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namelaka – lemongrass
valrhona white chocolate lemongrass bavaroise, red wine blackberry gelée
rose water baby meringue, almond cardamom crumble, poached seasonal berries

wine pairing: malvira, 2011 birbet, italy
“red wine made from the brachetto grape with a slight sparkle & notes of fresh plums & berries”

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Catch – Ratatouille

Families are already bringing their Moms in for a special dinner at Chef Mavro, the top choice for Mother’s Day in Honolulu!  The official Chef Mavro Mother’s Day Weekend is Friday, May 10, Saturday, May 11, and Sunday May 12. Here we are showing a 4-course Mother’s Day Dinner Menu although our 6-course and Grand Tasting menus will also be available. Menus are flexible. Another treat offered only at Chef Mavro is a Flight of Sustainable Caviars!  Give your Mom the very best in Hawaii-style fine dining at the Honolulu restaurant with the top Gayot food rating of 18/20. Savor a farm-t0-table dinner and share an experience that will long be remembered.

Reserve your table now by calling us at (808) 944-4714 or online at the Reservations page of this website.

Chef Mavro Mother’s Day Menu
4 courses $85
includes special Mother’s Day Dessert three days only May 10, 11 and 12, 2013

asparagus – declinaison
white asparagus kanten flavored with sarriette, green asparagus purée
sea asparagus tempura, ponzu sauce, asparagus étuvée, serrano ham on house bread stick

catch – ratatouille
steamed day boat catch, ratatouille, zucchini ribbons
essence of basil, and jus

pork – espelette
berkshire pork loin accented with espelette, pineapple glaze, braised & roasted shank
fricassée of hamakua hon shimeji mushroom, salsify, sumida watercress

Mother’s Day Dessert
namelaka- lemongrass

valrhona white chocolate lemongrass bavaroise, red wine blackberry gelée
rose water baby meringue, almond cardamom crumble, poached seasonal berries

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Chef Mavro Restaurant

2013 Top 100 Best Service Restaurants in U.S.

                                                                                                                                                    …as voted by OpenTable Diners

Based on more than 5 million restaurant reviews over the last year, OpenTable diners identified Chef Mavro restaurant in Honolulu, HI as among the Top 100 restaurants with the “Best Service” in the nation.

These awards reflect the combined opinions of more than 5 million reviews submitted by verified OpenTable diners for more than 15,000 restaurants in all 50 states and the District of Columbia.

OpenTable Quote: 

 “Superior service is the cornerstone of fine dining,” said Caroline Potter, OpenTable Chief Dining Officer.  “The honorees at these winning restaurants are taking hospitality to another level, and diners are taking note, rewarding their efforts with rave reviews and return visits.”

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Keahole Lobster – Lemongrass

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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

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Chef Mavro reviews Emmanuelle Riva movie Amour.

Read his latest review here and let him know what you think by posting on his Facebook page.

http://www.midweek.com/amour/

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

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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!

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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

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