Chef Mavro Menu

  Highest food rating in Hawaii 18/20 Gayot and just announced 2015 AAA Five Diamond Award

  Note: menus are flexible

spring menus

4-course winter menu 95.00     wine pairings 60.00

amuse bouche
avgolemono, chicken broth, eggs & lemon

meli melo of  spring root vegetables, tapenade vinaigrette on“sauce verte”

tournesol, 2012 rosé, napa valley

MeliMelo best2

steamed day-boat snapper chinatown style, shiitake mushrooms, ginger sizzled with grape seed & sesame oil
topped with fried cilantro & green onion

joh. jos. prum, 2011 riesling kabinett “wehlener sonnenuhr,” mosel

Catch small

berkshire pork loin & crispy belly pho, pickled green papaya, mung bean vermicelli
pork consommé, kale & thai basil, aleppo pepper
andis, 2012 cabernet franc, sierra foothills, california

watermelon in champagne gelée

rosemary roasted pineapple & semi-freddo, guava gelee, coconut sorbet, sancho crumble

maculan, 2012 dindarello, veneto


hand-crafted candies

* * * 

note: menus are flexible

chef’s spring menu

6-course menu 139.00      wine pairings 95.00

amuse bouche
avgolemono, chicken broth, eggs & lemon

poached shigoku oysters on baby leek salad, lemongrass kanten
sriracha trout roe, ogo mignonette

domaine laroche, 2012 chablis premier cru “vau de vey,” france

foie gras 
seared hudson valley foie gras with island mango
foie gras mousse in brioche

royal tokaji, 2008 tokaji aszu, “five puttonyos,” hungary
(premium selection)

roasted keahole lobster, lobster kahuku sweet corn & shiso fritter
charred poppy seed asparagus, crustacean espelette emulsion

moone-tsai, 2012 chardonnay, “charles heintz vineyard,” sonoma coast
(premium selection)

provence-style roasted niman ranch lamb loin, socca blinis & basil ratatouille, sweet spiced lamb jus

louis barruol, 2011 côte rôtie, “nève,” rhône valley
(premium selection)

pan fried big island feta cheese, long pepper, sage honey crisp
salad of poha berry & frisée, mac nut snow

domaine huet, 2009 vouvray, “le haut lieu,” demi-sec, loire valley


waialua chocolate bar, yuzu “guri guri,” chiboust, & caramel
sesame crumbs, basil essence

blandy’s 15 year malmsey madeira (premium selection)

hand-crafted candies

* * *

wine by the glass  any wine from the selection 21.00 (5oz glass) any wine from our premium selection 39.00 (5oz glass)

the tajima wagyu experience substitution for main course add 34.00      addition to either course menu add 45.00
100% wagyu pavé, pomegranate-teriyaki glaze, sauteed kabocha, sumida farm watercress, potato mochi with yuzu kosho accent

bergstrom, 2012 pinot noir, “silice,” chehalem mountains a.v.a. (premium selection) 39.00

Fall Wagyu

sustainable caviar artisan russian osetra sturgeon caviar
farm raised in bulgaria
served table side with blinis & crème fraiche
1 ounce (one or two guests) 135.00
billecart-salmon multi-vintage “brut reserve,” mareuil-sur-aÿ 22.00

Chef Mavro – 1969 South King Street – Honolulu – Hawaii – 96826 – (808) 944-4714 –

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