Long-standing recipient of the AAA Five Diamond Award (just one of their crown of accolades), Chef Mavro's status in the culinary stratosphere is stellar. This James Beard award winner does not rest on his laurels — Gayot even selected him as one of the 2013 Top 40 Restaurants in the U.S., the only Hawaiian establishment on the list. Mavro continues to garner the highest praise from local food critics, even with the bevy of new restaurants that are part of the Honolulu dining scene.
And here’s why: His dedication to perfection in food and wine pairing, his ever-changing menus, his impeccable service staff, and the ambiance and overall dining experience continuing to impress customers. From the moment you enter the sophisticated space of Chef Mavro — aglow with lighting meant to flatter — you are greeted by the welcoming staff, escorted to an intimate dining alcove and surrounded by contemporary Hawaiian music and art.
The menu — offering several seasonal dining options with or without wine pairings — is explained by the wait staff, who are clearly well-informed and delighted to be part of Chef Mavro's team. And what a team they are! Upon inquiry, you discover that the wine pairings are selected by them personally, while under the direction of Sommelier and Dining Room Manager, Doug Johnson. Each wait staff member has one vote, so even if Chef Mavro is outvoted, he must honor the majority.
But when it comes to the food, the Chef is king in his kitchen and the results are masterful. He integrates his French heritage and culinary tradition with the finest local seasonal ingredients, skillfully blended spices from around the globe to create a contemporary world class cuisine that bears his unique signature.
Take a look at a sample menu below, but know that Chef Mavro changes his menus every season, so be prepared to visit the restaurant often for inspired cuisine.
Sample of Grand Degustation Summer Menu — Inspired by Provence & the Islands
abalone – tarama
confit big island abalone, lime juice, hanapepe salt, mint cucumber tzatziki style
almond milk greek caviar mousse, house pita bread
domaine hippolyte reverdy, 2011 sancerre
“aromas of white flowers, lemon, melon & grapefruit, long, refreshing finish”
ahi – aleppo pepper
spicy big eye ahi, ogo, sea urchin-aleppo pepper aioli
steamed basmati rice, shoyu powder
shirakabe gura-sho chiku bai, mio sparkling sake, nada japan
“refreshing and fruity; soft and smooth texture”
or
our sommelier selection
kubota manju, junmai daiginjo sake, niigata
“exquisitely smooth & silky with hints of cedar, wet stone & orange blossom”
(by the glass $30 or add $15 to wine pairings)
lobster – lemongrass
indochine-style poached keahole lobster, long rice, kurobuta pork kau yuk, kaffir lime
lemongrass, tamarind, green papaya, chervil, crustacean essence
cristom, 2011 viognier, willamette valley
“fruity, apricot blossom & honeysuckle, medium bodied, with great acidity”
or
our sommelier selection
antoine jobard, 2010 meursault “en la barre”
“mineral-driven, intensely focused & earthy; classic flavors of orange, spices & hazelnuts”
(by the glass $39 or add $9.50 to wine pairings)
choice of
squab – jasmine tea
breast in papillote with savoy cabbage & chipolata, jasmine tea squab jus
thigh on dandelion greens, poha berry salad
chateau des jaques, 2010 moulin-a-vent “la roche”
“blackberry & redcurrant with stone, peat & salt; juicy long finish”
or
wagyu – chimichurri (add $28 to the menu)
100% wagyu beef medallions, pinot noir essence, braised short rib chimichurri
parsnip purée, pickled baby beet salad
domaine les pallieres, 2009 gigondas “les racines”
“racy cherry, redcurrant, mineral & black olive with a floral pastille”
or
our sommelier selection
altesino, 2007 brunello di montalcino”
“powerful yet elegant notes of iron, leather, forest floor and plum; firm acidity”
(by the glass $39 or add $9.50 to six course pairings)
goat cheese – arugula
hawaii island goat cheese ice cream, strawberry-rhubarb “minute” jam
baby arugula, elizabeth’s volcano island honey candies
domaine huet, 2007 vouvray demi-sec, loire valley
“quince, apple & chamomile notes, creamy sweet texture”
chocolate – mango
madre hamakua chocolate & cocoa nib dacquoise, urfa biber confit mango
chocolate feuilletine, guava olive oil sorbet
alvear, “solera 1927” pedro ximenez, montilla-moriles, spain
“butterscotch, fig jam, bitter cocoa & crème brulee”
