Recently we were invited to a media dinner at Vessel restaurant in the Kona Kai Resort & Marina, to get a sampling of the revamped menu under new executive chef Roy Hendrickson.
Our meal started out with a small plate of thinly sliced beef, dressed with lemon, accompanied with pea shoots and crispy capers. It was well balanced and a good start to the meal.
Heirloom Apple Salad
Crisp butter lettuce greens, a wedge of humboldt fog cheese, and a lemon olive oil vinaigrette. The star of the dish were the trio of seasonal apple varieties used.
Porcini Dusted Sea Bass
The tender sea bass was dusted with powdered porcini mushrooms, sitting on top of a bed of baby potatoes. On the plate was also an avocado mousse and crunchy pistachios. I really enjoyed the preparation of the fish.
When I read the description of this dish, I was a little doubtful. Grilled sourdough, drizzled with olive oil, accompanied with a scoop of Belgian Callebaut chocolate ganache. But it worked and this may have been my favorite dish of the night. The grilled sourdough was the perfect contrast to the rich and sweet ganache. It was a lot like eating Nutella on toast, but in an upgraded form. I need to recreate this one at home.
Overall, we had a great first impression of Vessel Restaurant. I’m always a little hesitant writing about media exclusive events as I wonder how representative it is of a true experience. We left with a good first impression though, and would like to come back and dine here for a regular visit.
Disclaimer: Our meal was complimentary but all opinions expressed are my own.
Vessel Restaurant at the Kona Kai Resort
1551 Shelter Island Drive, San Diego, CA