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Quick Bites: Hiroshi, Chef Mavro, 3660, more

OYSTERFEST: Hiroshi Eurasion Tapas is offering an oyster bar for its seafoodfest dinner today. Order up Fanny Bay oysters from Baynes Sound, British Columbia; Miyagi oysters from Olympic Mountain, Wash.; Evening Cove oysters from Vancouver Island; and Hunter Point oysters from Puget Sound.

You can have them with ponzu, scallions and momiji oroshi or wasabi cocktail sauce at $3 apiece.

Call 533-4476 or email Sara at svilliers@dkrestaurants.com. Mention oysters when making reservations.

AUTUMN MENU: Chef Mavro has introduced an autumn menu with a few new offerings, including a confit Big Island abalone appetizer on a hearts of palm salad with Granny Smith apple, Kahuku corn, grapes, shiso, yuzu and ume coulis.

The abalone is paired with Ohyama Ginsuika Junmai Ginjo sake.

Another new appetizer was inspired by a drive along the Hamakua Coast. It’s free-range quail wrapped in pancetta on baked jumbo Hamakua alii mushrooms with a curried vinaigrette.

There’s also a new dessert on the menu by pastry chef Lynette Pflueger: a chocolate burgundy truffle featuring Madre Chocolate with toasted black walnuts, a white chocolate tarragon ganache, pear coulis and dulce de leche topped with truffled white chocolate coated in cocoa nibs.

The items will be on the menu until mid-December. Call 944-4714 or visit chefmavro.com.

MATSUTAKE MADNESS: 3660 on the Rise chef de cuisine Lydell Leong has created a dinner featuring the sought-after matsutake mushroom, to be served Wednesday.

The starters are a fire-roasted matsutake soup and shrimp on matsutake risotto.

The main course is broiled soy sake black cod and matsutake dashi nage (poached matsutake mushrooms in broth), followed by fire-roasted duck breast with matsutake confit and certified angus beef sirloin with matsutake rice and bamboo shoots. Dessert is chocolate crunch.

Cost is $90 per person. Bring your own bottle of wine (with no corkage fee) or get 40 percent off 3660′s wine list. Dinner is served at 6:30 p.m. Call 737-1177.

CHOPSTICKS & WINE: Cognac Keahole Lobster Tuxedo Ravioli Arrabiata as well as “Lipstick” Shrimp Tacos are on the menu for the next Chopsticks & Wine dinner, set for Thursday.

Fifteen of Honolulu’s top restaurants will be serving dishes at the annual benefit for the Honolulu Japanese Chamber of Commerce. The theme this year is “Wine … and All That Jazz.”

Alan Wong’s Honolulu will offer lipstick shrimp, d.k Steak House a sous vide vintage New York steak donburi, Kai Market a miso-marinated butterfish, and Five Star International Buffet a hand roll station with spicy ahi, California and lobster rolls.

For wine lovers a wine-tasting experience called “Speakeasy” showcasing five cabernet sauvignons and blends will be available for an additional $75.

Chopsticks & Wine takes place from 5:30 to 8:30 p.m. Oct. 18 at the Hawai’i Convention Center.

Tickets are $125 and reserved tables start at $2,500; 949-5531 or info@honolulujapanesechamber.org.

Compiled by Nina Wu. Email “quickbites” news to nwu@staradvertiser.com.