Chef Mavro Rolls Out the White Linens: Caviar Tasting Optional

Chef Mavro Rolls Out the White Linens: Caviar Tasting Optional

We wanted to alert culinarians to a special time in Honolulu—thanks to the quick thinking (and palate tantalizing) of one Chef George Mavrothalassitis. Indeed, the man who refuses to let our taste buds squander but a few days without some form of classic cookery bedazzled down to its rawest form and reborn with an island tinge... has a new offering.
Prior to either your three, four or six-course tasting menu, diners can opt for a caviar tasting and presentation worthy of royalty.


After a glass of Drappier "Carte D’or" Champagne is poured, a white linen-covered cart is wheeled tableside. Atop it sits a sizable brick of ice, within which rests three colorful tins of sustainably attained caviar from three very different regions of the world. Proper and neat blinis are stacked on your plate along with an accompaniment of créme fraiche. The tension builds...

The tins are opened, revealing matted black eggs perfectly kept in a milky swath of chilled deliciousness. The offerings include: Russian Golden Osetra that hails from the Danube River in Bulgaria; next up is a white sturgeon from Plaza Royale, California; rounding out the trio is the exotic (and what we found to have the most impact in the mouth)—a Siberian Osetra from the Rio Negro in Uruguay.

Say what you will about the austere nature of pearl-spooning pricey caviar whilst sipping eloquent bubbles—but the experience, once fully emerged in it—is nothing short of a splendid moment. One truly cannot help but get carried away in the majesty of it all. To boot, while many of us have indeed imbibed on caviar, it’s a rare opportunity to be able to taste three distinctive varietals (from three completely polar regions on earth) together.

Further adding to the experience is the knowledgable staff at Chef Mavro that can answer any questions lobbed over, between sips and bights. An aside: If you can stall the caviar eating enough to have the wine steward pour you a glass of Tavel Rosé from Domaine De Segries, 2009, (which accompanies the first plate in the 4-course tasting dinner), you’ll be the better for it. Yum.


The “Flight of Caviar” tasting is $190.
Visit www.ChefMavro.com for more information and reservations.

"the experience, once fully emerged in it—is nothing short of a splendid moment. One truly cannot help but get carried away in the majesty of it all..."