The Ritz Carlton, Half Moon Bay Multi-Course Chef’s Tasting Menu

One of the many highlights while staying at the oceanfront The Ritz Carlton, Half Moon Bay is dining at Navio for an exquisite multi-course dinner. Navio in Portuguese means ship, and the wood panel walls in the dining room and beautiful arched ceiling reminds one of a luxury ship. To tie in with this theme, the restaurant provides The Exploration Cocktail Series menu exploring the origins of world navigators with an immersive beverage experience, and curated wine list celebrating local and global vintages.

During the summer season, Executive Sous Chef Roberto Riveros and his culinary team create innovative California coastal dishes with exquisite flavors, textures and savory accompaniments. Under the careful supervision of Chef de Cuisine Francisco Simón, Navio celebrates the bounty of items along the Northern coast.

With a passion for food and cooking since childhood, Chilean-born Chef Roberto has over 18 years of international culinary experience at world-renowned restaurants including in Santiago, Barcelona and Hong Kong.

When he was the Chef de Cuisine at Ozone at The Ritz-Carlton, Hong Kong, the restaurant was named one of the “10 Best Rooftop Bars in the World” by Condé Nast Traveler. Inspired by his experience at Michelin star dining establishments, Chef Roberto launched a chef-led Private Kitchen concept at Ozone, where guests enjoyed a personalized seven-course menu that matched the bar’s exceptional city views. He brings this to The Ritz Carlton, Half Moon Bay now.

Prior to taking the helm at Ozone, Roberto spent six years at Three Michelin-Star Lasarte Restaurant in Barcelona, working under one of his greatest mentors Martin Berasategui, Twelve Michelin-Star Spanish Chef, whom taught him to respect and take special care of ingredients and that the guests should always leave happy. This evolved into Roberto’s own food philosophy of crafting dishes that are so well balanced and distinguished that they become a lasting memory for those who experience his creations.

Francisco Simón, Chef de Cuisine brings over 12 years of international culinary experience from Michelin-starred restaurants throughout Spain. His most recent kitchen, before Navio was Head Chef of Enoteca Paco Pérez in Barcelona, Spain. At Navio he oversees guests culinary experiences, delivering innovation cuisine that celebrates the bounty of the sea and the Bay Area’s sustainable ingredients.

We started with a spectacular amuse bouche, a brioche donut hole filled with an ethereal salmon mousse. It had a dusting of dried beet dust and dot of ricotta, salmon and caviar on top.  This was served with a glass of sparkling wine by sommelier Marcus Slosek. He poured a magnum of 2009 Philippoonnat Clos des Goisses into a wine glass.

Bright gold with fine, delicate froth mousse. Initially the nose is very expressive and complex, with spicy, toasted notes of chili and pepper. Fresh and mineral-driven, the fruity notes of Morello cherry and spices are apparent on the wonderfully long finish.

Next three cuts of ahi tuna loin were topped with chives and purple radish flowers and a pour of roasted pine nut sauce. It was served with a 2012 Arnaud Ente Meursault La Seve du Clos.

The thin and delicate tagliolini was topped with bright orange uni from the Fort Bragg area. The ethereal beurre blanc and dill sauce were heavenly.

When the fresh Petrale sole arrived with an orange sauce, and sections of sunburst squash and zucchini blossom tempura, it was served with a pour of 2007 Bentiere Condrieu. This is one of northern Rhône’s most distinctive wines.

The pretty golden Viognier had tasting notes of stone fruit, honeycomb and a bit of citrus pith with a minerality on the long finish. It offered a great balance and mouthfeel with lots of pleasing layers.

What I really enjoyed about the 28-day dry-aged striploin was the grilled Romaine lettuce and piquillo pepper sauce. It was paired with a pour of 2013 Ridge Monte Bello made with 80% Cabernet Sauvignon, 8% Petit Verdot, 7% Cabernet Franc, and 5% Merlot. Retired winemaker Paul Draper is now the Chairman of the Board of Ridge Winery, and the opaque ruby color wine from the nearby local Santa Cruz mountains is sommelier Marcus’ favorite. There is a hint of fresh currant, cherry, and cranberry fruits with violet floral notes. On the palate the wine is simply stunning, with a beautifully three-dimensional, refined tannic chassis.

One of the most unique courses was a melon and brie pre-dessert. I’ve never had brie cheese as an icy and savory sorbet. Around the sorbet there were small compressed pieces of sweet watermelon, honeydew and cantaloupe in a melon water. This was served with a tasting of 1983 Chateau d”Yquem offering an orange color nectar with a sugar content that is nicely balanced by the acidity. It offered a zesty and energetic finish with each sip.

The most stunning dish was the pluot on a plate with a scoop of Bellini sorbet. Cracking open what appeared to be a pluot, was actually a white chocolate shell glazed pink with a chocolate stem. Inside was poached and chopped pluots (plum and apricot), and almond chocolate mousse. Not only was this a visually stunning dessert, but it was served with a glass of Madeira from 1904.

The 1904 D’Oliveria Bual Maderia was the best combination of richness and elegance. The sweetness of the wine was balanced by the tang of acidity. One tastes luscious caramel, dates, baking spices and a hint of chocolate.

After this exquisite dinner, we walked out to the Ocean Terrace and sat at one of the  fire-pits to listen to a lone bagpiper dressed in a kilt. Playing at sunset almost every evening, this has been a tradition at the hotel since inception in 2001. While listening, guests sip a beverage, roast s’mores and watch the sun disappear beyond the horizon.

Guest dining at Navio have a choice of a three-course prix-fixe meal, seven-course Chef’s tasting menu and spectacular weekend brunch.