Chef Mavro Menu

Hawaii Regional Cuisine 
Two Menus – Small Plates and Chef’s Grand Tasting

small plates (from $15.00-$55.00)

bigeye ahi poke, ogo, chives, aleppo pepper, taro crisp

peterson farm egg, yukon potato, san danielle, poutargue

foie gras torchon, cacao nibs, poha berry, long pepper, malasada

seasonal  salad, heart of palm, pa’i’ai, jackfruit, sauce verte

hawaii island goat cheese, strawberry, lemon, green peppercorn

day-boat catch, saffron, zucchini, aioli emulsion

keahole lobster, kale, ginger, okra, soursop

island free range chicken, tarragon, fall vegetables, foie gras chicken jus

“2 lady farmers” pork, medallion, pickled star fruit, mac nuts, apple cider pork jus

miyazaki wagyu fricassee, chimichurri, breadfruit, warabi

golden chanterelle risotto, carnaroli rice, parmigiano reggiano

the big plates to share

onaga baked in a salt crust, tomato-ogo sauce vierge 140.00/10oz

2 lady farmers” roasted pork rack, mac nut crust, wilted greens, apple cider pork jus 115.00/12oz

jose’s desserts (from $16.00-$18.00)

fig & pistachio declinaison, fig, pistachio, tapioca, celery  

waialua chocolate, malt, vinegar, bourbon, blackberry 

halo halo, coconut, azuki, ube, starfruit, hibiscus 

island mango, szechuan peppercorn, laurel, lime 

Small plates are fun to share or to build your own menu. For example appetizer, fish, meat, dessert.

Our ingredients are seasonal and locally sourced.


chef mavro’s grand tasting menu

our passion is food & wine pairing

amuse bouche

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

peterson egg, yukon potato, san danielle, poutargue
k vintners art den hoed, 2014 viognier, yakima valley

seared foie gras, sesame seeds, poha berry, long pepper, brioche
royal tokaji, 2009 tokaji 5 puttonyos, aszu

day-boat catch, saffron, zucchini, a’oli emulsion
chateau d’esclans, 2016 whispering angel rose, provence

keahole lobster, kale, ginger, okra, soursop
henri bourgeois, 2015 la cote des monts damnes, sancerre

island free range chicken, truffle, upcountry vegetable tart, mac nut snow
vincent girardin, 2012 mersault les narvaux

miyazaki wagyu, grade A5, chimichurri, breadfruit, warabi, turmeric
domaine serene, 2014 pinot noir, yamhill, oregon

hawaii island goat cheese, lemon, chive, strawberry, green peppercorn
castello di neive, 2013 barbaresco, piedmont

pre-dessert

waialua chocolate, yogurt, lilikoi, hawaiian chili, basil

mignardises & petits fours

menu 185.00/guest    wine pairings of premium selections 82.00/guest

Joselito Calpito, pastry chef             Jeremy Shigekane, executive chef

George Mavrothalassitis, chef proprietor

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

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