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.<\/p>\n
\u201cIn San Diego, we can get \u2018boat to table\u2019 seafood, which is pretty cool,\u201d Stuppy said. \u201cWe work with local fishermen as much as possible, and you can taste the quality when you eat our food.\u201d<\/p>\n
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.<\/p>\n
![\"The](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/08\/PBM-L-Oceana-1.jpg\")
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)<\/p>\n
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.<\/p>\n
The menu is broken down into breakfast, lunch, dinner and weekend brunch.<\/p>\n
\u201cChef has done a really good job here, thinking outside the box,\u201d said Lily Williams, director of food and beverage. \u201cHis menu is familiar and approachable, but really unique and beautiful. He also focuses on vegan items, and those with dietary restrictions and allergies.\u201d<\/p>\n
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.<\/p>\n
Lunch includes starters, sushi and cold bar, flatbreads, salads, bowls, sandwiches and plates.<\/p>\n
\u201cI\u2019d be remiss if I didn\u2019t include the Drugstore Hamburger among my favorites,\u201d Stuppy said.<\/p>\n
The burger is reminiscent of old-school, malt shops of the \u201850s 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.<\/p>\n
![\"The](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/08\/PBM-L-Oceana-4.jpg\")
The Drugstore Hamburger at Oceana Coastal Kitchen is only available for lunch and brunch. (Courtesy of Catamaran Resort Hotel and Spa)<\/p>\n
Dinner includes starters, shares, cold bar, sushi rolls and plates.<\/p>\n
Seared Scallops served with a sweet corn puree from the dinner menu is one of Stuppy\u2019s top favorite dishes.<\/p>\n
\u201cIt has a Thai flavor, with lemongrass, coconut and corn,\u201d he said. \u201cServed with corn cut off the cob, baby squash and shishito peppers, it\u2019s fresh and summery, and looks beautiful on the plate.\u201d<\/p>\n
Another of his dinner menu favorites, the Oceana Seafood Tower, is a cold bar sampler.<\/p>\n
\u201cIt 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,\u201d he said.<\/p>\n
Stuppy also easily chose the Hawaiian chocolate cake as his favorite dessert. He described it as \u201ca German chocolate cake with a Hawaiian influence; it has a macadamia-coconut filling, chocolate buttercream, caramelized coconut crumb, macadamia nuts and salted caramel.\u201d<\/p>\n
![\"Hawaiian](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/08\/PBM-L-Oceana-3.jpg\")
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)<\/p>\n
In addition to the Hawaiian cake, desserts include the Ube lava cake, miso butterscotch creme br\u00fbl\u00e9e, salted caramel chocolate tart and chocolate, vanilla and strawberry gelato.<\/p>\n
A limited kids menu is available for all meals.<\/p>\n
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.<\/p>\n
Later selections include Baja, Greek and Caesar salads, Kalua pork quesadilla, pan-seared salmon, steak and eggs, eggplant parm sandwich and the Drugstore hamburger.<\/p>\n
A range of drinks includes coffee, teas, juices and cocktails.<\/p>\n
Live music is part of the Sunday Brunch.<\/p>\n
Oceana also offers a range of weekly specials. On Mondays: \u201cMorsels and Martinis\u201d is a three-course dinner served with a choice of martini. Tuesdays: Cocktail specials include Moray\u2019s mai tai. Thursdays: \u201cSushi and Sake\u201d includes special pricing on select sushi rolls, and sake and wine bottles.<\/p>\n
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\u2019t have to be guests of the hotel to enjoy the show.<\/p>\n
![\"Sunset](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/08\/PBM-L-Oceana-5.jpg\")
Sunset Luaus on the Bay at the Catamaran Resort Hotel take place Thursdays until Sept. 3. Visitors don\u2019t 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)<\/p>\n
\u201cThe sunset luaus have been a tradition here for more than 20 years,\u201d Stuppy said. \u201cIt\u2019s an authentic experience.\u201d<\/p>\n
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.<\/p>\n
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.<\/p>\n
\u201cIt\u2019s about creating an experience for our guests and locals, making memories and telling stories with food and drinks and location,\u201d Williams said.<\/p>\n
In addition to Oceana, Moray\u2019s Bar is open all day. With its casual menu and Polynesian influence, Stuppy said Morays is more approachable by families.<\/p>\n
Lava Java is a grab-and-go coffee shop with seasonal offerings.<\/p>\n
![\"Bryan](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/08\/PBM-L-Oceana-2.jpg\")
Bryan Stuppy, executive chef at Oceana Coastal Kitchen. (Courtesy of Catamaran Resort Hotel and Spa)<\/p>\n
Growing up in Cleveland, Stuppy said his interest in cooking began around his 20s.<\/p>\n
\u201cI grew up helping my mom and grandmother in the kitchen, but not to a great degree,\u201d Stuppy said. \u201cWhen 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.\u201d<\/p>\n
With the television shows as inspiration, Stuppy said he \u201cgot a hunger to try new stuff.\u201d<\/p>\n
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.<\/p>\n
With 18 different restaurants, the legendary 5,000-acre Broadmoor \u201cbeen a 5-star resort since 1918 and is pretty prestigious \u2014 it\u2019s never lost its ratings,\u201d Stuppy said.<\/p>\n
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.<\/p>\n
Stuppy said his favorite parts of his job are \u201cworking with all the different people\u201d and the view.<\/p>\n
\u201cWhen you work in such a beautiful place, you just take the view for granted,\u201d he said. \u201cBut 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.\u201d<\/p>\n
Williams agreed, adding that for many, the view and people-watching is a major part of the Oceana experience.<\/p>\n
\u201cSince 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,\u201d Williams said. \u201cBeing 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.\u201d<\/p>\n
To find the recipe for Oceana Coastal Kitchen\u2019s Bluefin Tuna Crudo, see below<\/p>\n
Want to visit?<\/p>\n
Oceana Coastal Kitchen<\/p>\n
Where: Catamaran Resort Hotel and Spa, 3999 Mission Blvd., Pacific Beach<\/p>\n
Hours: Breakfast \u2013 7 a.m. to 11:30 a.m. weekdays; Lunch \u2013 11:30 a.m. to 2 p.m. weekdays; Dinner \u2013 5:30 to 10 p.m. daily; and Brunch \u2013 7 a.m. to 3 p.m. Saturdays and Sundays.<\/p>\n
Good to know: Seating is limited and reservations are recommended.<\/p>\n
Phone: 858-488-1081<\/p>\n
![\"For](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/08\/PBM-L-Oceana-7.jpg\")
For the recipe to make Oceana Coastal Kitchen\u2019s Bluefin Tuna Crudo, visit PBMonthly.net. (Courtesy of Catamaran Resort Hotel and Spa)<\/p>\n