Splashes oceanfront restaurant returns with a new chef, reimagined menu, and a refined, ingredient-driven approach.
Part of a property-wide renovation, the refresh at this ocean-view destination includes an overhaul of the menu and a new executive chef, Peter Lai, who has previously headed the kitchens at Bourbon Steak in Dana Point and Water Grill in Costa Mesa. He arrived at Splashes in July, bringing a seasonal, ingredient-driven, globally inspired approach to cuisine.
The menu is plentiful and alluring. Offerings during my visit included a tableside lobster bisque, a generous spoonful of seasoned lobster arriving in a bowl, the warm, creamy broth poured at the table. The ahi tuna crudo was a colorful mix of ruby-hued seafood, compressed strawberry, purple radish, watercress, and a spicy-tangy aji amarillo emulsion. A thin, lacy sheet of charcoal crisp gave the dish an interesting, elegant touch.
Every dish looks like a work of art, with a taste to match its beauty. The Bristol scallops are another example. Three expertly seared bivalves arrived atop a delicate pea puree. Purple carrots glazed in a cardamom gel poked between the plump rounds into a bed of whole peas. Delicate saffron “glass” shavings looked pretty wedged into either end of the plate, giving the dish an amber splash of color, crispy texture, and nuanced flavor…