Chef Mavro Menu

Hawaii Regional Cuisine

one restaurant two options: Small Plates to build your own menu or share.
OR Chef’s 9-course Tasting Menu (for the whole table

small plates winter menu

bigeye ahi poke 19.00
ogo, chives, aleppo pepper, taro crisp

truffle egg “osmose” 21.00
périgord truffled peterson egg, yukon potato, san danielle prosciutto

foie gras parfait 22.00
hibiscus, asian pear, yuzu, malasada

seasonal salad 15.00
heart of palm, pa’i’ai, duxelle, zaatar

hawaii island goat cheese 17.00
beet, pomegranate, herbes de provence

bouillabaille 31.00
day boat catch, saffron, fennel, tomato, rouille

keahole lobster 36.00
kale, ginger, okra,soursop

island free range chicken 30.00
truffle mousse, celery root, winter vegetables, macadamia nuts

“2 lady farmers” pork 29.00
medallions portuguese style, pork broth, winter beans, tomato, mizuna

miyazaki wagyu fricassee 50.00
chimichurri, breadfruit, warabi, mustard seeds

perigord truffle risotto 58.00
carnaroli rice, parmigiano reggiano

the big plates to share
onaga baked in a salt crust “Top 10 Recipes,” GQ Magazine 140.00/10oz
longtail snapper, tomato-ogo sauce vierge

“2 lady farmers” roasted pork rack 115.00/12oz
macadamia nuts, wilted lettuce, apple cider pork jus

perigord black truffles
“flown in from france”
sliced tableside over truffle-friendly dishes
truffle friendly dishes, add 35.00 per dish

perigord black truffle risotto
carnaroli rice risotto, extra virgin olive oil, parmigiano reggiano
black truffles shaved table side
add to menu 60.00

miyazaki wagyu
grade A5, fine herbes, breadfruit, warabi, tumeric
hobbs shore bacon kabocha, pomegranate glaze
add to menu 80.00
(2oz serving)

Our ingredients are seasonal and locally sourced.


chef mavro’s grand tasting winter menu

9 courses
grand tasting menu 185.00/guest    wine pairings of premium selections 82.00/guest
perigord truffles sliced over truffle friendly dishes add 35.00 per dish

amuse bouche

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

truffle egg “osmose”
peterson egg, yukon potato, san danielle prosciutto
penner-ash, 2016 viognier, columbia valley, oregon

seared foie gras
hibiscus, ulu (bread fruit), yuzu
royal tokaji, 2013 tokaji 5 puttonyos, aszu

day-boat catch
saffron, zucchini, aïoli
château d’esclans, 2016 whispering angel rose, provence

keahole lobster
kale, ginger, okra, soursop
comtesse de cherisey, 2014 meursault-blagny 1er cru, la genelotte monopole

free range island chicken
truffled mousse, celery root, winter vegetable tart
macadamia nuts, foie gras chicken jus
castello di neive, 2013 barbaresco, piedmont

wagyu
grade A5 wagyu, green apple, fresh wasabi, crème fraiche, beef jus
domaine serene, 2014 pinot noir, yamhill, oregon

hawaii island goat cheese
beet, pomegranate, heres de provence
braida, 2013 barbera d’asti, montebruna

pre-dessert

waialua chocolate, guava, black sesame, extra virgin olive oil

mignardises & petits fours

perigord truffle risotto
carnaroli rice, parmigiano reggiano flown in from france
add to menu 58.00
masi, 2011 costasera amarone 17.50

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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