Chef Mavro http://www.chefmavro.com Fine Dining in Honolulu Thu, 18 Sep 2014 20:32:09 +0000 en-US hourly 1 Fig and Pistachio http://www.chefmavro.com/2014/09/fig-pistachio/ http://www.chefmavro.com/2014/09/fig-pistachio/#comments Sun, 14 Sep 2014 23:17:27 +0000 http://www.chefmavro.com/?p=2383       Excerpt from Chef Mavro’s letter introducing the new Fall Menu: “Dessert has to be a harmonious continuation of the dinner. This is why I designed & executed the poached fig in spiced Burgundy wine accompanied with tapioca dumpling filled with toasted pistachio-fig marmalade & a side of crazy creamy pistachio ice cream. […]

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Fig pistachio dessert www.chefmavro.com/English      Excerpt from Chef Mavro’s letter introducing the new Fall Menu:

“Dessert has to be a harmonious continuation of the dinner. This is why I designed & executed the poached fig in spiced Burgundy wine accompanied with tapioca dumpling filled with toasted pistachio-fig marmalade & a side of crazy creamy pistachio ice cream. You might ask me how come your pistachio ice cream is not green? Just because we never use food coloring…

And the wine? Again, the Maculan, 2012 Dindarello won the dessert pairings. No surprise, this is a perfect dessert wine, not too sweet, long finish, ripe citrus fruit & orange blossom. What a marriage with the poached figs.”

Read Chef Mavro’s letter with about the Fall Menu:

http://archive.constantcontact.com/fs155/1102026593933/archive/1118474110607.html

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New Fall Menu – diver scallop http://www.chefmavro.com/2014/09/new-fall-menu-diver-scallop/ http://www.chefmavro.com/2014/09/new-fall-menu-diver-scallop/#comments Wed, 10 Sep 2014 21:51:22 +0000 http://www.chefmavro.com/?p=2340 Join us tonight and this week to be among the first to savor  Chef’s new Fall Menu. Here’s an excerpt from his letter to guests and a link to the complete letter introducing the Fall Menu: http://archive.constantcontact.com/fs155/1102026593933/archive/1118474110607.html From Chef Mavro’s letter:  “What about our Fall Chef’s Menu which is full of new creations…   Diver scallops […]

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Join us tonight and this week to be among the first to savor  Chef’s new Fall Menu. Here’s an excerpt from his letter to guests and a link to the complete letter introducing the Fall Menu:

http://archive.constantcontact.com/fs155/1102026593933/archive/1118474110607.html

Chef Mavro Scallop dish

From Chef Mavro’s letter:  “What about our Fall Chef’s Menu which is full of new creations…

  Diver scallops are harvested one by one & freshly received from Maine.   Not bleached, not frozen just an outstanding quality that you want to handle with care.

We crust the scallop with very thin slices of slab bacon then sautéed unilaterally until the bacon is crisped. Voila the scallop is ready. Hard to explain but for me, these scallops were calling for mushrooms.

It is the tip of the short season of chanterelles & chanterelles it is going to be. Now the chanterelles are calling for fiddle head ferns, hoi’o, & here they are. The salad is served on top of a velvety mushroom velouté a dish inspired from the forest.

The wine committee selected a Puligny Montrachet premier cru. By the way, do you know too many restaurants in the country that serve Puligny Montrachet premier cru by the glass?

This one is from the 2010 “Clos de la Garenne” from Louis Jadot. Its minerality matches perfectly the bacon, mushrooms & hoi’o & makes love with the scallops.”

Wine Puligny Montrachet w scallop

 

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Complimentary Champagne watermelon gelee http://www.chefmavro.com/2014/08/complimentary-champagne-watermelon-gelee/ http://www.chefmavro.com/2014/08/complimentary-champagne-watermelon-gelee/#comments Sun, 17 Aug 2014 01:27:30 +0000 http://www.chefmavro.com/?p=2326 Many guests of this top Honolulu restaurant say that the moment before dessert is a highlight. “Simple can be best” is one of Chef Mavro’s themes. Here is  delicious Molokai watermelon in a cold-process gelee that preserves all the flavors of the Champagne intact. Accented by fresh mint. This is the perfect pause before the […]

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Many guests of this top Honolulu restaurant say that the moment before dessert is a highlight. “Simple can be best” is one of Chef Mavro’s themes. Here is  delicious Molokai watermelon in a cold-process gelee that preserves all the flavors of the Champagne intact. Accented by fresh mint. This is the perfect pause before the arrival of our famous desserts.
Molokai watermelon in Champagne gelee

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Wagyu Beef pleases beef eaters at Honolulu Restaurant http://www.chefmavro.com/2014/07/waghu-beef-pleases-beef-eaters-honolulu-restaurant/ http://www.chefmavro.com/2014/07/waghu-beef-pleases-beef-eaters-honolulu-restaurant/#comments Sun, 27 Jul 2014 05:44:26 +0000 http://www.chefmavro.com/?p=2309 Chef Mavro’s Wagyu beef dish meets and exceeds the expectations of beef lovers! Menus are flexible so you can enjoy this seductive recipe on either the Hana Hou or the Chef’s Menu. You can also enjoy our premium wine which is rarely available by the glass: Cenyth, 2009 Meritage Red, Sonoma County Our sommelier comments: […]

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Chef Mavro’s Wagyu beef dish meets and exceeds the expectations of beef lovers! Menus are flexible so you can enjoy this seductive recipe on either the Hana Hou or the Chef’s Menu.

You can also enjoy our premium wine which is rarely available by the glass:

Cenyth, 2009 Meritage Red, Sonoma County
Our sommelier comments: “velvety textured flavors of, currant, plum & black olive; well structured bordeaux blend”

Wagyu Beef

100% wagyu beef medallions, crisped brussels sprouts, san daniele prosciutto, chimichurri celery root mousse, essence of pinot noir

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Wine pairing with lamb on new menu at Honolulu’s best restaurant http://www.chefmavro.com/2014/07/wine-pairing-lamb-new-menu-honolulus-best-restaurant/ http://www.chefmavro.com/2014/07/wine-pairing-lamb-new-menu-honolulus-best-restaurant/#comments Mon, 07 Jul 2014 05:23:32 +0000 http://www.chefmavro.com/?p=2270 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 […]

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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
wine pairing: STONESTREET 2010 CABERNET SAUVIGNON “MONUMENT RIDGE,” ALEXANDER VALLEY
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
wine pairing: HENRI BOURGEOIS, 2010 SANCERRE, “LE MD DE BOURGEOIS” LOIRE VALLEY
Our sommelier comments: “lively flavors of grapefruit, gooseberry, white peach & currants; rich texture, balanced acidity”

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Local ingredients goat cheese and ogo on the menu http://www.chefmavro.com/2014/06/local-ingredients-goat-cheese-ogo-menu/ http://www.chefmavro.com/2014/06/local-ingredients-goat-cheese-ogo-menu/#comments Mon, 16 Jun 2014 18:00:00 +0000 http://www.chefmavro.com/?p=2220 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 […]

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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
DOMAINE HUET, 2007 VOUVRAY DEMI-SEC “LE MONT,” LOIRE VALLEY
sommelier comments: “slightly sweet flavors of peach, quince & honey with balanced acidity”

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Father’s Day dinner with lobster & wagyu beef http://www.chefmavro.com/2014/05/fathers-day-dinner-lobster-wagyu-beef/ http://www.chefmavro.com/2014/05/fathers-day-dinner-lobster-wagyu-beef/#comments Sun, 25 May 2014 23:24:07 +0000 http://www.chefmavro.com/?p=2209   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 […]

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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

 

abalone

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

 

lobster

roasted keahole lobster, chorizo-crustacean taro puff

upcountry vegetable fricassée in tamarind-tapioca jus, lobster essence

 

duck

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

 

wagyu 

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

chimichurri celery root mousse, essence of pinot noir  

 

cheese

hawaii island goat cheese with lemon & chive

confit kumquats, molokai ogo, rare hawaiian organic white honey

 

pre-dessert

watermelon in champagne gelée

 

chocolate

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

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

 

mignardises 

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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 http://www.chefmavro.com/2014/05/crecy-orange-veloute-%e3%82%af%e3%83%ac%e3%82%b7%e3%83%bc%e9%a2%a8%e3%81%ab%e3%82%93%e3%81%98%e3%82%93%e3%81%ae%e3%83%9d%e3%82%bf%e3%83%bc%e3%82%b8%e3%83%a5%e3%80%81%e3%82%b3%e3%82%b3%e3%83%8a/ http://www.chefmavro.com/2014/05/crecy-orange-veloute-%e3%82%af%e3%83%ac%e3%82%b7%e3%83%bc%e9%a2%a8%e3%81%ab%e3%82%93%e3%81%98%e3%82%93%e3%81%ae%e3%83%9d%e3%82%bf%e3%83%bc%e3%82%b8%e3%83%a5%e3%80%81%e3%82%b3%e3%82%b3%e3%83%8a/#comments Sun, 18 May 2014 22:37:20 +0000 http://www.chefmavro.com/?p=2201 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 […]

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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

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Honolulu Dining Reviews by French guidebook Chef Mavro restaurant http://www.chefmavro.com/2014/05/honolulu-dining-reviews-french-guidebook-chef-mavro-restaurant/ http://www.chefmavro.com/2014/05/honolulu-dining-reviews-french-guidebook-chef-mavro-restaurant/#comments Wed, 14 May 2014 23:10:35 +0000 http://www.chefmavro.com/?p=2196 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 […]

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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

 

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Celebrate Mother’s Day with a Chef Mavro feast http://www.chefmavro.com/2014/05/celebrate-mothers-day-chef-mavro-feast/ http://www.chefmavro.com/2014/05/celebrate-mothers-day-chef-mavro-feast/#comments Fri, 09 May 2014 05:47:46 +0000 http://www.chefmavro.com/?p=2187 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 […]

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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 chef@chefmavro.com or on this site through OpenTable. We look forward to welcoming you!

CHOCO BEST

Waialua Chocolate “marquise,” brick crunch, candied macadamia nuts
dulce de leche, sea salt caramel flan, crème fraiche, lilikoi coulis

 

 

 

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