Chef Mavro Menu

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)  Open Tuesday-Saturday
Reserve now for our special Father’s Day Barbecue Dinner Sunday, June 18, 2017

NEW! Casual dining experience added to fine dining option! Read more see pics.

Choose a casual dining experience of small plates to share, build your own menu
OR
Choose our Chef’s Grand Tasting Menu – 9 courses

small plates menu – locally sourced

bigeye ahi poke 19.00
shallot, chive, ogo, aleppo pepper, extra virgin olive oil, taro crisp

peterson farm egg 18.00
yukon potato, san danielle prosciutto, poutargue

foie gras parfait 22.00
celery, basil blossoms, sauternes glaze

heart of palm 18.00
maitake mushroom, jack fruit & beets

seasonal salad 15.00
bacon, croutons, sherry-extra virgin olive oil vinaigrette

hawaii island goat cheese 17.00
lemon, chive, strawberry, green peppercorn

day-boat snapper bourride 31.00
fennel, onion, tomato, aïoli

chinatown style day-boat catch 27.00
shiitake mushrooms, ginger, green onions, cilantro, sesame & grape seed oil sizzled

keahole lobster 36.00
tamarind broth, long rice, pork belly, kaffir lime, green papaya, crustacean essence

island free range chicken 27.00
tarragon, sunchoke, sweet corn

burgundy beef 29.00
chuck short ribs, burgundy wine, mushrooms

miyazaki wagyu 80.00/2oz
grade A5 japanese wagyu, yuzu kosho potato mochi
hobbs shore bacon kabocha, pomegranate

the big plate to share
onaga baked in a salt crust “Top 10 Recipes,” GQ Magazine 140/10oz
longtail snapper, tomato-ogo sauce

sides 12.00
creamed corn
caper mashed potato
ginger scallion basmati rice
spinach, extra virgin olive oil
seasonal vegetables

jose calpito’s desserts “extraordinaires”

big island citrus 15.00
calamansi, vanilla semifredo, oranges, grapefruit, lemon, fennel

halo halo 16.00
coconut, tapioca, sweet potato, azuki beans

waialua chocolate 18.00
greek yogurt parfait, basil, lilikoi, hawaiian chili

house-made ice cream & sorbet 9.00
changes daily

chef’s grand tasting menu – locally sourced
menu 175.00/per guest
9 course wine pairings with premium selections 82.00/per person

english pea soup
potato crisp

bigeye ahi
sweet spices, osetra
wakatake daiginjo “onikoroshi” sake, shizuoka

peterson egg
yukon potato, san danielle prosciutto, poutargue
sixto, 2013 chardonnay “uncovered,” washington state

seared foie gras
sesame seeds, cauliflower, sherry vinegar, brioche
royal tokaji, 2009 tokaji 5 puttonyos, aszu

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

keahole lobster
tamarind broth, long rice, crispy pork belly
kaffir lime, green papaya, crustacean essence
comtesse de cherisey, 2013 meursault-blagny 1er cru, la genelotte monopole

free range island chicken
tarragon, sweet corn sunchoke
castello di neive, 2013 barbaresco, piedmont

a5 miyazaki wagyu
yuzu kosho potato mochi, hobbs shore bacon, kabocha, pomegranate
bergström, 2013 pinot noir, “silice,” chehalem mountains a.v.a.

hawaii island goat cheese
lemon, chive, strawberry, green peppercorn
gerard bertrand, 2011 tautavel, hommage aux vignerons

watermelon
champagne gelée

waialua chocolate
greek yogurt, basil, lilikoi

mignardises & petits fours

george mavro, chef/owner

 

 

 

 

 

 

 

 

 

 

 

Onaga Salt Crust tableside

Onaga Salt Crust, tomato-ogo-fresh herbs

chef’s signature onaga baked in a salt crust dinner for 2 guests to share. Tableside service; includes spring vegetable basmati rice pilaf, meli-melo appetizers and desserts.

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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