We discovered Chef Mavro’s on Yelp a few months ago, and had been dying to try his creations. Chef George Mavrothalassitis or Chef Mavro as some may know him better as, is one of Hawaii’s most well-known chefs. He’s worked for several chefs with Michelin Stars, helping him build success on his way down the road. 
It was Kevin’s Birthday and he requested coming here after viewing the photos for so many months. Chef Mavro’s menu is consisted of several chef’s choice menus. The Grand Degustation is pretty much the king of all them. It was a 13 course chef’s choice dinner for $195 a person with an additional $95 for the wine pairing. We had to go with that, no hesitation. There was no way I was gonna miss out on any of it. Our waitress was sweet, not too over-attentive, but checked on us regularly and in a timely matter. The place was quiet, kind of small with a dark and intimate light setting, perfect for a dinner for two. The dress code is business casual or smart casual, whatever the heck you want to call it. I felt like I was a little under-dressed because I was wearing jeans, but a few families ended up coming in being even more under-dressed than I was, so I felt a little better about it. I think I should have wore a dress though, can’t change my outfit now.
The taste of the food was exceptional. You can feel the passion Chef Mavro put into his dishes. All the dishes were well thought out and definitely reflected off of how hard he has worked. I wish I had gotten a chance to speak to him. He was out on the restaurant floor the second we got there, “hello and welcome!” My heart jumped like a teenie boppers at an N*Sync concert in the 90’s. We had researched so much about him that he pretty much seemed famous to us. Unfortunately, he had a function to go to before we were able to ask to speak to him. We were told he usually goes to all of his tables, which is great. I loved it here. Kevin really enjoyed his birthday and it made me happy to know he did. Anything to make my man a happy one! Keep reading as I share our full menu and photos of the dishes with you guys. Enjoy!
Grand Degustation
Happy Birthday
Mr. Kevin Moore
Friday, January 8, 2016
Amuse Bouche
watercress & red radish, shoyu japanese mayo dip
Melo-Melo
grilled ali’i mushrooms, upcountry vegetables of the day
sumida farm watercress, escarole, crispy mushroom persillade
essence of mushroom vinaigrette, pinot noir sauce
Paired with: Domaine Zind-Humbrecht, 2012 Alsace Blend
Foie Gras
hudson valley foie gras parfait, preserved black mission fig
pinot noir gelée, marcona almond purée, toasted brioche
Paired with: Royal Tokaji Company, 2008 Red Label
Catch
dayboat catch in persillade, cassoulet of winter pole beans
garlic confit, oven roasted tomato, mustard emulsion
Paired with: Chateau D’esclans, 2014 Cotes De Provence Rose, Rock Angel
Opah
juniper berry cured opah belly
red beets, pickled japanese cucumber, dill pudding
coffee flour rye bread crumble
Paired with: Pascal Jolivet, 2014 Sancerre
Lobster
roasted keahole lobster, house made “choucroute”
kabocha confit, grilled brussels sprout
kabocha & crustacean essence purée
Paired with: Morlet Family Vineyards, 2013 Chardonnay “Ma Douce”
Sonoma Coast
Lamb
roasted niman ranch lamb loin, pondicherry vadouvan curry
winter chutneys, cucumber mint raita
basmati fried rice with toasted cumin seeds
Paired with: Ridge Vineyards, 2013 Lytton Springs, Sonoma County
Wagyu
grade 9+ australian tajima wagyu medallions
rissolée potato mochi, roasted carrot, creamed broccolini
japanese pepper sauce
Paired with: Brunier, Vieux Telegraphe, 2013 Chateauneuf Du Pape “La Crau”
Brie
whipped brie de beaux, périgord truffle accents
apple & belgium endive, grilled walnut country bread
Paired with: Andis, 2012 Cabernet Franc, Sierra Foothills, California
Pre-Dessert
honeydew melon in champagne gelée, fresh mint
Quince
quince declinaision
roasted, “pate de coings,” & coulis dulce de leche
candied ginger, hawaiian vanilla frozen yogurt
Paired with: Domaine Des Bernardins, 2013 Beaumes De Venise
Chocolate
waialua estate chocolate bar
truffled white chocolate ganache, tarragon pudding
burgundy poached pear & sorbet, cocoa nibs
Paired with: W. & J. Graham’s, 10 year Tawny Porto
Mignardises
financier
kalamansi pâte de fruit
lavender chocolate pave
We slept so good that night…
