We had one of our favorite meals when we were in Honolulu at Chef Mavro. This is the second excellent meal we’ve had there (Jim and I were there in February and had an amazing meal then as well, which is, of course, documented on the blog).
We chose a modified summer menu, knowing that the full summer menu would be too much food and knowing that the kids were likely not to be enamored with the abalone and cheese courses. (Not having the cheese course didn’t exactly break my heart either.)
We started with an amuse bouche of chilled baby carrot soup, flavored with orange. The 12 year old boy wasn’t thrilled by this, as he’s not a fan of cold soups, but the rest of us slurped his portion down without a problem. The soup was delicately flavored, and the orange added a touch of sweetness and zing to the soup.
Foie gras was next on the menu, and it was served three ways: “au naturel” with pickled mango; seared with li hing mui mango tatin; and bavarois, with mango kanten. There was one vote for “au naturel,” two votes for the seared foie gras, and one vote for the bavarois. Even Jim, who doesn’t like mango, loved this dish.
The third course was lobster served with a chorizo taro dumpling, upcountry vegetables, and sautéed in tamarind-tapioca jus. The lobster was excellent, without the watery squishy texture you sometimes get, and it was cooked just right, so that it was tender and flavorful.
Duck was next on the menu. It was served with fried Bhutanese rice with black garlic, duck leg bacon, baby carrots, string beans, fennel, and star anise duck jus. I love duck and have high expectations about a duck dish, and this was prepared perfectly, so it was tender and flavorful.
The last meat dish was wagyu beef medallions, served with agave crisped Brussels sprouts, prosciutto, celery root mousse, and essence of pinot noir. There is no more flavorful and tender beef than Kobe beef from Japan, but wagyu beef is a close second, and these beef medallions were melt-in-your-mouth tender.
Our pre-dessert was watermelon in champagne gelée (and watermelon sorbet for the one allergic to alcohol). It was a lovely palate cleanser and light prelude to the dessert.
And the actual dessert consisted of chocolate: acai and Waialua chocolate cremeux, tuile crisp and buttermilk sorbet.
All in all, it was a fabulous meal that ensured our returning when we next visit Honolulu.
Chef Mavro is located at 1969 S. King Street in Honolulu (www.chefmavro.com).