On a recent trip to Malibu I had the opportunity to dine in the Sunset Restaurant, which is located on Westward Beach Road on the former site of the Grey Whale Restaurant.
The chef, Jake Rojas, is making some amazing creations there. Jake was the head chef at the Inn of Seventh Ray in Topanga, was the former sous chef to Joel Robuchon at the
Mansion in Las Vegas. He also worked for chef Alain Ducasse at the "world renowned restaurant" Mix in the Hotel at the Mandalay Bay.
The appetizer included tastes of oyster, tuna, shrimp and lobster paired with a Mosel German Riesling. It was a great pairing with some delectable and delicate tastes.
The next course consisted of cooked Butternut Squash, Pink Lady Apples, my favorite apple, Arugula, Pomegranate, Toasted Pepitas and a fine Sauvignon Blanc from Washington.
The entree consisted of a peerless Black Cod Brandade, Tomato Confit, Caperberries and a Beurre Noisette by the Hoyt Family Vineyards located in Malibu.
A Brandade is a pounded combination of salted or smoked fish, olive oil, garlic, milk and cream. The fish was very soft and moist with a exquisite and refined taste.
The next course was Maple Scented Yams, Roasted Parsnips, Candied Cabbage, Brussel Sprouts and a fine Sempler Cabernet Sauvignon from Malibu.
For desert was a mix of Pink Lady Apple Strudel, Butter Pecan Gelato, and Carmel Apple Butter.
The Sunset is highly recommended for its gourmet cuisine and fantastic ocean views. The menu also features more every day dishes as Hamburgers, Steaks and Broiled Fish.
The appetizer included tastes of oyster, tuna, shrimp and lobster paired with a Mosel German Riesling. It was a great pairing with some delectable and delicate tastes.
The next course consisted of cooked Butternut Squash, Pink Lady Apples, my favorite apple, Arugula, Pomegranate, Toasted Pepitas and a fine Sauvignon Blanc from Washington.
The entree consisted of a peerless Black Cod Brandade, Tomato Confit, Caperberries and a Beurre Noisette by the Hoyt Family Vineyards located in Malibu.
A Brandade is a pounded combination of salted or smoked fish, olive oil, garlic, milk and cream. The fish was very soft and moist with a exquisite and refined taste.
The next course was Maple Scented Yams, Roasted Parsnips, Candied Cabbage, Brussel Sprouts and a fine Sempler Cabernet Sauvignon from Malibu.
For desert was a mix of Pink Lady Apple Strudel, Butter Pecan Gelato, and Carmel Apple Butter.
The Sunset is highly recommended for its gourmet cuisine and fantastic ocean views. The menu also features more every day dishes as Hamburgers, Steaks and Broiled Fish.
TASTY BLACK COD ENTREE
DELICATE DESERT WITH PINK LADY APPLES
MASTER CHEF JAKE ROJAS
by David Wallen
Restaurant Writer
SoCal.com
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