Sanctuary Beach Resort debuts new restaurant, oyster bar

The space at Salt Wood Kitchen and Oysterette comprises an oyster bar and live-fire kitchen surrounded by three dining environments.

Sanctuary Beach Resort in Marina, Calif., announced the debut of Salt Wood Kitchen and Oysterette. Salt Wood will deliver dishes that utilize the best seasonal local ingredients, highlighting remarkable produce and seafood, found throughout the Central California coast and beyond.

Newly appointed executive chef David Baron, a California native, previously was the executive chef at the restaurant Casanova in Carmel, Calif. Prior to Casanova, his experience included positions at a number of San Francisco’s leading restaurants, such as at Coi under chef Daniel Patterson and Atelier Crenn, where he was chef de cuisine.

“Utilizing local purveyor relationships and sourcing inspiration from the freshest seasonal and locally available ingredients is the driving force behind the menu,” Baron said.

FREE DAILY NEWSLETTER

Like this story? Subscribe to Operations!

Hospitality professionals turn to Operations as their go-to source for breaking news on guest rooms, food & beverage, hospitality trends, management, and more. Sign up today to get news and updates delivered to your inbox daily and read on the go.

THE MENU

The restaurant’s menu centers on raw, cured and wood-fired dishes, with a focus on seafood. While the menu will change regularly based on seasonality and availability, emblematic dishes indicative of the restaurant’s mission include: whole grilled fish for two sourced daily from Monterey Bay and surrounding waters ($42); The Left Coast, Baron’s take on a traditional seafood platter, with an assortment of ethically sourced fresh Pacific Coast seafood, house-baked Parker House rolls, furikake butter, pickles and house-made condiments ($50) and handmade bucatini pasta with confit duck leg, black truffle and wild mushrooms ($19).

Refined yet approachable options like the fried chicken with braised greens, Schoch Farms cheddar biscuits, house-made hot sauce ($27) and the locally sourced cheeseburger and fries with Schoch Farms East of Edam cheese, aioli, caramelized mushroom and onions ($16) will also be available. The marquee oyster bar will feature both wood-fired oysters with toppings like kimchi butter, sweet sausage and scallions ($4 each) and raw oysters served with toppings like Bloody Mary tomato, celery mignonette and fresh horseradish ($3 each).

The bar and lounge menu will feature elevated and approachable snacks like grilled Monterey sardines with shaved fennel, radish, citrus and olive oil ($12); Monterey red abalone cooked in its shell served with cauliflower, brown butter, citrus and salsa verde ($19); a play on chips and dip features black lentil dip paired with pink and long peppercorn potato chips ($7) and spot prawns sourced from Monterey Bay grilled over live oak with uni butter ($24).

THE BAR

The beverage program, centered on a progressive beer and wine selection, will feature barrel-aged spirits, an extensive assortment of tequilas and an approachable cocktail menu. As part of the beverage philosophy, a focus will be placed on carefully-crafted traditional cocktails made in their pure form, such as the Manhattan and the Blood & Sand.

A regular rotation of both draft and bottled brews will be showcased on the menu, highlighting a collection of beers sourced locally and throughout California. The wine list boasts a carefully-curated selection that pays homage to the greater Monterey area. Wines found throughout California will also be featured as well as an extensive selection of Champagnes and sparkling wines.

THE SPACE

An oyster bar and live-fire kitchen will serve as the heart and hearth of Salt Wood, surrounded by three dining environments - a full-service dining room, lively bar and lounge and al fresco patio dining. The 6,000 square-foot space will exude a warm casual elegance with a sharp modern edge including custom designed banquettes and light fixtures, as well as the integration of mixed slate, reclaimed oak and polished concrete flooring to define the separate dining spaces.

The restaurant’s design, spearheaded by Farouki Farouki, will echo the natural scenery of the California coastline, with a palette of greens, greys, blues and oxidized metal, accompanied by stunning views of the dunes. Many design elements, including a custom designed art feature wall, pay homage to the significance and local history of the area’s Indigo dye industry.

The dining room and an 815-square foot outdoor patio, with a fire pit and green living wall, will allow guests to use each space year-round. In addition, Salt Wood will offer accommodation for large groups and weddings for up to 150 people.

Suggested Articles

The country's first Radisson hotel will open in late-2021 in the city of Perm.

Ahead of next year's IHIF in Berlin, Corinthia's SVP/Hotel Development Paul Pisani shared how the company is wrangling new trends in luxury travel.

The company experienced an 0.8 percent decline in revenue per available room in constant currency and a 1.9 percent decline at actual exchange rates.