Edit ModuleShow Tags

Hale Aina Happenings: Chef Mavro's new autumn menu 2013


Published:


Lilikoi creamsicle. Photos courtesy of Chef Mavro.

Chef Mavro said goodbye to summer and debuted his autumn menu this month. His new beef dish is a beef and potatoes combination, done up Mavro-style: a mini oxtail loco moco topped with a quail egg; Wagyu beef accented with yuzu kosho (a yuzu, chili and salt condiment that Mavro says "the first time I had yuzu kosho I cried! It's not every day that you discover such an intense and beautiful flavor."); and potato mochi, which Mavro pounds so it gets a sticky, chewy texture like hand-pounded paiai.

For dessert, pastry chef Elizabeth Dippong introduces a lilikoi "creamsicle," crowned with a Sauternes gelee and anise coconut froth; and a new chocolate and black sesame dessert made with Madre Hamakua chocolate, black sesame seed caramelized rice, orange meringue and butterscotch.


Ahi and aleppo pepper

Some holdovers from previous menus: the ahi and aleppo pepper dish that's Mavro's take on a spicy ahi rice bowl. Ahi is blanketed with a sea urchin and aleppo pepper aioli, topped with even more uni, and sprinkled with shoyu powder. Also, there's squab, the breast served with a jasmine tea and squab jus, the thigh on dandelion greens and a poha berry salad.

The menus start at $85 for four courses, up to $175 for the 11 course grand degustation.
Chef Mavro, 1969 S. King St., 944-4714, chefmavro.com

 

 

 

Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags

About This Blog

Recent Posts

Archives

Categories

Feed

Atom Feed Subscribe to the Biting Commentary Feed »

Edit ModuleShow Tags Edit ModuleShow TagsEdit ModuleShow Tags