Located atop a rugged bluff overlooking 50 miles of stunning California coastline is The Ritz-Carlton, Half Moon Bay. Recognized as the only San Francisco Bay Area oceanfront resort, this property is a timeless, elegant resort that is home to 261 rooms, a relaxing spa, a world class golf course and fine dining.
The resorts coastal seafood restaurant, Navio, offers dinners panoramic Pacific ocean views alongside unparalleled dining experiences that include Navio’s weekend brunch which is an all-you-can-eat à la carte brunch experience of individually plated dishes which can be ordered in any quantity during a two-hour experience. Guests are invited to indulge in fresh seafood; farmer’s market inspired salads; traditional brunch favorites with a seasonal spin; prime cuts; and a wide array of desserts.
For special occasions, Navio also offers a seven course chef’s tasting menu inspired by the seasons and the freshness of the sea, with an optional wine pairing. The menu consists of innovative, yet approachable cuisine and includes highlights like the ahi tuna loin with purple radish; Flannery 28-day dry ages strip loin with anise herb potatoes and black garlic; Kaluga caviar with cauliflower puree and toasted brioche; tagliolini with Fort Bragg uni; and Pacific bass with green asparagus and hollandaise sauce.
Most recently The Ritz-Carlton, Half Moon Bay promoted Chef Roberto Riveros from Executive Sous Chef to Executive Chef in which he oversees all the resort’s culinary operations. With over 18 years of culinary experience around the globe, including at world-renowned restaurants in places that include Santiago, Barcelona and Hong Kong, he’s excited to leave his own culinary imprint on the resorts menus.
Alongside the news of this promotion is the return of the property’s Global Cuisine Series after a two-year hiatus. The Global Cuisine Series lineup includes Michelin-starred chefs from across the country to collaborate for one weekend each at the resort’s Navio restaurant. Each chef will be on site to execute dishes reflective of their respective establishments for their weekend, with dishes appearing on the Friday and Saturday Chef’s Tasting Dinner Menus, and Saturday and Sunday Brunch at Navio. For more information on the chefs and event programing, click here.
We chatted with Chef Riveros on Navio’s menu, inspiration and more. Here’s what he had to say.
Talk about the inspiration for the menu at Navio. What drives the menu? Does it change seasonally?
Local and seasonal ingredients and products drive the Navio menu that is crafted with modern techniques. We change our menu seasonally about four to five times a year. During the holidays, it is extra special as we incorporate an elevated spin on traditional holiday dishes.
What was the impetus to revamp the brunch and dinner menus?
Our goal is to always make Navio a unique and memorable experience.
Talk about the seven-course tasting menu. What are the stand outs?
We would like to highlight local Flannery beef where we incorporate their outstanding 28 day dry aged strip loin on our menu, incredible uni from Fort Bragg, duck from Sonoma as well as baby strawberries from East Palo Alto.
How does a dining experience at Navio differ from other fine dining experiences?
Everything from our spectacular location with an ocean view ambiance, to the thoughtful cuisine, and personalized service, an experience at Navio is unique and memorable.
What is the brunch menu like? What are stand outs there?
Our Navio brunch is quite popular – it is small plates-style and presented in 25 to 30 dishes on the menu so guests are able to savor a wide variety of cuisne. Guests are able to order as much as they would like and to their heart’s desire of a menu featuring fresh seafood, farmer’s market inspired salads, traditional brunch favorites with a seasonal spin, prime cuts, specialty desserts, and more.
What do you hope guests take away from a dining experience here?
We hope our guests are wowed by how wonderfully orchestrated their dining experience was and that in addition to an incredible tasting of dishes, they discovered a new favorite ingredient.