With the sea on one side and Mission Bay on the other, the menu at Oceana Coastal Kitchen inside the Catamaran Resort Hotel and Spa, is inspired by the ocean, according to executive chef Bryan Stuppy.
“In San Diego, we can get ‘boat to table’ seafood, which is pretty cool,” Stuppy said. “We work with local fishermen as much as possible, and you can taste the quality when you eat our food.”
The local seafood scene, which is influenced by food from the nearby Mexican border, as well as cultural dishes in Hawaii and Asia, is showcased in multiple ways across the resort. This includes the regular menu, weeknight specials, weekend brunch and Sunset Luaus on the Bay.
The Oceana Seafood Tower is a cold bar sampler with three different types of sashimi, tuna, yellowtail and salmon; Baja oysters on the half shell, cocktail shrimp, and both a sunomono and a seaweed salad. (Courtesy of Catamaran Resort Hotel and Spa)
With fresh seafood a given, the menu also includes a sushi bar and cold bar, as well as hot items such as salmon, scallops, pasta and sea bass.
The menu is broken down into breakfast, lunch, dinner and weekend brunch.
“Chef has done a really good job here, thinking outside the box,” said Lily Williams, director of food and beverage. “His menu is familiar and approachable, but really unique and beautiful. He also focuses on vegan items, and those with dietary restrictions and allergies.”
Breakfast includes classics such as Belgian waffle, buttermilk pancakes and breakfast burrito to lox and bagel, Bayside Bundt cake and steel-cut oatmeal, all with sides and beverages.
Lunch includes starters, sushi and cold bar, flatbreads, salads, bowls, sandwiches and plates.
“I’d be remiss if I didn’t include the Drugstore Hamburger among my favorites,” Stuppy said.
The burger is reminiscent of old-school, malt shops of the ‘50s and features a steamed bun and patty cooked on a hot flat-top. The Drugstore Hamburger is only available on the lunch and brunch menus.
The Drugstore Hamburger at Oceana Coastal Kitchen is only available for lunch and brunch. (Courtesy of Catamaran Resort Hotel and Spa)
Dinner includes starters, shares, cold bar, sushi rolls and plates.
Seared Scallops served with a sweet corn puree from the dinner menu is one of Stuppy’s top favorite dishes.
“It has a Thai flavor, with lemongrass, coconut and corn,” he said. “Served with corn cut off the cob, baby squash and shishito peppers, it’s fresh and summery, and looks beautiful on the plate.”
Another of his dinner menu favorites, the Oceana Seafood Tower, is a cold bar sampler.
“It has three different types of sashimi, tuna, yellowtail and salmon; Baja oysters on the half shell, cocktail shrimp and both a sunomono and a seaweed salad,” he said.
Stuppy also easily chose the Hawaiian chocolate cake as his favorite dessert. He described it as “a German chocolate cake with a Hawaiian influence; it has a macadamia-coconut filling, chocolate buttercream, caramelized coconut crumb, macadamia nuts and salted caramel.”
Hawaiian chocolate cake has a macadamia-coconut filling, chocolate buttercream, caramelized coconut crumb, macadamia nuts and salted caramel. (Courtesy of Catamaran Resort Hotel and Spa)
In addition to the Hawaiian cake, desserts include the Ube lava cake, miso butterscotch creme brûlée, salted caramel chocolate tart and chocolate, vanilla and strawberry gelato.
A limited kids menu is available for all meals.
Weekend brunch includes starters such as the skillet cinnamon roll and lox bagel to crudite mezzo and West Coast oysters. Guests can choose from the early selections, including crab cake benedict and chilaquiles to stuffed churro French toast and lemon ricotta pancakes.
Later selections include Baja, Greek and Caesar salads, Kalua pork quesadilla, pan-seared salmon, steak and eggs, eggplant parm sandwich and the Drugstore hamburger.
A range of drinks includes coffee, teas, juices and cocktails.
Live music is part of the Sunday Brunch.
Oceana also offers a range of weekly specials. On Mondays: “Morsels and Martinis” is a three-course dinner served with a choice of martini. Tuesdays: Cocktail specials include Moray’s mai tai. Thursdays: “Sushi and Sake” includes special pricing on select sushi rolls, and sake and wine bottles.
Polynesian influences are celebrated with the Sunset Luaus on the Bay, which take place Thursdays until Sept. 3. A celebration of Polynesian food, music and dance, visitors don’t have to be guests of the hotel to enjoy the show.
Sunset Luaus on the Bay at the Catamaran Resort Hotel take place Thursdays until Sept. 3. Visitors don’t have to be a guest of the hotel to enjoy the show and all-you-can-eat buffet. (Courtesy of Catamaran Resort Hotel and Spa)
“The sunset luaus have been a tradition here for more than 20 years,” Stuppy said. “It’s an authentic experience.”
Doors open at 6 p.m. (VIP early access is at 5:30 p.m), and guests are welcomed with a lei. An all-you-can-eat buffet opens at 6:50 p.m.; entrees include roasted Kalua pig, Macadamia nut-crusted mahi, Huli-Huli chicken, mushroom pancit, lava beans, pineapple fried rice and stir-fried vegetables. Several starters, desserts and a kids menu complete the feast.
The event includes a pre-show at 7:15 p.m., while the local luau group Pride of Polynesia takes the stage at 7:50 p.m., providing island music and hula and torch dancers. The event concludes at 8:50 p.m.
“It’s about creating an experience for our guests and locals, making memories and telling stories with food and drinks and location,” Williams said.
In addition to Oceana, Moray’s Bar is open all day. With its casual menu and Polynesian influence, Stuppy said Morays is more approachable by families.
Lava Java is a grab-and-go coffee shop with seasonal offerings.
Bryan Stuppy, executive chef at Oceana Coastal Kitchen. (Courtesy of Catamaran Resort Hotel and Spa)
Growing up in Cleveland, Stuppy said his interest in cooking began around his 20s.
“I grew up helping my mom and grandmother in the kitchen, but not to a great degree,” Stuppy said. “When I was around 20, there were a lot of cooking shows on TV, such as Emeril Lagasse, and that inspired me to try stuff at home.”
With the television shows as inspiration, Stuppy said he “got a hunger to try new stuff.”
He graduated from the Le Cordon Bleu Institute of Culinary Arts in Pittsburgh (the school closed in 2012), and went to work for The Broadmoor in Colorado Springs, Colo.
With 18 different restaurants, the legendary 5,000-acre Broadmoor “been a 5-star resort since 1918 and is pretty prestigious — it’s never lost its ratings,” Stuppy said.
After working there for several years, he moved to San Diego, where he worked at the Hyatt Regency La Jolla for 10 years. He then took the executive chef role at the Bahia Resort Hotel, a sister to the Catamaran, two years ago, before taking the helm at the Catamaran.
Stuppy said his favorite parts of his job are “working with all the different people” and the view.
“When you work in such a beautiful place, you just take the view for granted,” he said. “But just walking around the restaurant and looking at the water is great and not a lot of people get to enjoy that in their day-to-day jobs.”
Williams agreed, adding that for many, the view and people-watching is a major part of the Oceana experience.
“Since Oceana is right on the boardwalk, not only do guests enjoy views of the water, but they are able to watch the hundreds of people walking, biking and more,” Williams said. “Being able to eat outside, enjoying the weather and the view, really lends to what locals in PB want to be doing with their time off.”
To find the recipe for Oceana Coastal Kitchen’s Bluefin Tuna Crudo, see below
Want to visit?
Oceana Coastal Kitchen
Where: Catamaran Resort Hotel and Spa, 3999 Mission Blvd., Pacific Beach
Hours: Breakfast – 7 a.m. to 11:30 a.m. weekdays; Lunch – 11:30 a.m. to 2 p.m. weekdays; Dinner – 5:30 to 10 p.m. daily; and Brunch – 7 a.m. to 3 p.m. Saturdays and Sundays.
Good to know: Seating is limited and reservations are recommended.
Phone: 858-488-1081
Website: catamaranresort.com/oceana-coastal-kitchen
For the recipe to make Oceana Coastal Kitchen’s Bluefin Tuna Crudo, visit PBMonthly.net. (Courtesy of Catamaran Resort Hotel and Spa)
Recipe for Oceana Coastal Kitchen’s Bluefin Tuna Crudo
Ingredients for the POG ponzu:
• 3 T. passion fruit juice
• 3 T. orange juice
• 3 T. guava juice
• 4 T. shoyu/soy sauce
• 1 T. fresh lime juice
• 1 T. fresh lemon juice
• 1 tsp. rice vinegar
• 1 tsp. honey or agave
Ingredients for the rest of the dish:
• 12 ounces sushi-grade bluefin tuna, very cold (ahi tuna will work as well)
• 1 C. charred, fresh pineapple, sliced into thin pieces
• 1 each Serrano pepper, very thinly slice
• 1 oz. crispy garlic, available at most Asian grocery stores/online
• 1 oz. Osetra caviar or other available caviar or fish roe
• Garnish with a few small dill fronds, chives, or microgreens
• Pinch of flaky sea salt
Instructions to make the POG ponzu:
1. NOTE: POG juice is often sold pre-made at the grocery store. This will work great for the recipe.
2. In a small bowl, stir together: passion fruit juice, orange juice, guava juice, shoyu, lime juice, lemon juice, rice vinegar, honey or agave, if using.
3. Taste it. It should be bright, citrusy, slightly sweet and salty.
— Too salty? Add a little more POG juice.
— Too sweet? Add a little more lime or lemon juice.
4. Refrigerate until ready to use.
Instructions to make the charred pineapple and Serrano:
1. Peel the pineapple, cut into quarters. Cut out the woody core.
2. Over an open flame (on your stovetop, grill or small torch) char the top of the pineapple until almost completely black.
3. Chill the pineapple after it is charred.
4. Cut into 1/8”-1/4” slices. Reserve for plating.
5. Slice Serrano pepper very thin and reserve for plating.
Remaining instructions:
Slice the tuna. (NOTE: Keep the tuna very cold until the last minute.2. Using a very sharp knife, slice the tuna into thin slices, about 1/8 to 1/4-inch thick.
Assembly:
1. Layer the tuna with the pineapple in a small, chilled bowl or plate.
2. Spoon a few tablespoons of POG ponzu around and lightly over the tuna.
3. Place one thin slice of Serrano on each slice of fish.
4. Add a little crispy garlic on top.
5. Finish each plate with small spoonfuls of Osetra caviar.
6. Add optional dill, chives or microgreens if desired.
7. Finish with a tiny pinch of flaky salt and, if you like, a very light drizzle of
olive oil or lemon oil.
8. Serve immediately, while the tuna is cold and fresh.
Courtesy of Executive Chef Bryan Stuppy, Catamaran Resort Hotel and Spa