Letter from Chef Mavro

...Looking for and finding the WOW!



Our wonderful staff meeting for the summer food & wine tasting. Only the winning food & wine pairings make it to your table!

  Greetings!

As you may know we are celebrating 20 years at the corner of King & McCully! Of course you know that because you've made it happen. Mahalo to each of you and we intend to celebrate every minute of every day this year. AAA Five Diamonds in this location takes the support and enthusiasm of you our guests, our exceptional staff, and our foundation of farmers and fishermen.

I had a lot of fun working on the 20 th  anniversary summer menu with our executive chef Jeremy Shigekane & the team. This is what our 2018 summer menu looks like.
We are just looking for the WOW!

Pairing food & wine is my passion ever since I opened my first restaurant decades ago in Cassis, near Marseille in Provence!

One day Wine Spectator’s Harvey Steinman said about my restaurant, “at Chef Mavro the wines are an extension of the food… like a garnish.” 

This it is exactly what we are doing. Our sommelier selects about 5 possibilities of perfect pairing with every new recipe. But if you don’t try you don’t know. Food & wine pairing is not an exact science. Then, in a very democratic way (blind tasting) we vote for the best pairing. No friends, no country, no favorite grape…we are just looking for the wow… this is the wine!!! 
Now the wine is attached to the dish…like a garnish.
They are back!!!

What?

The Périgord truffles!

I can see your astonishment from here, “It’s not the Périgord truffle season yet, the périgord truffle season is in winter only & starts in December...

True but it’s always winter somewhere in the world! Especially now in Australia where ours come from. Flown in every week fresh & beautiful.

Of course with the Périgord truffles back, all our classic & unsurpassed truffle dishes are back too.

Such as…Peterson’s Farm egg “osmose…” Truffled Chicken free range from the Big Island...Carnaroli rice risotto…Plus any and every excuse to add truffle flavors to your dinner.
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If you love mango you won't want to miss these two dishes...













Summer in Hawaii is also the season of mango the best mango in the world. On the new Summer Menu you will find mango with the seared Hudson valley foie gras, li hing mui mango, Okinawa sweet potato crisp & brioche. Wine Pairing: S elbach-Oster, 2007 riesling spatlese, mosel.

And with Pastry Chef Jose Calpito’s new mango desert with coconut emulsion, dark chocolate mochi &house mango ice cream. If you love mango you don’t want to miss this.
Also on our summer menu… Diver Scallop, fresh, hand picked from the bottom of the ocean, one by one & served Japanese style with hibiscus, sweet corn, grape, shiso, yuzu, ume kanten …Oh my!

Back to my home town but with 100% local ingredients…S teamed day boat onaga Provençale, braised fennel, tomato, zucchini, pernod, lemon, EVO (what?...extra virgin olive oil). I lied…the pernod & the EVO are not local…sorry.

So many new dishes so little time…
In conclusion we are not only here to feed you…it's so much more than that!

Also our Méli-Mélo, a symphony of veggies, sauce verte , might be different every day according of what we get from our farmers & from the forest from warabi (fiddle head fern), ulu (bread fruit), taro, soursop, heart of palm etc…

And Yes we still have Elysian Fields lamb, Miyazaki wagyu, Petroissianon caviar,
and YES Onaga baked in a salt crust!!

Check our complete menu & wine pairings  www.chefmavro.com     

To Feasts & Friends!

Your humble servitor,
Chef Mavro

and our team leaders:

Jeremy Shigekane, executive chef
Jose Calpito, pastry chef
Steve Mar, restaurant manager