Chef MavroSkillfully Illustrating the Art of Pairing Food & Wine
Chef Mavro Restaurant Honolulu Tasting Menu
For the first course, abalone ceviche was steamed for four minutes and served with cod croquettes, red chimichurri and essence of cilantro. The dish was paired with Cullen's 2008 Sauvignon Blanc from Margaret River, Australia. Domaine Laroche's 2007 Chablis St. Martin complemented marinated nairagi (striped marlin) that was seasoned with Hanapepe salt and accompanied by poached quail eggs, sunchoke chips and tomato confit.
Seared Hudson Valley foie gras on “pain perdu” with lemongrass Big Island lychee, green apple and opal basil was paired with Château Gravas' 2005 Sauternes. Opakapaka arrived to the table with a truffle accented cauliflower purée, sauce Grenobloise and essence of pinot noir, along with a wine pairing of Grof Degenfeld's 2006 Tokaji Muscat Lunel.
The seafood courses continued with confit sablefish with Big Wave tomato, ogo, fines herb emulsion and sablefish cracklings---accompanied by Raffault's 2007 Chinon Rosé. Keahole lobster, summer vegetable gribiche and calamansi accented crustacean jus comprise a spin on the traditional French dish pot-au-feu that is complemented by Marc Colin's 2006 Saint-Aubin Premier Cru La Chatenière.
Kurobuta pork “à la Malais” was composed of a roasted rack and crispy shank with sweet and sour watermelon, ginger dressing and caramelized pork jus. The pork paired with a Nicolas Potel's 2006 Vieilles Vignes Morey-Saint-Denis. In the following course, Clos Les Lunelles' 2003 Cotes De Castillon accompanied Wagyu strip loin, burgundy braised veal cheek, boulangère potatoes, “no eggs no butter béarnaise” and essence of sumida watercress.
Colorado lamb loin was roasted and joined by an eggplant dumpling filled with garlic and cured black olive, and sautéed brussels sprout leaves seasoned with the Indian spice mix garam masala. John Duval's 2006 Plexus from South Australia’s Barossa Valley complemented the dish. A plank of Big Island goat cheese mousse was topped with extra virgin olive oil cake, baby beets and kumquats, and paired with Domaine Huet's 2006 Vouvray Le Mont Sec.
Melon in Champagne aspic with mint leaves prepared the palate for sweeter courses to follow. Star anise flavored Pavlova (meringue) was filled with marinated berries and served with berry jus and hibiscus ice cake, a dish to be savored with Jorge Ordonez, 2006 SL Selection Expecial from Malaga, Spain.
The parade of desserts continued with chef Mavrothalassitis’ signature lilikoi malasadas (Portuguese donuts) floating in a pool of fuchsia-hued guava coulis and served with pineapple-coconut ice cream. With this dish, guests sipped Blandy’s, Malmsey Madeira, 5 Year before enjoying the last course of chocolate tofu with Valrhona filling, sesame crust, macha sauce and buttermilk ice cream paired with Domaine De Jau, 2006 Banyuls.