Chef Mavro is the one restaurant through the years that we always ensure we visit when we are in Honolulu. February is the tail end of black truffle season, and we were fortunate enough to ride the coattails of one of our favorite ingredients. The restaurant is currently offering a four course chicken dinner option, and we immediately opted to try it, as this option is not always on the menu.
The first course was the meli-melo salad, served with Hamakua maitake mushrooms, seasonal vegetables, pan-fried panisse, and a roasted beet pepper vinaigrette. There is no one who can make vegetables and raw ones, at that (I know, my Asian heritage is coming through) interesting like Chef Mavro. The salad was delicious (for a salad). 🙂
The second course is one I have dreams about. It is the Truffled Egg “Osmose” and is an egg served on a bed of potato mousseline with pickled shallots, prosciutto ribbons, and most importantly, black truffles! The egg itself has been infused with black truffle flavor, and it is one of the most delectable dishes ever!
Next up was a truffled ballotine of thigh meat on frisee salad. I am a dark meat person, and having dark meat chicken with black truffles is an absolutely fabulous treat.
The main course is a whole chicken, carved tableside by the chef, served with garlic creamed corn and an au jus sauce with black truffles. It comes with a side of caper-olive oil mashed potatoes. Yum, yum, yum.
And, finally, dessert was roasted pineapple served over a light yuzu crumble and a scoop of bay leaf ice cream.
Oh, and let’s not forget the after-dinner treats of green matcha chocolate squares and passionfruit pate de fruits (I must learn how to make these).
All in all, another amazing meal from a fabulous restaurant!
Chef Mavro is located at 1959 S. King Street, Honolulu, HI (www.chefmavro.com)