Chef Mavro Menu/English

Honolulu restaurant with the highest food rating 18/20 Gayot and a AAA Five Diamond rating

Hawaii Regional Cuisine    Fine Dining Hawaii-Style!

chef mavro menu

CAVIAR
a flight of sustainable caviars

russian golden osetra, siberian osetra, white sturgeon
served table side with blinis & crème fraiche (10g each)
flight (one-two servings) 190.00
AYALA, BRUT “MAJEUR” CHAMPAGNE 21.00

Note: menus are flexible

FOUR COURSES

menu  85.00
wine pairings 55.00

asparagus – declinaison
white asparagus kanten flavored with sarriette, green asparagus purée
sea asparagus tempura ponzu sauce, asparagus étuvée, serrano ham on bread stick
joh. jos. prüm, 2009 riesling kabinett “graacher himmelreich”
“aromas and flavors of apple, kiwifruit and slate; lush finish”

catch – ratatouille
steamed day boat catch, ratatouuille “declinaison,” zucchini ribbons
essence of basil, and jus
chateau d’esclans, 2011 cotes de provence rosé
“refreshing flavros of peach, redcurrant & cherry, with subtle mineral & white pepper notes”

choice of 

pork – espelette
pasture-raised pork loin espelette accented, braised & roasted shank
hamakua hon shimeji mushroom, salsify, sumida watercress fricassée, pineapple glaze
jean foillard, 2011 morgon “cote du py”
“bright aromas & flavors of black raspberry, redcurrant & game; rich, intense & fresh ”

or 

wagyu – chimichurri (add 28.00 to the menu)
100% wagyu beef medallions, pinot noir essence, braised short rib chimichurri
parsnip purée, pickled baby beet salad
robert craig, 2009 affinity, napa valley
“gorgeous crystallized dark berry, mocha & cedar notes with a silky smooth texture”
or our sommelier selection
altesino, 2007 brunello di montalcino 
“powerful yet graceful notes of iron, leather, tobacco and plum; firm acidity”
(by the glass 39.00 or add 17.50 to wine pairings)

malasada – lilikoi
trio of malasadas, fresh lilikoi “déclinaison” of curd, chiboust, and ice cream
greek yogurt parfait, candied pistachio, urfa biber peppercorn sauce
malvira, 2011 birbet, italy
“red wine made from the brachetto grape with a slight sparkle & notes of
fresh plums & berries”

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GRAND DEGUSTATION
all of our dishes, in tasting portions, for the whole table only
menu 175.00/per person
wine pairings 98.00/per person

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SIX COURSES

menu 128.00
wine pairings 63.00

ahi – aleppo pepper
spicy big eye ahi, ogo, sea urchin-aleppo pepper aioli
steamed basmati rice, shoyu powder
shirakabe gura-sho chiku bai, mio sparkling sake, nada japan
 “refreshing and fruity; soft and smooth texture”
or our sommelier selection
kubota manju, junmai daiginjo sake, niigata
“exquisitely smooth & silky with hints of cedar, wet stone & orange blossom” 
(by the glass 30.00 or add 15.00 to wine pairings)

 foie gras – melba
hudson valley foie gras au torchon cocoa nibs crust, li hing mui poached peach
valrhona mole sauce, almond-hanapepe salt tuile
maculan estate, 2011 dinderello
 “bright flavors & aromas of mint, peach & orange marmalade wrapped around a silky, sweet finish”

lamb – harissa 
niman ranch lamb loin, “pissaladiére” with confit cherry tomatoes & maui onion
lamb bacon, garlic chips, black olive powder, parsley oil, lamb jus
domaine les pallieres 2009 gigondas cuvee, “terrasse du diable” 
“racy cherry, red currant, mineral, black olive with a floral pastille”
or our sommelier selection
antinori, guardo al tasso estate 2008, bolgheri superiore
“intense black current, licorice & spice; lush yet delicate, with mineral notes & a silky texture”
(by the glass 39.00 or add 9.50 to wine pairings)

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 huet, 2007 vouvray demi-sec, loire valley
“quince, apple & chamomile notes, creamy sweet texture”

chocolate – genmaicha
madre hamakua crémeux, genmaicha gel and cream
toasted rice, malt caramel & sand
blandy’s, 15 year malmsey madeira
“pleasing aromas of dried fruits, honey & nuts; elegant & balanced”