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Wednesday, March 24, 2010

New Spring Menu at Chef Mavro

Chef Mavro has put the final touches on what he describes as his "best menu ever."

Then again, every new season brings a "best menu ever" as chef/proprietor George Mavrothalassitis is always excited by what's next as he moves forward with his cutting-edge, award-winning fare.

Look forward to being greeted by Chef  when dining at the restaurant.
Photo: courtesy of Chef Mavro

The Art of Pairing Food & Wine, Spring 2010 edition is completed and can now be enjoyed at the landmark King Street restaurant. Chef Mavro, chef de cuisine Kevin Chong and director /sommelier Todd Ashline have put together a menu that draws from a number of different inspirations - from the organic produce and mission of Ma‘o Organic Farms to the mix of local ethnicities of the culinary team at the restaurant and even a recent trip by Chef Mavro to French Polynesia.

The Spring 2010 menu included an opportunity for the culinary team to revisit and reinvent an ahi tartare recipe created by Chef Mavro 22 years ago, but in a whole new way.

Read Chef Mavro's letter about the process in coming up with this menu for all of the interesting details that went into this seasons creations.

For those unfamiliar with Chef Mavro's menu style, everything is served in prix fixe menus of three, four and six courses. Or choose the Grand Degustation menu which features all of the dishes, in tasting portions available for the whole table only.

Three Courses

    The Meli-Melo dish was inspired by a recent trip to Ma‘o Organic Farms. In French, Meli-Melo means "messy, in a positive way".
    Photo: By Justin Morizuno, courtesy of Chef Mavro

  • MELI-MELO OF SPRING VEGETABLES
    green & white asparagus, ma’o farms organic vegetables of the day, sumida watercress, chick pea fritters, eggplant tahini, black garlic
    Paired with Argilex de Gautier, 2005 Vouvray
  • COLORADO LAMB
    roasted lamb loin, “vadouvan” of beluga lentils with lamb bacon, confit cherry tomato and garlic, winter savory lamb jus
    Paired with Tinto Pesquera, 2006 Crianza Ribera Del Douro
  • MARINATED DATE TARTE
    orange blossom marscapone mousse, almond crisp, citrus sauce, cinnamon ice cream, cardamom syrup
    Paired with Olivares, 2006 Dulce Monastrell, Jumilla

The three course menu is available for $69 per person and the wine pairings are available for an additional $48.

Four Courses

    The Kurobuta Pork A La Saigon, was inspired by the Vietnamese roots of sous chef Andy Le. Photo: By Justin Morizuno, courtesy of Chef Mavro

  • ESCABECHE OF BIG ISLAND ABALONE
    marinated with shaved coriander vegetables, manchego cheese croquette, serrano ham, sun dried tomato sauce
    Paired with Vollrads, 2004 Riesling, Rheingau
  • DAY BOAT CATCH PROVENÇALE
    crusted with carpentras olives, cured lemon, big wave tomato,capers, fines herbes, braised fennel, lemon thyme emulsion
    Paired with Domaine de Chatenoy, 2007 Menetou-Salon, Loire
  • KUROBUTA PORK “A LA SAIGON”
    loin wrapped with betel nut leaves, green papaya-cucumber-tomato on crispy shank, wood ear mushrooms, lemongrass pork jus, lemon oil
    Paired with Movia, 2004 Pinot Nero, Slovenia or the sommelier rare wine selection, Lignier 2005 Morey-Saint-Denis (add $9.50)
  • LILIKOI MALASADAS
    guava coulis, pineapple-coconut ice cream
    Paired with Blandy's, Malmsey Madeira, 5 Year

The four-course menu is available for $78 per person and the wine pairings are available for an additional $55.

Six Courses

The Hamachi Poke & Caviar is a re-invention of a 22 year old recipe for Ahi Tartare, but in a different way.
Photo: By Justin Morizuno, courtesy of Chef Mavro

The inspiration behind this Keahole lobster dish was Chef Mavro's trip to Bora Bora and the intoxicating flavors of Southern Polynesia and the "poisson cru". Photo: By Justin Morizuno, courtesy of Chef Mavro

HAMACHI POKE & CAVIAR
yellowtail fish seasoned with hanapepe salt, topped with california estate malossol caviar, island avocado, country bread toasted with extra virgin olive oil, mustard leaves, kanzuri yuzu-chile sauce=
Paired with Pazo Barrantes, 2007, Albarino, Rias Baixas

KEAHOLE LOBSTER & PIRIE MANGO SALAD
curried mango & roasted red bell peppers, taro chips, “poisson cru” sauce
Paired with Dusted Valley, 2008 Viognier, Yakima Valley or the sommelier rare wine selection, Marc Colin, 2006 Saint Aubin 1er Cru La Chateniere (add $6.50)

TAMARIND ROASTED SABLEFISH
celery, cucumber and red radish marinated in yogurt-lemon-extra virgin olive oil, garlic soubise flavored with espelette
Paired with Chateau Pouilly, 2006 Pouilly-Fuisse, Cuvee 1551

100% WAGYU BEEF
sautéed strip loin medallions, oxtail rillettes, potato fondants, onion sprouts & garlic shoots, sumida watercress puree, bordelaise sauce
Paired with Terralsole, 2006 Rosso di Montalcino or the sommelier rare wine selection, Clos de Marquis, 2003 St Julien (add $6.50)

BIG ISLAND GOAT CHEESE QUENELLE
lemon verbena-watermelon rind chutney, poppy seed biscuit, hirabara greens
Paired with Millesime, 2005 Saumur Champigny, Loire

CHOCOLATE AND BANANA
chocolate banana crème caramel, chinese almond decadence, almond ice cream
Paired with Warres, Otima, 10 year Tawny

The cost of the six course menu is $120 per person and the wine pairings are available for an additional $63.

The Grand Degustation menu is available for $165 per person with wine pairings for $85 per person.

See the official menu along with wine notes.

Call 808-944-4714 or e-mail chef@chefmavro.com for reservations or more information.

Read John Heckathorn's recent re-review of the restaurant in "Two at the Top: Then and Now" from the February 2010 issue of HONOLULU.

Posted on Wednesday, March 24, 2010 in Archive Permalink

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