The Sur House restaurant, helmed by Executive Chef Paul Corsentino, rises high above the Pacific where the forest and sea converge. Drawing on his experiences in kitchens across the country, Corsentino crafts coastal cuisine—using Pacific-sourced seafood delivered by local fishermen, free-range meats from local farmers, produce from nearby foragers and homemade accoutrements—inspired by the sustainable ingredients of California’s Central Coast and the melting pot of America’s culinary havens.
A 10,000-bottle cellar of small-production Central Coast wines has been carefully assembled by a team of local vintners and The Sur House sommelier. Craft cocktails and a curated selection of beer, along with a specialty bar menu, also are offered.
The elegant, rustic setting, highlighted by natural wood interiors and furnishings, is every bit as awe-inspiring as the cuisine. And the expanded ocean-view patio and windows all overlook Mother Nature’s own melting pot of Big Sur—on one side, the infinite ocean and rugged coast beckon; on the other are mountains, sprawling redwoods and wildlife.
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