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Be invited to be one of the first to experience a new dimension in coastal dining at Oceana Coastal Kitchen. Opening early 2015.

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There is a fine line between comfort and curiosity


On Mission Bay

Slated to open in early 2015 in Pacific Beach, Oceana Coastal Kitchen is set to feature chef-driven, California comfort cuisine as well as a modern, ocean-inspired design overhaul. The new multi-million dollar restaurant will soon offer a memorable bayfront dining experience at an iconic Pacific Beach hideaway. Oceana Coastal Kitchen will help elevate the rising culinary scene in the area’s beach community, and will soon be an exciting new destination for locals and visitors alike.

Ranging from casual to upscale, the airy waterfront restaurant is set to feature several distinct dining areas including a quartz-topped cold bar imbedded with mother of pearl and sea glass. The focal point in the main dining room will be firmly centered on an impressive 800 gallon aquarium, soon the home to fluorescent tropical jellyfish, while a sliding window fully opens to showcase unobstructed views of Mission Bay. The main dining room will include a combination of upholstered banquettes and loose tables featuring custom Hawaiian made Koa tabletops as well as chairs and stools that are handcrafted in Bali. The restaurant will also feature a 12-seat private dining area and a 16-seat semi-private dining area with a custom chandelier made from large blown glass discs suspended from the metal framework, which is lit from above. A palette of tropical and calming colored hued blues and greens, custom lighting and wall sconces designed by local artist James Stone will complete the look.

With plentiful outdoor seating for guests, Oceana Coastal Kitchen will offer an unparalleled alfresco experience complete with an expansive trellis overhead, sleek booths facing bayside, and tables with sweeping views, along with an adjacent lounge featuring flickering flames from tiki torches and lava rock fire pits.


Casual, simple, and homegrown

Executive Chef Steven Riemer’s (The Lodge at Torrey Pines and The Ritz-Carlton, Laguna Niguel) playful reimagining of California comfort food will highlight the purity and flavors of local produce and a commitment to sustainable ingredients. A cold bar with sushi options, small bites and main dishes will include the freshest seafood available from the coast of Baja and the Pacific.

The lunch menu features a Tarragon Shrimp Salad Sandwich served open-faced on a toasted brioche with a Satsuma mandarin salad, as well as lighter fare options including the Citrus Salmon Bowl with butter lettuce, tomato, avocado, citrus sections and champagne vinaigrette. Alongside oysters on the half shell, an Omakase platter and a Chipotle Shrimp Cocktail with a radish salad, a highlight of the cold bar is the Sesame White Sea Bass Ceviche. With an added touch of mango and sesame, the dish is reminiscent of the tropical islands in the South Pacific, much like the Catamaran itself. The dinner menu consists of hearty and wholesome entrees like the Cold-Smoked Niman Ranch Pork Chop with goat cheese grits, spiced apple and almond slaw; a Two Duck Risotto and seared Mary’s Farm duck breast with leg confit and Japanese pumpkin; and a White Sea Bass with ancho chili, orange, beets, faro and baby kale.

Oceana Coastal Kitchen will also offer a sophisticated bar program with tiki-inspired cocktails (Mai Tai, Hemingway Daiquiri), a twist on the classics (Negroni, Manhattan), an extensive wine list, craft beer options – all local, including a signature beer.

"I believe a good menu should always be ingredient-driven using regional, in-season products. Perhaps most importantly, I believe food should always evoke a sense of place.”



Executive Chef Steven Riemer of Oceana Coastal Kitchen joined the Catamaran Resort Hotel and Spa in 2011. Chef Riemer offers over 20 years of culinary expertise including being the Executive Sous Chef of a Five Diamond award winning restaurant.

Chef Riemer fell in love with food while attending college in Seattle. His passion for cooking led him to gain culinary experience by working as an apprentice alongside master chefs in numerous restaurants that specialized in seafood, wild game, and pastries.

Today his cuisine is inspired by Southern California life-style that is emphasized in Oceana Coastal Kitchen’s chef driven menu. "My vision is to enhance the Mission Bay experience by providing the best quality, locally sourced, fresh food possible."