Best Tasting Menu in Honolulu

Chef Mavro restaurant offers the best Tasting Menu in Honolulu with the highest food rating in Hawaii 18/20, Gayot. In French restaurants it’s called a Grand Degustation menu defined in part as a “careful, appreciative tasting focusing on the senses, high culinary art and good company!”

Shigoku Oysters at Chef Mavro

Tasting Menus are a growing trend for culinary travelers who have only one night to experience a destination restaurant and for local residents celebrating an occasion. At Chef Mavro the tasting menu offers quarter portions of everything on the Spring Menu so it’s not too much. Wine pours are also appropriate for the tasting menu. Chef Mavro restaurant is unusual in that it’s OK if some guests order the Tasting Menu and others order the 4-course menu (95) or the 6-course (139).



Chef Mavro Tasting Menu 185

Wine Pairings with sommelier selections 125

May 2015

amuse bouche
foamed chilled potato leek soup, diced watercress kanten

meli-melo of spring upcountry vegetables
sumida farm watercress, tapenade vinaigrette
on sauce verte
tournesol, 2013 rose, napa valley

poached taylor farms shigoku oysters on baby leek salad
lemongrass kanten, sriracha trout roe, ogo mignonette
domaine laroche, 2012 chablis premier cru, vau de vey, france

foie gras
seared hudson valley foie gras with island mango
foie gras mousse in brioche
royal tokaji, 2008 tokaji aszu, five puttonyos,hungary

steamed day-boat snapper chinatown style
shiitake mushrooms, ginger, sizzled grape seed & sesame oil
fried cilantro & green onion
joh. jos. prum, 2011, riesling kabinett wehlener sonnenuhr, mosel

roasted keahole lobster, island sweet corn & shiso fritter
charred poppy seed asparagus
crustacean espelette emulsion
moone-tsai, 2012 chardonnay, charles heintz vineyard, sonoma coast

berkshire pork loin & crispy belly pho
pickled green papaya, mung bean vermicelli
pork consomme, kale & thai basil, aleppo pepper
andis, 2012 cabernet franc, sierra foothills, california

provence roasted niman ranch lamb loin
socca & basil ratatouille, sweet spiced lamb jus
louis barruol, 2011 cote rot, neve, rhone valley

100% wagyu medallions, loco moco, sauteed pa’i’ai
poached quail egg, young carrot vichy moderne
flavored with ginger & cumin, pinot noir essence
bergstrom, 2012 pinot noir, silice, chehalem mountains, ava

pan fried big island goat dairy feta cheese
long pepper, sage honey crisp
salad of poha berry & frisee, mac nut snow
domaine huet, 2009 vouvray, le haut lieu, demi-sec, loire valley

honeydew melon in champagne gelee, fresh mint

rosemary roasted pineapple & semifreddo, guava gelee
coconut sorbet, sansho crumble
maculan, 2012 dindarello, veneto

waialua chocolate bar, yuzu guri guri, chiboust, & caramel
sesame crumbs, basil essence
w & j. graham’s 10 year tawny porto

earl grey blackberry macaron
guava pate de fruit
sea salt caramel
mocha pave

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