The Ritz-Carlton, Half Moon Bay Navio Eating Room
Located atop a panoramic ocean bluff overlooking 50 miles of rugged California shoreline, The Ritz-Carlton, Half Moon Bay is little question the area’s hospitality grand dame. The one five-star luxurious oceanfront resort within the San Francisco Bay Space, the seaside sanctuary evokes the atmosphere of grand East Coast and European retreats of yore. That includes Ritz-Carlton stellar service, the model’s trademark glamour is well-illustrated by its dramatic cliffside views, its leisure alternatives, a luxurious spa, and incomparable delicacies choices.
Govt Chef Roberto Riveros oversees the resort’s culinary operations, together with its eating places, banquets, and in-room eating. Previous to becoming a member of the culinary staff at The Ritz-Carlton, Half Moon Bay, the Chilean-born Riveros was the Chef de Delicacies for the illustrious Ozone at The Ritz-Carlton, Hong Kong. With a ardour for cooking since childhood, he brings greater than 18 years of worldwide culinary expertise to the resort’s eating places: The Ocean Terrace, the proper spot for lunch and afternoon/night cocktails, serving uncooked bar and grilled objects together with a superb setting solar, the ethereal Conservatory, with panoramic views of the Pacific, that includes a full bar and California consolation delicacies, and the fine-dining, vacation spot Navio, with its sweeping Pacific Ocean and sundown views.
The Ritz-Carlton, Half Moon Bay Govt Chef Roberto Riveros
The Conservatory at The Ritz-Carlton, Half Moon Bay
Although the whole lot of the resort’s culinary choices are underneath the watchful eye of Chef Riveros, it’s Chef de Delicacies Francisco Simón who artfully oversees the Navio menu. He serves revolutionary but approachable (and visually arresting) dishes that remember not solely the bounty of the ocean however prime cuts as nicely.
Choose from Chef Simón’s three-course prix fixe menu, or his signature, seven-course Chef’s Tasting Menu with elective wine pairings. Seasonal menu objects would possibly embody: Tagliolini with Fort Bragg uni, beurre blanc and dill, Petrale Sole with orange, squash and zucchini blossom, and a young Angus Beef Tenderloin with little Romaine, Piquillo pepper and Castelvetrano olives. For dessert, a fragile phantasm of a pluot incorporates that which it resembles: poached pluots, almond chocolate mousse, and bellini sorbet.
Chef de Delicacies Francisco Simón’s Petrale Sole
Improve the meal with chosen wine pairings and luxuriate in Sommelier Marcus Slosek’s exacting selections that enlarge the deliciousness of each course, corresponding to a 2009 Philipponnat Clos des Goisses paired with Ahi Tuna Loin or a 2013 Ridge Monte Bello (thought-about by many to be the best vineyard in California) served with a Flannery 28 Day Dry Aged Striploin. A 1983 Chateau d’Yquem pairs fantastically with a Melon & Brie dessert.
Melon & Brie Dessert
The resort can be completely satisfied to announce the return of its famend Global Cuisine Series after a two-year hiatus. This yr’s lineup consists of Michelin-starred cooks from throughout the nation who will collaborate on dinner and brunch menus for one weekend every at Navio. The schedule consists of:
Chef Freddy Cash (Atlanta), July 22-24: Having skilled in a few of the finest culinary environments in Europe, Chef Cash shares his time with Tavistock Group and its restaurant portfolios. He at the moment serves as culinary director for Atlas and The Backyard Room inside The St. Regis Atlanta. He creates menus that concentrate on components, provenance, and texture, leading to a strong mixture of fantastic and memorable meals.
Chef Matthew Neele, Wallsé (New York Metropolis), September 11th of September: With a culinary profession that began in New Haven, CT, led to South Africa and all through Europe, Chef Neele realized his forte within the small effective eating format, which led him again to the states underneath the watchful eye of legendary Austrian Chef and restaurateur Kurt Gutenbrunner. Chef Neele will convey Michelin-starred Wallsé’s signature Austrian flare to Navio’s coastal delicacies by means of schnitzel, mild fish dishes, and exquisite Viennese pastries.
Chef Noah Sandoval, Oriole (Chicago), November 11-13: Sandoval is chef and proprietor of Oriole, the acclaimed 2 Michelin-starred restaurant in Chicago’s West Loop serving an prolonged New American tasting menu. He was the founding chef at Senza, the genre-breaking Chicago restaurant that was the primary gluten-free restaurant to obtain a Michelin star. Chef Sandoval was named a Meals & Wine Greatest New Chef in 2017, the identical yr Oriole started receiving and sustaining its 2 Michelin-star ranking.
The Ritz-Carlton, Half Moon Bay Foyer Lounge
Every chef can be on website to execute dishes reflective of their respective institutions for one weekend, with dishes showing on the Friday and Saturday Chef’s Tasting Dinner Menus, and Saturday and Sunday Brunch at Navio. The Chef’s Tasting Dinner Menu will function three dishes from the visiting chef and is accessible for $249 per visitor. Navio Weekend Brunch will function two to 3 dishes from the featured chef with seatings at 10 a.m., Midday and a pair of:30 p.m. for $249 per visitor.
For extra info on the World Delicacies Collection, click on here.
Images courtesy of The Ritz-Carlton, Half Moon Bay