December 18, 2014
“Oceana Coastal Kitchen is set right on Mission Bay with stunning unobstructed views of the water. Everything we’re putting into this new restaurant - the name, the food, the design - is related to one aspect that makes San Diego so special: our incredible water surroundings.” said Robert H. Gleason, President and CEO of Evans Hotels.
|Chef Steven Riemer|
“I believe a good menu should always be ingredient-driven using regional, in-season products. Perhaps most importantly, I believe food should always evoke a sense of place,” says Executive Chef Steven Riemer. “California comfort food emanates from the outdoor, active lifestyles of Californians; we want our guests to bring back memories of childhood, of backyard grilling and picnics by the sea.”
The lunch menu features a Tarragon Shrimp Salad Sandwich served open-faced on a toasted brioche with a Satsuma mandarin salad, as well as lighter fare options including the Citrus Salmon Bowl with butter lettuce, tomato, avocado, citrus sections and champagne vinaigrette. Alongside oysters on the half shell, an Omakase platter and a Chipotle Shrimp Cocktail with a radish salad, a highlight of the cold bar is the Sesame White Sea Bass Ceviche. With an added touch of mango and sesame, the dish is reminiscent of the tropical islands in the South Pacific, much like the Catamaran itself. The dinner menu consists of hearty and wholesome entrees like the Cold-Smoked Niman Ranch Pork Chop with goat cheese grits, spiced apple and almond slaw; a Two Duck Risotto and seared Mary’s Farm duck breast with leg confit and Japanese pumpkin; and a White Sea Bass with ancho chili, orange, beets, faro and baby kale.
Oceana Coastal Kitchen will also offer a sophisticated bar program with tiki-inspired cocktails (Mai Tai, Hemingway Daiquiri), a twist on the classics (Negroni, Manhattan), an extensive wine list, craft beer options – all local, including a signature beer.
The 8,200 square foot indoor/outdoor restaurant is currently undergoing a complete interior overhaul by Delawie Architects and Kristine Smith Design Studio (The Lodge at Torrey Pines, Disney Hotel, and Disney’s Grand Californian Hotel). For a true California experience, Oceana Coastal Kitchen’s refreshed design will bring the outdoors in with ocean-inspired colors, textures and materials.
Ranging from casual to upscale, the airy waterfront restaurant is set to feature several distinct dining areas including a quartz-topped cold bar imbedded with mother of pearl and sea glass. The focal point in the main dining room will be firmly centered on an impressive 800 gallon aquarium, soon the home to fluorescent tropical jellyfish, while a sliding window fully opens to showcase unobstructed views of Mission Bay. The main dining room will include a combination of upholstered banquettes and loose tables featuring custom Hawaiian made Koa tabletops as well as chairs and stools that are handcrafted in Bali. The restaurant will also feature a 12-seat private dining area and a 16-seat semi-private dining area with a custom chandelier made from large blown glass discs suspended from the metal framework, which is lit from above. A palette of tropical and calming colored hued blues and greens, custom lighting and wall sconces designed by local artist James Stone will complete the look.
With plentiful outdoor seating for guests, Oceana Coastal Kitchen will offer an unparalleled alfresco experience complete with an expansive trellis overhead, sleek booths facing bayside, and tables with sweeping views, along with an adjacent lounge featuring flickering flames from tiki torches and lava rock fire pits.
The Catamaran Resort Hotel and Spa is located at 3999 Mission Boulevard. For more information, visit catamaranresort.com or call (858) 488-1081.