Adelaide, the vibrant coastal capital of South Australia, boasts stunning parkland, prestigious museums, and an annual arts festival that celebrates creativity.
"Adelaide, the restaurant at L’Auberge Del Mar, is located on the hotel's back patio facing the ocean. It presents a menu crafted by executive chef James Montejano, a North County native, emphasizing 'California coastal cuisine.' The offerings include bluefin tuna tartare, chicken liver pate, steak tartare, and a unique Surf and Turf featuring A5 Miyazaki wagyu and butter-poached lobster. Montejano's approach highlights local seafood and produce, such as heirloom tomatoes from Valdivia Farms and avocados from Stehly Farms, while incorporating global influences like Thai-inspired pumpkin soup." - Abby Aguirre
"There are several indoor and outdoor private dining spaces at this Del Mar restaurant with prime views of the Pacific Ocean. A stylish private dining room called the Pearl is set aside for parties of 12 and the Library for 40 guests while the outdoor Ocean Terrace with pier-like wooden flooring juts out closer to the water and can seat 20." - Helen I. Hwang
"This Del Mar restaurant with views of the Pacific Ocean is hosting a Thanksgiving buffet from 11 a.m. to 4 p.m. with new chef Larry Monaco’s seafood inflections on the traditional meal. Highlights include a carving station, a raw bar, and a variety of traditional desserts. The cost is $170 per adult." - Helen I. Hwang
"Anchoring L’Auberge Del Mar Hotel, the seafood-forward restaurant boasts views of the Pacific Ocean with outdoor dining. Chef Nick Green is boosting the menu with a pop-up oyster bar every Wednesday evening with favorites like the charcoal-grilled Pacific oysters with mezcal butter." - Helen I. Hwang
"The Del Mar restaurant with sweeping views facing the ocean is offering an Easter brunch from 10 a.m. to 2 p.m. Sesame-crusted ahi tataki and short rib benedict are a few of the highlights. Celebrate with a mimosa flight that comes with a choice of three fresh juices from a medley of six, including orange, pineapple, and green juice." - Helen I. Hwang
