Snapshots from dinner at Chef Mavro with April (who is visiting Hawai’i for the first time :). I ate here with Kasey back in May and was happy to see some of my favorites still on the menu. Six courses with wine pairings, let’s begin!
Chilled kabocha and curry with a bacon-coconut mousse and cocoa nibs…
…abalone from the Big Island with lime juice and hanapepe salt. Served with housemade pita and almond milk caviar mousse wrapped in mint-cucumber. Paired with Domaine Hippolyte Reverdy, 2011 Sancerre.
My favorite course? The spicy bigeye ahi poke with ogo and uni-aioli. Shoyu powder on the side and sushi-style basmati on the bottom. Paired with Shirakabe Gura-sho Chiku Bai, Mio sparkling sake, Nada Japan.
Poached Keahole lobster with long rice, kau yuk, kaffir lime, lemongrass, tamarind, green papaya, and chervil. Paired with Cristom, 2011 Viognier, Willamette Valley.
Squab, presented table-side by Chef Mavro himself. The thigh is served on dandelion greens and a poha berry salad. The breast is cooked en papillote with savory cabbage, dressed in a jasmine tea (!) squab jus. Paired with Chateau des Jacques, 2010 Moulin-a-Vent “La Roche.”
For the cheese course, local goat cheese ice cream over strawberry-rhubarbd “minute” jam. Waimanalo green peppercorns, baby arugula, and honey. Paired with Domaine Huet, 2007 Vouvray Demi-Sec, Loire Valley.
One of my all-time favorite pre-desserts: watermelon in champagne gelée with fresh mint.
Followed by Madre hamakua chocolate and cocoa nib dacquoise. Urfa biber confit mango, chocolate feuilletine and a guava-olive oil sorbet. Paired with Alvear, “Solera 1927” Pedro Ximenez, Montilla-Moriles, Spain.
Mignardises: honey-almond shortbread, malt chocolate nougat, and candied pineapple.
FYI, Mavro has one of the better tea menus in town. It’s divided into two sections: house teas and artisanal teas. House teas include English breakfast, darjeeling, earl grey, sencha, chamomile and Big Island mamaki-peppermint. The artisanal tea section offers gyukuro, anjo matcha supreme, green dragon tung ting oolong, silver needle, puttabong estates darjeeling FTGFOP, and Yunnan gold tip.
So great to see this variety on a Hawai’i menu. It was a Taiwanese oolong night for me ^_^