Chef Mavro is one of our favorite restaurants in Honolulu. While some of our other favorites have gifted chefs who serve excellent food, Chef Mavro has both those requirements, and the dishes are always beautifully presented. We try and go twice on every trip and alternate between the 6 course menu and the 4 course menu.
This is the four course menu, where the serving portions are a bit larger than the 6 course menu, and it is every bit as delicious.
We started with the amuse-bouche: white bean mousse with duck confit rillettes. We could have cheerfully made a meal out of the rillettes.
All of us opted out of the squid course and substituted it with black truffle risotto. Black truffles. Risotto. In the hand of a master. Need I say more?
The next course was onaga in fisherman’s bouillabaisse marseilles-style, with rouille & croutons. The “crouton,” served with a spicy garlic aioli, was completely scrumptions.
The meat course was herb crusted niman rack of lamb, served with tomato, zucchini, eggplant & bell pepper à la monégasque.
It was accompanied by a side dish of extra virgin olive oil caper mashed potato. I don’t particularly like mashed potato (it’s a texture thing), but this was scrumptious.
The palate cleanser was a watermelon-champagne gelée.
And, finally, the dessert course. A peach flambé, with peach, lemon chiboust brulée & sablé, and a blueberry compote accompanied by crème fraiche with a pernod accent and fennel pollen. It was a perfect finish to a lovely dinner!