Ocean Prime founder and CEO Cameron Mitchell has owned a home in Sarasota for 20 years. He calls this Ocean Prime, the brand’s 19th location, a "passion project." He declines to choose a favourite item on the Ocean Prime menu, which offers steaks, seafood entrées, sushi, fresh oysters and more, but does divulge that his wife’s favourite dish is the Sonoma goat cheese ravioli. "It’s been on the menu since day one," he says. "It’s rare for a brand of our age to have a unique menu item that sticks around that long. And my wife, she just loves it."
Located in the heart of The Quay in Sarasota, a new 14-acre waterfront destination in the Sarasota Arts & Culture District that merges the scenic waterfront marina setting with luxury residences, upscale shopping, and premier culinary experiences, Ocean Prime opened in December 2024, offering an truly exceptional ambiance, a chef-curated menu by Executive Chef Nicholas Pratt, serving signature handcrafted cocktails, and Wine Spectator honoured wine list in a beautiful space.
Arriving for dinner on a balmy Saturday evening after a wonderful concert at Sarasota's Van Wezel featuring the music of Bernstein and Mahler, we launched our dinner with a few glasses of Nino Franco's Rustico Valdobbiadene Prosecco Superiore, followed by Ocean Prime's signature Ocean Roll with tuna, salmon, hamachi and avocado with wasabi and pickled galangal, which was sensational. We were off to a fine start. Widely celebrated for its fresh seafood and raw bar, Ocean Prime offers a curated selection of USDA Prime steaks, including Filet Mignon, New York Strips, and Ribeyes. Thus, the stage was set. Beginning with a fabulous Caesar Salad served with savoury parmesan crisps, we followed with filet mignon and steak au poivre served with creamed spinach and garlic roasted mashed potatoes, enjoyed with Poggione Rosso di Montalcino. With excellent service, delicious cuisine and fine wine, we shall return.
Nino Franco's Rustico Valdobbiadene Prosecco Superiore
The Ocean Roll was absolutely delicious
Caesar Salad with crisp romaine, garlic dressing, parmesan crisps, and brioche croutons
served on a chilled plate with a chilled fork
Ocean Prime French Onion Soup
Serves 6–8
3 tbsp blended oil
2 lbs yellow onions, julienned
1/2 cup green onions, sliced
1/3 cup leeks, diced (white parts only)
1/2 cup shallots, diced
3 tbsp Marsala wine
6 cups chicken stock
2 cups beef stock
2 tbsp beef base
Kosher salt & black pepper, to taste
1/2 loaf brioche or sourdough bread, cut into 3-inch rounds
1/2 cup blended oil, for the croutons
1 tbsp kosher salt, for the croutons
1 cup Swiss cheese, grated
1 cup provolone cheese, grated
1/2 tsp fresh parsley, minced
In a heavy-bottomed pot, slowly caramelize the yellow onions, leeks, and shallots in blended oil over low heat, stirring often until dark brown. Deglaze with Marsala wine, scraping up any caramelized bits, then stir in beef base. Add chicken and beef stock. Simmer gently, allowing flavors to meld and the soup to reduce slightly. Skim impurities as they rise. Season with salt and pepper throughout.
While the soup simmers, prepare the croutons. Slice brioche or sourdough into ½-inch rounds, slightly larger than your soup crock. Brush with oil, sprinkle with salt, and bake at 275°F for 20 minutes until golden and crisp.
To serve, ladle soup into oven-safe crocks. Top with a crouton and a mix of Swiss and provolone cheese. Broil until the cheese is melted, bubbly, and golden brown.
Garnish with fresh parsley and serve immediately.
Ocean Prime Ahi Tuna Tartare
Serves 4
12 oz sushi-grade Ahi tuna, finely diced
1 small shallot, minced
2 stalks scallions (green parts only), chopped
1 tbsp fresh ginger, grated
1 tsp toasted sesame oil
1 tbsp toasted sesame seeds - black or mixed
2 tbsp soy sauce, or to taste
1 tsp Lemon zest
1 ripe avocado, diced (or mashed with lime juice for a base)
Micro cilantro or cilantro leaves, for garnish
Dice the sushi-grade tuna into small, uniform cubes, then in a medium bowl, combine the diced tuna, minced shallot, scallions, grated ginger, toasted sesame oil, sesame seeds, lemon zest, and soy sauce. Keep the mixture in the refrigerator while preparing the plating to ensure it remains fresh.
To plate, use a ring mold placed in the centre of the plate. Place a layer of diced, or mashed, avocado at the bottom. Top with the tuna mixture, pressing down gently with the back of a spoon to ensure a firm shape. To serve, gently lift the ring mold, and garnish with micro cilantro and additional sesame seeds. Serve immediately, with a garnish of fresh grated ginger on top.
Ocean Prime Jalapeño au Gratin Potatoes
Serves 7-8
1/2 tbsp oil
2 1/2 lb Idaho potatoes, peeled
2 cups heavy cream
1 oz sliced jalapeño pepper
1 tbsp Kosher salt
1/2 tbsp white pepper
2 oz of grated Gruyere cheese
Preheat the oven to 350°F and grease a 9×11 baking pan with oil. Slice the peeled potatoes to 1/8-inch thick using a mandolin. In a sauce pot, simmer the heavy cream and jalapeños, but don’t let it boil. Season with salt and white pepper, then allow to steep for 10 minutes. Layer the sliced potatoes in the greased pan, sprinkling each layer with salt and pepper. Pour the steeped cream and jalapeños over the potatoes, covering them completely. Cover the pan with plastic wrap, then top with aluminum foil, poking a few holes for ventilation. Bake on a baking sheet for about 90 minutes, until the potatoes are tender in the centre. Remove the foil and top with grated gruyere, and place back into the oven until the cheese is golden and bubbly. Serve hot and enjoy!
