For our second dinner at Chef Mavro, we went with the 4 course menu and added the parmesan black truffle risotto as a fifth course (yes, we do indeed live to eat).
The amouse bouche was once again the delicious watercress soup with “egg salad sandwich.”
We started off with the meli-melo, a salad containing hearts of palm, pickled hibiscus, avocado purée, and baby beets. I’m not a huge salad fan (I’m of the same philosophy as Ron Swanson, the character from “Parks and Rec” who says, “Salads are the food my food eats.”), but this was delicious.
We then had the snapper, served Asian style, with shitake mushrooms and ginger, topped with fried cilantro and green onion on basmati rice. While I liked the opah from the 6 course menu, this was fabulous (and better).
Our next course was the parmesan black truffle risotto, which was just as good as the first time we had it.
The entrée dish was duckling served with fennel and winter citrus and star anise duck jus. It was really wonderful.
(Jim substituted his duck for the lamb loin, served with cranberry preserve and sunchokes.) The bite I had was excellent.
And, after the palate cleansing melon in champagne gelée, we had the coconut déclinaison, which was a coconut pound cake served with coconut-shiso sorbet and a coconut sauce with basil seeds. This may not sound like it would work, but it most certainly did.
What we like about Chef Mavro is that not only is the food delicious, it is also beautifully presented. The staff is friendly and helpful, and the chef himself will make the rounds in the evening to chat. They were amazingly wonderful meals!
Chef Mavro is at 1969 S. King St, Honolulu (www.chefmavro.com).