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Chef Mavro Oahu

Farm to table dining in Oahu Hawaii with Chef Mavro
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Foies gras with poached black mission fig braised savoy cabbage balsamic glaze, portuguese sweet bread crouton.
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Foies gras with poached black mission fig braised savoy cabbage balsamic glaze, portuguese sweet bread crouton.

foodhawaiihonolulurestaurantChefMavroOahu

  • Chef Mavro prepares his Onaga baked in a Hawaiian salt crust
  • The back of the house at Chef Mavro's
  • My personalized 6 course tasting menu
  • The pastry chef prepares a plate
  • Chef showing off the truffles
  • A little Amuse Bouche
  • Truffles shaved over egg infused truffle with potato mousseline, chervil, and serrano ham ribbons.
  • egg infused truffle with potato mousseline, chervil, and serrano ham ribbons.
  • Foies gras with poached black mission fig braised savoy cabbage balsamic glaze, portuguese sweet bread crouton.
  • Chef Mavro cam out to the table to serve the Onaga.
  • The tomato based sauce served over the Onaga
  • Take the fish out of the salt crust
  • Final presentation of the Onaga
  • Lamb loin with layers of confit maui onion, eggplant, zucchini and tomato rosemary lamb jus with Sumida Farm watercress and aioli dip.
  • Beautiful wine pairings with each course
  • Dessert!
  • Seared feta cheese with honey. Served with salad of pickled quince, sea asparagus and green peppercorn.
  • Watercress
  • The ambiance at Chef Mavro
  • Fresh spring water at the Watercress farm
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