Chef Mavro Menu

chef mavro
Hawaii Regional Cuisine – our ingredients are seasonal & locally sourced.

winter menus

4-course menu 105
5-course menu with choices 
135
9-course grand tasting menu 
185

Vegetarian menus also available

5 course menu with choices 135
4 wine pairings (2.5oz tasting)  45  

bigeye ahi
ogo, chives, aleppo pepper, nori crisp
or
socca meli-melo
chickpea pancake, pa’i’ai, veggies of the day, sauce verte
or
foie gras au torchon add 15
hudson valley foie gras, cocoa nibs crust, persimmon brulée
lapsang souchong tea, pomegranate gelée, toasted brioche

♦ ♦ ♦

diver scallop
heart of palm, hibiscus, sweet corn, grape, shiso, ume
or
egg and truffles
peterson farm egg périgord truffle osmose, yukon potato, san danielle prosciutto

♦ ♦ ♦

daybook catch provençale 
steamed day boat catch, fennel, tomato, zucchini
pernod, lemon-extra virgin olive oil emulsion
or
keahole lobster add 7
eggplant miso & black sesame seed, toasted hazelnut

♦ ♦ ♦

pork indochine
2 lady farmers pork loin, green papaya, star fruit, vermicelli
thai basil, aleppo pepper, star anise pork consommé
or
miyazaki wagyu chuck rib fricassee
chimichurri, breadfruit, warabi, mustard seed
or
elysian fields lamb

roasted saddle loin, coconut & date chutneys, parsnips, essence of cilantro, vadouvan curry

♦ ♦ ♦

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

♦ ♦ ♦

additional treats:

onaga baked in a salt crust 70 (serves 2)
a chef mavro signature “Top 10 Recipes,” GQ Magazine  
longtail snapper, tomato-ogo sauce vierge

     perigord black truffle risotto 50
carnaroli rice, parmigiano reggiano

petrossian caviar 160
royal osetra, 30gr, blinis, crème fraiche –  served tableside

♦ ♦ ♦

chef mavro’s grand tasting menu 192
wine pairings of premium selections 84

diver scallop
heart of palm, hibiscus, sweet corn, grape, shiso, ume
wakatake daiginjo “onikoroshi” sake, shizuoka

egg and truffle
peterson farm egg truffle osmose, yukon potato, san danielle
château musar, 2010 red wine of lebanon

foie gras
seared hudson valley foie gras, cacao, asian pear
red wine gastrique, toasted brioche
royal tokaji, 2013  tokaji 5 puttonyos, aszu

daybook catch provençale
 
fennel, tomato, zucchini, pernod, lemon, extra virgin olive oil
domaines sumeire, 2017 cotes de provence rose

keahole lobster
eggplant miso & black sesame seed, toasted hazelnut
capitan-gagnerot, 2014 ladoix 1er cru

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

elysian fields lamb
coconut & date chutneys, parsnips, vadouvan curry, essence of cilantro
compte de lauze, 2015 chateauneuf du pape
or
mizayaki wagyu 
add 50
grade A5, green apple, fresh wasabi, crème fraiche
capitan gagnerot, 2014 savigny les beaune 1er cru

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

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

mignardises & petits fours

Jeremy Shigekane, executive chef     Joselito Calpito, pastry chef
George Mavrothalassitis, chef proprietor

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

 

 

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