Chef Mavro's Blog

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New Vegan and Vegetarian Tasting Menus

Fine dining at Chef Mavro restaurant in Honolulu offers award-winning regional cuisine for guests who prefer vegan and vegetarian tasting menus. Choose a Vegan 4-course and a Chef’s Tasting Menu and also a Vegetarian 4-course and a Chef’s Tasting Menu. Shown here Eggplant misoyaki, black sesame emulsion. read more  

Petrossian caviar & champagne included in new Chef’s Tasting Menu

 

Chef’s Tasting Menu now even better at Chef Mavro, Honolulu’s top fine dining restaurant! The farm to table menu collaboration between Chef Mavro and Jeremy Shigekane currently holds a 4.7 rating from guests on OpenTable.
NEWS: Chef/owner Jeremy Shigekane decided to add even more treats to the Chef Mavro Experience!
Now included on the Chef’s Tasting Menu:
Savor a Petrossian caviar tartlette and champagne for a welcome toast. This is the perfect way to start your celebration!
And by popular demand, Onaga baked in a salt crust is now included on the Chef’s Tasting Menu!
Everyone wants to taste this dish celebrated most recently on Worth It/Buzzfeed and in GQ magazine as a “Top 10 Recipe.”
 

Read more in our latest newsletter:  https://conta.cc/2JU8PK5

 

Coq au vin moderne at Chef Mavro restaurant

Coq au Vin moderne at Honolulu’s top restaurant Chef Mavro.

Foodies come from all over the world to Honolulu’s top restaurant, Chef Mavro. The contemporary Hawaii regional cuisine is an expression of the freshest ingredients available each season.  Nearly 80% of all ingredients are sourced from Oahu micro-farms that thrive in partnership with Chef Mavro restaurant.  

Many dishes are original creations while others are modernized versions of classics.

In Chef Mavro’s own words:

“We love to modernize very classic recipes using contemporary cooking techniques. Here’s one example at Chef Mavro restaurant. Coq au vin is one of the classics of traditional French cooking. Following the original recipe the chicken is marinated all night in Burgundy wine, sautéed with the bacon and onion and flambéed with cognac. Then simmered with the wine from the marinade.

For the presentation we deconstruct totally the dish for the plating. Instead of a stew where all ingredients are plated together, we separate chicken, mushrooms, bacon, pearl onion and cover the whole dish tableside with the Burgundy wine sauce.”

Chef Mavro restaurant is famous for food & wine pairings. In fact when this award-winning restaurant opened in 1998 with a menu dedicated to wine pairings, no one had heard about this idea! Since that first day, each dish on this Honolulu top restaurant features a carefully pairing glass of wine. Various wines are tasted with each dish before the best pairing becomes clear. Each wine is selected to enhance the flavors of the dish and also because the dish brings out the best of that wine. 

Continuing to use Coq au Vin as an example, the wine pairing is:

 domaine de couron, 2014 syrah, cotes du rhone

This wine is savory, herbaceous and is a wonderful complement to the red wine sauce. At Chef Mavro restaurant, guests often taste the wine before tasting the dish. Then when they taste the recipe with the wine, there is usually a moment of flavor revelation and “Wow!” 

Chef Mavro restaurant set up for food & wine tasting to select pairings.

Chef Mavro on the Summer Menu & Aussie Truffles

 


(Photo credit Sherry Ott)

Here’s one part of Chef Mavro’s letter announcing the arrival of Aussie Perigord truffles. Thanks to the reversed seasons in Australia, we are able to offer “winter” Perigord truffles in the summer!

“Our Summer in Provence menu now features Aussie Perigord truffles!
As I mentioned in my previous newsletter we are featuring a Summer in Provence Menu that includes: Scallop Grenobloise – Peterson’s egg – Bourride – Coq au vin – Strawberry mille feuille. Thanks to all who have already given it very positive reviews!
Summer in Provence menu now with truffles!
Since my last letter, the Périgord truffles from Australia arrived & are more full of this magic aroma than ever. Enjoy these beauties with the Truffled Peterson Egg and with Risotto with Truffles..
It can get confusing with truffles… but it’s very simple.  They are two kinds of truffles:
Périgord truffles from France in the winter & from Australia in the summer (reversed seasons/winter in Australia) and white truffles from Alba Italy.
The Périgord truffles are black outside & black inside. The Alba truffles are white outside & white inside!” read more

 

 

Complimentary appetizer for Mother’s Day in Honolulu

Complimentary Provencal Pistou Soup  with all Mother’s Day Menus on Sunday, May 12

Mom deserves the Chef Mavro experience! Give her dinner at Hawaii’s top rated restaurant for food (Gayot 18/20). On Mother’s Day, Sunday, May 12, all menus begin with tableside service of a complimentary dish inspired by Chef Mavro’s Mom. This appetizer of Provencal Pistou Soup is sprinkled with country bread croutons & San Daniele prosciutto. Chef Mavro restaurant will offer a flexible 5-course menu with choices at $155 and a Grand Tasting Menu at $192.

     

Menu highlights include Keahole lobster, Elysian Fields lamb, Wagyu beef, Island chicken, Snapper, upcountry vegetables and more. Vegetarian and vegan menus available. Optional treats include Petrossian caviar, Chanterelle Risotto and Onaga baked in a salt crust. Wine pairings are highly recommended.

Chef Mavro explains his inspiration for Pistou Soup, a Provencal comfort food: “Love is always the best ingredient and I think of my Mom as I prepare her recipe for pistou soup. Hers was the best in the whole world and offering it to all guests has become a Mother’s Day tradition at our restaurant. The flavor is fantastic with many kinds of spring beans, ham hocks, tomato, salted pork belly, and of course one ton of basil and parmesan cheese.

Reservations from 5:30-9:00 p.m.  Call (808) 944-4714 or reserve online. Chef Mavro restaurant is Honolulu’s choice for special occasions with award winning cuisine, expert friendly service, comfortable seating and an ambiance designed for conversation.

Don’t miss Chef’s entertaining posts and photos on Facebookand Twitterand Instagram.

Spring Menus at Chef Mavro

Forest veggies. Served with our free range chicken and on vegetarian menus.

  

Spring at Honolulu fine dining restaurant Chef Mavro brings fresh baby vegetables, ramps and dandelion greens, free range chicken, and unique ingredients including locally grown”celtuce” from Bear Claw Farm! Celtuce has many names including asparagus lettuce, qingsun, wosun etc. But you’ll say it’s simply delicious as it adds crunch to our new Keahole lobster dish. And spring is a good time to bring back one of our most popular ahi recipes.

Spicy Ahi is back!
spicy ahi  bigeye ahi, ogo, chives, uni aoli, aleppo pepper

and a new and flavorful Keahole lobster dish:
keahole lobster  roasted, garlic-cauliflower emulsion, celtuce

plus a new recipe for our very exclusive Elysian Fields lamb.
elysian fields lamb fava beans, pearl onion, preserved lemon, ramps, crispy dandelion, lamb jus

And yes Chef still prepares his Onaga baked in a  salt crust and serves it tableside for that Instagram perfect moment.

Honolulu Magazine reviews Chef Mavro restaurant

 Chef Mavro & Executive Chef Jeremy Shigekane/photo: Steve Czerniak

Honolulu Magazine’s Robbie Dingeman got deep into what makes Chef Mavro restaurant Hawaii’s top fine dining restaurant. Chef Mavro comments: “We buy only what is good. We buy what we need for the day. I buy my fish every day.” Dingeman notes: “Dinner typically features an eclectic mix of ingredients: lobster from Keāhole, wagyu beef from Japan, eggs from Peterson’s Upland Farm in Wahiawā and truffles from France or Australia presented to diners with a flourish, in a wooden box.”

Read on for a behind-the-scenes look at the people and local ingredients that make dinner at Chef Mavro restaurant an occasion to remember.

 http://www.honolulumagazine.com/Honolulu-Magazine/December-2018/35th-Hale-Aina-Winner-Chef-Mavro-Celebrates-20-Years-of-Promoting-Local-Food/

 

Big Island Citrus on 4-course menu

Springtime fresh! Big Island Citrus Declinaison with meyer lemon sorbet, meringue, yuzu, honey cake, toasted buckwheat and mint. A delicious grand finale to our 4-course Winter Menu (105) 4 wine pairings (45)

bigeye ahi poke
ogo, chives, aleppo pepper, sake emulsion, nori crisp
tardieu-laurent, 2016 cotes du rhone

day boat catch provençale
steamed, fennel, tomato, zucchini
pernod, lemon-extra virgin olive oil emulsion
domaines sumeire, 2017 cotes de provence rose 

pork indochine
2 lady farmers pork loin, green papaya, star fruit, vermicelli
thai basil, star anise pork consommé
portezuelo vineyard,  2014 carignan, itata valley, chile

citrus declinaison
meyer lemon sorbet, yuzu, honey cake, toasted buckwheat, mint
fritz haag, 2015, riesling spatlese, mosel

 

Chef Mavro Romantic Valentine’s fine dining in Honolulu

 caviar & oyster only on the Feb. 14th Gala Menu (see below)

 Valentine’s heart-melting chocolate dessert – every night Feb. 13-16!

Chef Mavro. Start your romantic Honolulu Valentine’s celebration with contemporary fine dining at its best! Chef Mavro restaurant champions local farmers & fishermen and sustainable ingredients.

We’re celebrating love all week! Enjoy more flexible menus and reserve your table  on Wednesday, February 13, Friday, February 15 and Saturday, February 16!  On those three evenings, you can savor our 5 course Romance Menu with choices (135). Or on Thursday, February 14th, savor Chef’s Gala 7-course Valentine’s Menu (185) of romantic dishes paired with carefully selected premium wine pairings.

Champagne & wine pairing at Chef Mavro New Year's Eve Gala         

Celebrating  Romance! February 13, 15 and 16

5 course Romance Menu 135.00    4 course wine pairings 45.00

socca meli-melo
chickpea pancake, pa’i’ai, veggies of the day, sauce verte
henri bourgeois, 2015 sancerre
or
diver scallop
heart of palm, hibiscus, sweet corn, grape, shiso, ume
bouza, 2017 albarino, montevideo, uruguay

foie gras parfait
hibiscus, asian pear, yuzu, brioche
selbach oster, 2007  riesling spatlese, mosel
or
egg & truffle
peterson egg & périgord truffles osmose, yukon potato
san danielle prosciutto
bruno giacosa, 2016 roero arneis, nieve, italy

day boat catch provençale
steamed, fennel, tomato, zucchini
pernod, lemon-extra virgin olive oil emulsion
domaines sumeire, 2017 cotes de provence rose
or
keahole lobster add 6.00
eggplant, miso, black sesame, toasted hazelnut
jean marc, 2016 chablis 1er cru, vaulorent 

elysian fields lamb
coconut & date chutneys, vadouvan curry
comte de lauze, 2015 chateauneuf du pape
or
miyazaki wagyu chuck rib fricassee
chimichurri, breadfruit, warabi, pickled mustard seeds
captain gagenot, 2015 savigny les beaune 1er cru

valrhona truffle chocolate
popped sorghum, caramel, crème fraiche, périgord truffle ice cream

optional treats:

perigord truffle risotto add 50.00
carnaroli rice, parmigiano reggiano
guerrieri rizzardi, 2011, amarone

petrossian caviar 160
royal osetra, 30gr, blinis, crème fraiche –  served tableside
marie copinet, champagne alexandrine

* * * * *

February 14th Valentine’s Gala Dinner 

7 course gala menu 185.00 wine pairings 6 courses 65.00

oyster caviar
poached kumamoto oyster, petrossian royal osetra
leek salad, lemongrass kanten
bouza, 2017 albarino, montevideo, uruguay

foie gras parfait
hibiscus, asian pear, yuzu, brioche
selbach oster, riesling spatlese, mosel

day boat catch provençale
steamed, fennel, tomato, zucchini
pernod, lemon-extra virgin olive oil emulsion
domaines sumeire, 2017 cotes de provence rose

keahole lobster
eggplant, miso, black sesame, toasted hazelnut
jean marc, 2016 chablis 1er cru, vaulorent 

pork indochine
2 lady farmers pork loin, green papaya, star fruit, vermicelli
thai basil, aleppo pepper, star anise pork consommé
portezuelo vineyard, 2014 carignan, itata valley, chile   

elysian fields lamb
date chutneys, vadouvan curry
comte de lauze, 2015 chateauneuf du pape 

pre-dessert
honeydew melon in champagne gelée, fresh mint
 

  valrhona truffle chocolate
popped sorghum, caramel, crème fraiche, périgord truffle ice cream

mignardises & petits fours

optional treat:

perigord truffle risotto add 50.00
carnaroli rice, parmigiano reggiano
guerrieri rizzardi, 2011 calcarole, amarone della valpolicella

chef mavro –1969 south king street –honolulu –hawaii –96826 –  (808) 944-4714 www.chefmavro.com

Romantic Honolulu New Years Eve

Chef Mavro. Festive dishes & exciting wine pairings. Start your romantic Honolulu New Years Eve with contemporary fine dining at its best! Chef Mavro restaurant champions local farmers & fishermen and sustainable ingredients. On New Year’s Eve, savor Chef’s gala menu of festive dishes paired with carefully selected premium wine pairings. Create flavorful memories to be relived throughout the New Year! The evening will include romantic black & gold decor and fun favors. Seating from 7-8:30 p.m.

      Champagne & wine pairing at Chef Mavro New Year's Eve Gala

New Year’s Eve Gala Dinner at Chef Mavro
celebrating fine wines & festive dishes
Provence meets Honolulu

gala menu
7 course gala menu 258.00
6 premium wine pairings 90.00

oyster & caviar
poached kumamoto, petrossian royal osetra
leek salad, lemongrass kanten
wakatake daiginjo “onokoroshi” sake, shizuoka

foie gras au torchon 
hudson valley foie gras, cocoa nibs crust, persimmon brulée
lapsang souchong tea, pomegranate gelée, toasted brioche
royal tokaji, 2013 tokaji 5puttonyos, aszu

onaga provençale 
steamed day boat catch, fennel, tomato, zucchini
pernod, lemon, extra virgin olive oil
domaine du gros nore, 2017rose, bandol 

keahole lobster
eggplant, miso, black sesame, toasted hazelnut
capitan-gagnerot, 2015 ladoix 1er cru

miyazaki wagyu 
grade A5, green apple, fresh wasabi, crème fraiche
capitan gagnerot, 2015 savigny les beaune 1ercru

hawaii island goat cheese
poha berry, ogo, kiawe white honey
fritz haag, 2015, riesling spatlese, mosel

pre-dessert
honeydew melon in champagne gelée, fresh mint

le grand dessert 2019 

mignardises & petit fours

optional treat:
black perigord truffles
“flown in from france” and shaved tableside
 on truffle friendly dishes of your choice add 40 per dish

Note: Our New Year’s Eve menu is subject to charge according to
seasonal ingredients & wine availability

Where to eat in Honolulu by Chef Mavro and Nadine Kam

.

Chef Mavro and restaurant critic Nadine Kam reveal where to eat in Honolulu. Qantas Airlines Travel Insider. You always want to ask experts for their personal recommendations on where to eat. Here you have it from Chef George Mavrothalassitis, chef/owner of Chef Mavro restaurant and Nadine Kam, restaurant critic, Honolulu Star-Advertiser.

http://travelinsider.qantas.com.au/north-america/usa/hawaii/nadine-kam-and-george-mavrothalassitis-on-the-best-places-to-dine-in-honolulu

Fresh is the operative word at Chef Mavro restaurant

The Crave (food section) of the Honolulu Star-Advertiser, June 13, 2018 featured a very insightful cover story on Chef Mavro restaurant. Enjoy! http://www.staradvertiser.com/2018/06/12/food/chef-mavro-celebrates-its-20th-anniversary-by-keeping-with-its-fresh-approach/?HSA=2c902f8896c84f2e72ff4f9571556dd24876228f.

Mavrothalassitis said his meals are created using the “freshest, finest ingredients available, with no expense spared. Everything is always the best.”

Pictured above is a new dessert Backyard Mango, mochi chocolate, coconut, lime

www.chefmavro.com/reservations

 

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