Chef Mavro restaurant for Fine Dining in Honolulu.

Chef Mavro
1969 South King St.
Honolulu, Hawaii 96826
Phone: 808.944.4714
Fax: 831.944.3903


Award winning cuisine in the heart of Honolulu at Chef Mavro restaurant.


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Four Courses
Six Courses
The menu changes seasonally.
This is our
Spring Menu
posted 2017.
Coriander Crusted Onaga, Keahole Lobster and Chef Mavro's signature dessert, Lilikoi Malasadas


Dinner, Tuesday - Saturday:
6:00 - 9:00 PM
Closed Sunday and Monday
Open on Sunday Mother's Day
All Major Credit Cards, including JCB & Diner's Club
Service Bar:
Traditional & tropical cocktails, Specialty Kir Royal (champagne and Crme de Cassis)
Casual Dressy
Wine Pairings:
The art of wine pairing.
Wines by the glass are selected based on a blind tasting of wines and new recipes, followed by a democratic vote of the staff and invited bon vivants.
Group Dining:
For your special occasions, the upstairs room seats up to 30 guests. The main dining room seats 68 guests.
Cooking Classes:
"Cooking for the love of it." Cooking classes with Chef Mavro.
Gift Certificates Available
menu 105.00
3 course wine pairings 49.00 / half pairings (2 oz) 24.50
upcountry spring veggies, sumida farm watercress, pickled
ho'i'o quinoa brittles, sauce verte
k vintners art den hoed, 2014 viognier, yakima valley
day-boat catch bourride, braised fennel,
confit tomato, aioli emulsion
domaine de terrebrune, 2015 bandol rose, terroir du trias
tarragon mousse over roasted free range island chicken
island cream corn, sunchoke chips, sunflower seed chicken jus
jean foillard, 2015 morgon "cote du py"
your selection from the dessert men
     Rosemary Chocolate Cannelloni
menu 152.00
5 course wine pairings 58.00 / half pairings (1.25 oz) 29.00
(premium wines, add 8.50 per glass to the wine pairings)
poached kumamoto oysters on baby leek etuvee
lemongrass accent, hudson valley foie gras, ikura
domaine de l'alliance, 2012 "sauve des eaux" atlantique
or premium selection: royal tokaji, 2009, tokaji 5 puttonyos, aszu
heart of palm
maitake mushroom, charred heart of palm, avocado & beets
patz & hall, 2014 pinot noir, sonoma coast
keahole lobster in tamarind broth, long rice,
crispy pork belly, kaffir lime, green papaya,
chervil, crustacean essence
sixto, 2013 chardonnay "uncovered", washington state
or premium selection: comtesse de cherisey,
2013 meursault-blagny
1 er cru, la genelotte monopole
all-natural organic niman rack of lamb,
ratatouille moderne, extra virgin olive oil caper
mashed potato, thyme lamb jus
gerard bertranc, 2011 tautavel, hommage aux vignerons
or premium selection: domaine du vieux telegraphe,
2014 chateauneuf-du-pape "la crau"
roquefort & manchego in feuille de brique, eggplant caviar
domaine michel bregeon, 2013 sevre & maine gorges
your selection from the dessert menu
Jeremy Chigekane, executive chef
Joselito Calpito, pastry chef
George Marvothalassitis, chef owner
The menu changes seasonally. This is our Spring menu, 2017
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