Chef George Mavrothalassitis doesn’t mind change.

Which is one reason his award-winning Honolulu restaurant, Chef Mavro, is consistently rated as one of the best Hawaii restaurants and holds the prestigious James Beard award.

“I like changes,” Mavro says. “They always bring new energy and positive vibes.”

So when he hired Paul Feng — who has worked at Wolfgang Puck’s famed San Francisco restaurant Postrio and at the now-closed Tabla in New York City — as chef de cuisine, Mavro collaborated with him to create a new menu for the restaurant.

Some highlights include a tako (octopus) ceviche with a tomato granite and juice seasoned with espelette (a kind of chili pepper), red and green jalapeno, cucumbers and red onions shavings; a new foie gras, seared, deglazed with balsamic vinegar and served with ribbons of green mango marinated in sherry vinegar and sugar; and a Keahole lobster a la Thai, with coconut cream froth, lemongrass, galangal, tamarind-roasted red bell peppers and rice noodle cake (shown above).

Another addition to the restaurant’s offerings this summer is a fresh goat cheese mousse (below). It’s flavored with lemon zest and chives with a peppercorn-strawberry jam and a baby arugula salad.

The menu is offered in three courses ($75, $48 more with wine pairings), four courses ($85, $55 more with wine pairings), six courses ($128, $63 more with wine pairings), or the Grand Degustation, which is all of the dishes in tasting portions ($165, $85 more with wine pairings).

For reservations call (808) 944-4714.

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