We tried the Paradisaea chef’s menu recently and it was an incredible experience. From start to finish every bite showed care and creativity. The dining room in Bird Rock felt both luxury and welcoming. As an added experience we were seated at the chef’s table, which has a great view of the open kitchen. What we ate made it clear that Chef Anders elevates the Paradisaea chef’s menu in every course. The restaurant is in La Jolla, which gives it a laid-back coastal setting that fits the meal well.
The chef’s menu experience
The Paradisaea chef’s menu is more than dinner. It is a carefully timed journey of flavors, textures, and craftsmanship. For $130 per person (with the whole table choosing the menu) you get five courses, each with thoughtful execution. The kitchen is also open to tailoring meals to dietary restrictions if you let them know ahead of time.
The Paradisaea chef’s menu changes every night. Chef Anders chooses each course for you, pulling dishes from the main menu and adding new creations he makes just for the tasting. I am sharing the courses that we got to enjoy at our chef’s tasting.
Our Paradisaea chef’s menu began with an amuse of beef tartare. An eye-of-round steak from Thompson Heritage Ranch, cured egg yolk emulsion, pickled kohlrabi, chives and shallots served with house rye bread. The dish set a high bar.
Next came a citrusy hamachi crudo dressed with white soy vinaigrette, ponzu, and tangerine gel with kumquats. It was a fresh and bright first course that showed the kitchen’s skill at balance.
The second course was a beet risotto made from beets from Sage Hill Garden. It came with confit fennel, parmesan sabayon, and a rye crumble that added texture.
For the third course we had pan-seared halibut placed on a celery root purée with fermented celery root, brown butter miso vinaigrette, hazelnuts, and pommes allumette. Demonstrating the kitchen’s skill, we also got the halibut seared in lobster butter over butternut squash purée, with lobster-winter squash bisque and pickled pearl onion It was a rich, more decadent variation.
For the fourth course, we enjoyed an heirloom chicken ballotine stuffed with golden chanterelles. It came with a spinach and leek soubise, tarragon chicken jus, and pickled apples with mustard seed. We were also served a luxurious beef wellington. The filet mignon was wrapped in truffle mousseline, guanciale, Swiss chard, and house-made brown butter puff pastry. It was served with pommes purée, winter truffle, and sauce bordelaise.
Dessert began with a playful black currant “faux caviar” amuse on whipped white chocolate ganache with sablé Breton. We also tried a dark chocolate sorbet over a burnt Italian meringue, topped with hazelnut praline, caramel sauce and tempered chocolate. Our Paradisaea chef’s menu lives up to its promise.
Craft cocktails to match the meal
Part of what makes the Paradisaea chef’s menu stand out is the drink program. The full bar offers artful, well-crafted cocktails that pair with the food. The restaurant is known for serious cocktails, with a curated selection of original and classic drinks. Each cocktail added to the experience, rounding out the meal beyond just the dishes.
If you go for the Paradisaea chef’s menu, I recommend also treating yourself to a house cocktail. It elevates the entire dinner.
You can make a reservation for the Paradisaea Chef’s Menu through OpenTable.
