As we dined the scene above was the view from our table. 1500 Ocean Restaurant is the top-of-the-line dining experience at the Del Coronado Resort, and one of the top-rated restaurants in the San Diego metro area.
1500 OCEAN – A SCENIC 5 STAR BEACH-FRONT RESTAURANT
Inspired by its beachfront setting at the Hotel del Coronado, 1500 OCEAN spotlights the best in Coastal Cuisine with new menus from its renowned Master Chef Patrick Ponsaty. With a resume of award-winning menus spanning countries to American coastlines. Ponsaty has set the direction for a new era in fresh, locally sourced, seaside dining at the Del.
My wife, Ann, and I started with two craft cocktails at the Sunset Bar overlooking palm trees and the Pacific Ocean, then we were seated outside on the patio of the restaurant, with a lovely sea breeze and a beautiful view while we enjoyed the restaurant’s inspired cuisine, paired with a few exceptional wines.
This appetizer may be the best one bite of food I have ever eaten in my entire life. The dish was delivered under a glass dome, presented as if it were a royal egg commissioned for Russian Czar Alexander III, and crafted by FabergÃ. The 63.5º egg was used to create a wizard-like edible concoction of cauliflower mousse, basil cream, smoked eel, with chunks of hazelnut. It was topped with a quenelle of royal Siberian Caviar and a delicate piece of edible gold foil. It was out of this world, an amazing presentation and an amazing appetizer!A single stick of toasted brioche and a mother of pearl caviar spoon was all that was needed to enjoy this dish.
The Soft Shell Crab was sautéed to sweet perfection, and served over a blend of buttery diced vegetables.
Patrick Ponsaty current master chef at 1500 Ocean.
The perfectly cooked Rack of Lamb was served with magnificent culinary presentation skills.
The lacquered white seabass with confit tomato cluster, artichokes, fingerling potatoes, and basil broth.
A quenelle of chocolate mousse sits atop a tempered chocolate ganache icing which covers a delightfully moist chocolate cake. The elegant decoration on top is edible gold.
The wine poached pear was served over a semi-sweet biscuit with a frozen crème anglaise on the side.
