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Chef Mavro

Skillfully Illustrating the Art of Pairing Food & Wine

Read about a tasting menu at Chef Mavro in Honolulu

Chef Mavro Restaurant Honolulu Tasting Menu

The Hawaiian Regional Cuisine of chef George Mavrothalassitis features the best of the Islands’ bounty, from the land to the sea. His Honolulu restaurant Chef Mavro has secured a place on Gayot’s list of the Top 40 Restaurants in the U.S. since 2006.

Chef George Mavrothalassitis

Amuse bouche at Chef Mavro
Amuse bouche
Chef Mavro’s multi-course menu, “The Art of Pairing Food & Wine,” truly showcased the formidable skills of this master chef and his dedicated team. Wine pairings were carefully selected to complement and interplay with the flavors of each dish. The meal began with an amuse bouche and glasses of Charles Ellner Champagne.

Chef Mavro's abalone ceviche Marinated nairagi
Abalone ceviche
Marinated nairagi

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.

Hudson Valley foie gras Opakapaka
Hudson Valley foie gras

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.

Confit sablefish Keahole lobster pot-au-feu
Confit sablefish
Keahole lobster pot-au-feu

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 Wagyu strip loin, burgundy braised veal cheek, boulangére potatoes
Kurobuta pork “à la Malais”
Wagyu strip loin, burgundy braised veal cheek, boulangère potatoes

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 Big Island goat cheese mousse
Colorado lamb loin
Big Island goat cheese mousse

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.

Aspic Star anise flavored Pavlova
Star anise flavored Pavlova

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.

Chef Mavro's lilikoi malasadas Chocolate tofu
Lilikoi malasadas
Chocolate tofu

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.


Updated: 3/29/13 BLS

Stay in a romantic mood with this Rosé Champagne.

Read GAYOT's review.