Welcome to a beautiful symphony of flavours developed with the ultimate dining experience in mind. As most everyone knows, the cuisine is famous at the Marina Restaurant, with menus beautifully designed and prepared by Executive Chef John Waller using the wide array of ingredients available on the West Coast.
Fall is an important season for Chef John Waller when his “West Coast Rustic” style comes into its own and celebrates the richness of the changing seasons. Chef finds his muse in the kitchen while creating preserves and a vast range of pickles, chutneys and mustards to add sensational special touches to his seasonal entrées. As a counterpoint to his mastery in the kitchen, he also uses his creativity to personally hand turn pottery to showcase his condiment masterpieces.
Fresh, local, seasonal and innovative has always been John’s credo and it comes through in everything he does from ‘shawarma’ spiced grilled squid and octopus to his coriander and fennel rare albacore tuna. And if you believe the true genius of a kitchen lies in the details, the black olive mustard used to top the grilled ribeye steaks is all you need to know. The Marina Restaurant culinary vision is guided by Chef’s dedication to impeccable menu items and the special touches that bring all of the flavours of autumn to life.
The shift to the fall menu is accented by the incredible backdrop of sky and ocean, the mood and light change with the seasons, from pink sunsets in summer to the richer notes of fall.
