Oceana Coastal Kitchen offers a memorable bay-front dining experience at an iconic Pacific Beach hideaway. Executive Chef Steven Riemer’s playful interpretation of classic dishes highlights the purity and flavors of local California produce and a commitment to sustainable ingredients. Upon entering the light and airy space, guests are greeted with a 25-foot long cold bar serving an expansive selection of oysters, fresh sushi, seafood platters and specialty items, such as yellowtail crudo, sesame white sea bass ceviche, king crab legs, tuna carpaccio and more.
Complementing the cold bar, Chef Riemer’s menu features a thoughtful selection of dishes from the land and sea. The Cold-Smoked Niman Ranch Pork Chop pairs perfectly alongside goat cheese grits and spiced apple-almond slaw, the Two Duck Risotto is complemented with braised leg confit and summer squash, while the Sea of Cortez Scallops satisfies with pickled cherries, frisée, and sweet potato purée. The menu also offers vegetarian, vegan and gluten-free options.
Much like the Catamaran Resort Hotel and Spa itself, Oceana’s cocktail menu evokes the spirit of tropical islands in the South Pacific with tiki-inspired sips such as the Traditional Mai Tai, Barrel-Aged Rum Mojito,Tito’s Sunshine and more. The bar also offers a straightforward selection of tried-and-true classics including the Aristocrat Manhattan, Blood Orange & Thyme 75, and Classic Margarita. Rounding out the beverage program, Oceana presents an extensive selection of California wines (more than 50 labels, with nearly 30 varietals by the glass) as well as many of San Diego’s most notable craft beers on tap,including a signature brew, Oceana Pale Ale, custom made in collaboration with Karl Strauss.