Enjoy an enchanted NYE savoring an epicurean feast at Chef Mavro Waikiki
If you happen to be on Oahu this week, or you live there, and haven’t made New Year’s Eve plans yet, you might want to consider an epicurean evening at Chef Mavro, debatably the best restaurant in the Hawaiian Islands (and a favorite of your LA Travel Diva Examiner).
On December 31, Chef George Mavro will showcase his unstoppable gastronomic talents with a menu of delicacies from Hawaii and France paired with rare wines and served in a re-imagined setting of black and gold with festive balloons and lots of frivolity.
The eight course menu costs $200 ($98 extra with wine) and includes:
scallop - pancetta (t) *
seared diver scallop, fresh truffled extra virgin olive oil emulsion
comtesse bernard de cherisey, 2011 puligny-montrachet premier cru
egg - truffle (t)
fresh périgord truffle "osmose" egg, from peterson's upland farm
potato mousseline, chervil, serrano ham ribbons
jean-marc brocard, 2010 chablis grand cru "les clos"
foie gras - balsamic vinegar (t) *
sautéed hudson valley foie gras, poached black mission fig
jicama, balsamic glaze, portuguese sweet bread crouton
château clos haut-peyraguey, 2005 1er cru classé, sauternes
onaga - raïto
seared day boat catch onaga, braised radicchio in burgundy wine
baby spinach, chicharrón, provençale raïto sauce
domaines ott, 2012 côtes de provence rosé, "château romassan"
lobster - lemongrass
indochine-style poached keahole lobster, long rice, kau yuk, kaffir lime
lemongrass, tamarind, green papaya, chervil, crustacean essence
e. guigal, 2012 condrieu "la doriane"
wagyu - japonais
100% wagyu beef medallions, yuzu kosho accents
oxtail quail egg loco moco, sansho jus, baby broccoli, potato mochi
sequoia grove, 2008 "cambium,"napa valley
feta cheese - persimmon (t) *
hawaii island seared feta cheese, layered with country bread tuiles
salad of pickled persimmon, sea asparagus, green peppercorn, li hing mui
rare hawaiian organic white honey
domaine des baumard, 2008 coteaux du layon "clos de st. catherine"
le grand dessert 2013 (t) *
chocolate "déclinaison," white chocolate ice cream
cacao pulp pearls, chartreuse bubbles, chocolate sauce
golden cocoa nibs, candied almonds
warre's, 1985 vintage porto
the truffle experience
"fresh perigord truffles - flown in from france"
sliced tableside over truffle-friendly dishes
add 27.00 per dish or
* with truffles on all four of chef's selections add $87
(t) truffle friendly
a side-by-side tasting of three sustainable caviars
russian osetra, siberian osetra, white sturgeon
served table side with blinis & crème fraiche (10g each)
flight (one or two guests)190.00
ayala, multi-vintage "brut majeur," champagne 21.00
Chef Mavro is located about 10-minutes from Waikiki at 1969 S. King St., (808) 944-4714 click Reservations to book your table for an epic experience ushering in 2014.
Happy New Year dear readers.