Restaurant review: Chef Mavro (Honolulu)

We have been regular diners at Chef Mavro whenever we are in Honolulu (which is more often than I am willing to admit). Last week, when we were there, we took the opportunity to dine at Chef Mavro twice. (I know, I know.)

The first time, we picked the 6 course menu. In addition, it was BLACK TRUFFLE season (calloo, callay!). So, this is what we had:

The amouse bouche was watercress soup with an “egg salad sandwich” on the side. It’s difficult to get watercress flavoring in a soup strong enough to taste like watercress, but this was the exception. It was delicious!

watercress soup with an "egg salad sandwich"

watercress soup with an “egg salad sandwich”

We started off with the foie gras, which was served as a parfait, accompanied by pineapple relish, toasted pine nuts, and a huge side of toasted brioche. Yummy!

foie gras terrine

foie gras terrine

Next up was the opah (snapper), which was served with red beets, pickled Japanese cucumber and topped with a coffee flour rye bread crumble. Highly delectable.

snapper

snapper

The lobster was next. This was accompanied by a house-made kabocha confit and served with kabocha and a crustacean essence purée. It’s one of Jim’s favorite dishes here.

lobster

lobster

We substituted out the cheese course in favor of the parmesan black truffle risotto. It was everything a black truffle risotto dish should be (which is to say heavenly).

black truffle risotto

black truffle risotto

We also upgraded to the Australian Tajima wagyu medallions, served with an eggplant purée, charred leeks, and an island green pepper corn sauce. Yum, yum, yum.

wagyu

wagyu

The palate cleanser was melon served in a champagne gelée.

melon in champagne gelee

melon in champagne gelee

And the final course, dessert, was chocolate. This time, it was a chocolate bar, served with a burgundy poached pear and sorbet. Even for not being a huge chocolate fan, this was delicious.

chocolate dessert

chocolate dessert

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