At Ocean Prime, quality, consistency, and genuine hospitality have always guided the menu. This latest evolution, nearly 20 years in the making, thoughtfully refines select offerings to elevate the guest experience while staying true to the brand's roots. Guided by an ingredient-forward philosophy, the culinary team streamlined preparations so premium seafood and proteins take center stage, delivering cleaner flavors and more refined presentations. Rather than chasing trends, Ocean Prime chose authenticity: exceptional food, a classic cocktail-driven bar program, and genuine hospitality from great people. The result is a menu that feels elevated and modern, yet timeless, unmistakably Ocean Prime, with new additions like scallop au gratin and expanded sushi and seafood options.
Hamachi Crudo: This dish was inspired by our travels, and we really wanted to lean
into clean and bright flavors. We choose white soy because it is lighter and saltier than
traditional soy. We incorporated citrus in both the sauce and on the plate to add some
sweetness and also brighten the flavors of the dish. The mixture of fine cut vegetables
on top adds texture and crunch but also adds some complexity and bite from the daikon
and red radish. The chili oil and sriracha vinaigrette round out the dish with hints of
spice and add some additional acidity. The idea is that all the flavors work together
instead of drowning each other out.
Parmesan Baked Scallops: The inspiration for this was Coquilles Saint-Jacques. A
classic French presentation of sweet bay scallops. Scallops which are naturally sweet
balance well together with the dryness of the white wine and the richness of the cream,
butter, and cheese that are baked around them. We used more parmesan than Swiss
and add in buttered leeks. Then we bake them with garlic oil infused breadcrumbs
which add a nice crunch to the dish. The garnish of fresh lemon zest and chopped
chives help the dish not eat to heavy and give the flavors a little more definition.
Miso Cod: The Cod is a black cod which is known for its rich flavor and does so well
with being marinated in the salty miso mixture. We let it marinate overnight and then
allow it to cook until the sugars caramelize giving it that distinct color you expect with a
miso dish. The broth is complex with soy, sesame, mushrooms, and fish sauce that all
get balanced out from the sweet and rich flavored fish. Then the savory flavors of the
shrimp and scallop dumplings along with the fresh spinach, red radish and chili oil finish
out the dish giving our guests a flavor packed dish that is delightful and very different
from what we traditionally over on our menus.
Chocolate Cake: During our R&D we saw a lot of nostalgic desserts. So, the idea
behind this dish was an elevated classic chocolate cake that you want a cold glass of
milk with! We use both dark and black cocoa powder for the cake that gives it a real
richness. The espresso mousse and whipped chocolate ganache add a creamy and
luxurious texture to the cake. Adding in the gold accented chocolate garnish is fun and
adds in a unique texture. The large slice and warm chocolate ganache poured table
side add a little show to the dining experience and help end the meal with some wow
factor.