Chef Mavro Menu

chef mavro restaurant      Highest food rating in Hawaii 18/20 Gayot and 2017 AAA Five Diamond Award
Call (808) 944-4714  1969 S. King St. (5 minutes from Waikiki)  New: Open Tuesday-Saturday; Closed Sunday and Monday.

chef mavro spring menu

4 course Menu 105.00 wine pairings 49.00
6 course Chef’s Menu 152.00   wine pairings 58.00
Grand Tasting Menu 180.00 wine pairings 82.00
Menus are flexible as dishes can be moved from one menu to another.

four courses
menu 105.00   3 course wine pairings 49.00/ half pairings (2oz) 24.50

Meli-melo Spring best

meli melo
upcountry spring veggies, sumida farm watercress, pickled ho’i’o
quinoa brittles, sauce verte
k vintners art den hoed, 2014 viognier, yakima valley

catch
day-boat catch bourride, braised fennel
confit tomato, aïoli emulsion
domaine de terrebrune, 2015 bandol rose, terroir du trias

Chicken cream corn

chicken
tarragon mousse over roasted free range island chicken
island cream corn, sunchoke chips, sunflower seed chicken jus
jean foillard, 2015 morgon “cote du py”

Citrus Big Island

Big Island Citrus

dessert
your selection from the dessert menu

 

chef’s menu
six courses
menu 152.00   5 course wine pairings 58.00/ half pairings (1.25oz) 29.00
(premium wines add 8.50 per glass to the wine pairings)

Oyster close up

oysters
poached kumamoto oysters on baby leek étuvée lemongrass accent
hudson valley foie gras, ikura
domaine de l’alliance, 2012 “sauvé des eaux” atlantique
or premium selection:
royal tokaji, 2009 tokaji 5 puttonyos, aszu

Heart of Palm avocado beet

heart of palm
maitake mushroom, charred heart of palm, avocado & beets
patz & hall, 2014 pinot noir, sonoma coast

Lobster pho best

lobster
keahole lobster in tamarind broth, long rice, crispy pork belly, kaffir lime
green papaya, chervil, crustacean essence
sixto, 2013 chardonnay “uncovered,” washington state
or premium selection:
comtesse de cherisey, 2013 meursault-blagny 1er cru, la genelotte monopole

Lamb best edited

lamb
all-natural organic niman rack of lamb, ratatouille moderne
extra virgin olive oil caper mashed potato, thyme lamb jus
gerard bertrand, 2011 tautavel, hommage aux vignerons
or premium selection:
domaine du vieux telegraphe, 2014 chateauneuf-du-pape “la crau”

Roq and Montchego cheese

cheese
roquefort & manchego in feuille de brique, eggplant caviar
domaine michel bregeon, 2013 sevre & maine gorges

Chocolate Lilikoi close up

dessert
your selection from the dessert menu

wine by the glass
from the selection 23.00 (5oz) / half glass 11.50
from our premium selection 40.00 (5oz)/ half glass 20.00

additional treats: chef mavro signature hits

Ahi Tartare & Caviar vertical

ahi tartare & caviar
premium bigeye ahi, 5 grams russian golden osetra, taro crisp add to menu 75.00
wakatake daiginjo “onikoroshi” sake, shizuoka 20.00

Onaga Salt Crust tableside

Onaga Salt Crust, tomato-ogo-fresh herbs

Onaga Salt Crust, tomato-ogo-fresh herbs

 

 

 

 

 

chef’s signature onaga baked in a salt crust dinner for 2 guests to share (290.00/tableside service; includes spring vegetable basmati rice pilaf, meli-melo appetizers and desserts)miyazaki wagyu

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grade A5 japanese wagyu striploin
yuzu kosho potato mochi, hobbs shore bacon kabocha, pomegranate glaze
2oz serving for course menus, add to menu 80.00
gerard bertrand, 2013 cigalus redblend, aude-hauterive
or premium selection:
bergström, 2013 pinot noir, “silice,” chehalem mountains a.v.a.

jeremy shigekane
executive chef

joselito calpito
pastry chef

george mavrothalassitis
chef owner

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

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