rare delicacies. Available now for a limited time only.

Chef especially recommends truffle-friendly recipes for this fine dining option including: Peterson Upland Farm Egg, the Lamb Harissa, the Big Island Feta Long Peppercorn, the Chocolate Burgundy Truffle and the Catch Rataouille among others.  One of the many reasons Chef Mavro is recognized as a top Honolulu restaurant.

 

 

 

Honolulu Restaurant Chef Mavro Celebrates New Year’s Eve

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

   Celebrate New Year’s Eve and the “Best of Provence and Hawaii” at Chef Mavro, Honolulu’s   top fine dining restaurant.  A gold and black decor will set an elegant stage for a feast of the world’s most rare and delicious treats. Reserve your table now as seating is very limited. 808-944-4714 or chef@chefmavro.com.

the best of provence and hawaii

new year’s eve

grand degustation menu & with wine pairings

(Monday, December 31, 2012)

CHEF MAVRO GALA MENU

oursinade caviar

sea urchin froth, white sturgeon caviar, crème fraiche

wakatake, junmai daiginjo “onikoroshi” sake

egg – truffle

fresh périgord truffle “osmose” egg, from peterson’s upland farm

potato mousseline, chervil, serrano ham ribbons

domaine william fevre, 2010 chablis “bougros” grand cru

foie gras – balsamic vinegar

sautéed hudson valley foie gras, balsamic glaze, bed of savoy cabbage

mission fig poached in sweet wine, toasted portuguese sweet bread

château lamothe guignard, 1996 sauternes 2nd cru classé

onaga – ratatouille

long-tail red snapper, ratatouille “déclinaison,” zucchini ribbons

essence of basil & jus

domaine  ladoucette, 2009 pouilly fumé 

lobster – chorizo

keahole lobster à la coque, chorizo puff, crustacean essence

comtesse bernard de cherisey, 2010 puligny-montrachet premier cru “les chalumeaux”

duckling – chutney

grimaud farm muscovy duckling, gingered green papaya chutney

sweet kahuku corn fritter, “modern” bigarade sauce

antinori, guado al tasso estate 2008, bolgheri superiore

feta – long peppercorn

seared hawaii island goat dairy feta cheese, fried sage

apricot jelly, brick mille-feuilles, red onion confiture

rare hawaiian organic white honey

domaine des baumard, 2007 quarts de chaume 

le grand dessert 2013

“déclinaison” of island madre chocolate

warre’s, 1985 port 

mignardises

200.00

wine pairings 98.00

Honolulu restaurant now serving Fresh Perigord Truffles

By popular demand top Honolulu restaurant Chef Mavro is again flying in fresh Perigord truffles from France to add even more excitement to your fine dining experience of innovative regional cuisine. And adding a “Greatest Hit” recipe that is so  truffle-friendly! Look for the (t) next to the truffle-friendly recipes on the complete menu posted on this site. Reserve your table now for December and January. Chef’s “truffle” letter will be posted tomorrow.

Egg Truffle Osmose
peterson’s upland farm egg, truffle osmose, potato mousseline, chervil, serrano ham ribbons

wine pairing: jean-marc brocard 2010 chablis 1er cru “vaulorent”

Egg Truffle Osmose at Chef Mavro

North Carolina guests rate Chef Mavro on TripAdvisor

TripAdvisor review November 2012  “I would rank this dining experience above the French Laundry. I like the more comfortable atmosphere. We did the food and wine pairing, 6 course. And, what was nice, if you don’t like something you can switch out a curse. Waiter was wonderful and we enjoyed the experience, we will return when we come back to Oahu.”

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