At the Atlantic Hotel
The Ocean Restaurant is one of a small, select handful of restaurants in Jersey that have achieved renowned Michelin Star status. Part of the beautiful 4 star Atlantic Hotel and overlooking St. Ouen’s bay into the Atlantic Ocean, the restaurant is a must visit, showcasing modern British booking whilst using the very best produce that Jersey has to offer.
The Ocean is led by Executive Head Chef Mark Jordan, who also helms his own Jersey sea-front restaurant, Mark Jordan At The Beach. Mark’s menus at the Ocean Restaurant feature an extensive a la carte, daily changing set menus, and carefully selected vegetarian dishes.
From the moment you enter the Atlantic Hotel and the Ocean Restaurant, it’s clear that you are somewhere special, an ocean view hotel and restaurant decorated with fresh island déceor; white-washed walls, paintings by local Channel Islanders, Jersey granite, and both classic and contemporary furniture creating a unique atmosphere. The hotel and its extensive landscaped gardens are sandwiched between Jersey’s west coast and one of the island’s premier golf couses, creating a quiet, relaxing, and luxurious setting for your visit.
The main purpose of a visit to a Michelin starred restaurant is, of course, the food. And this food doesn’t disappoint in the slightest. The Ocean Restaurant prides itself on a close relationship with the finest Jersey producers, and works closely with the Genuine Jersey Products Association. During the summer months, the seven course taster menu brings the island’s outstanding fresh food to fore, each and every course using Genuine Jersey produce in Ocean’s signature style.
Menus at the Ocean exhibit a fantastic spread of fresh fish, meats, and vegetarian ingredients. Starters cover a broad selection of flavours, simple dish titles such as ‘Squab’, ‘Scallops’, ‘Duck’ and ‘Tuna’ playing down the complex and mouth-watering combinations on the plate. Favourites include the squab, pot-roasted pigeon with Roquefort cheese and a poached pear risotto; the tuna, a seared tuna Nicoise served with motra caviar and an anchovy cream; and the beautiful Bouillabaisse, a glorious stew of fresh Jersey seafood and shellfish with safron aioli, lobster cappuccino, and bok choi.
The main courses continue the menu’s standard of simple descriptions paired with multi-layered taste sensations. Dishes from the land, including beef, duck, and chicken specialities, ensure that carnivores are very well catered for. The beef dish in particular is a sensation to behold, an assiette of various beef tastings being accompanied by a red wine and beef marmite. Living up to its name, the Ocean Restaurant utilises its excellent relationship with local fishermen and suppliers to provide the freshest and tastiest fish dishes you’re likely to find. From tangy, orange-coated fillets of red mullet to the best Jersey scallops and local brill with an oxtail tortellini, you’ll be in fresh seafood heaven.
Slightly overlooked in many restaurants, the dessert selection at the Ocean is a treat in itself. Whether you’re looking for rich and indulgent flavours, palette-cleansing fruitiness, or the salty savoury kick of a strong farmhouse cheese, there’s a perfect dish to bookend your perfect meal. Highlights include the sharp and sweet nougatine of raspberry, vanilla cream, and raspberry sorbet, and the very decadent chocolate tart, served with gold leaf and milk ice cream.
The wine list features a perfect match for every meal, complimenting the interesting and unique flavours created by Mark Jordan. Head Sommelier Sergio dos Santos and Restaurant Manager Martinho de Sousa share their intimate knowledge of the day’s dishes and the wines on offer with authority and friendliness.
As well as being a recognised senior figure in Jersey’s culinary scene, Mark Jordan promotes the best of Jersey produce throughout the UK, and will be appearing on BBC’s Saturday Kitchen with James Martin, on 12th May 2012. Mark will be cooking Jersey fish and local asparagus on the programme, showcasing the stunning ingredients that Jersey locals are lucky enough to have on their doorstep.
“We are delighted that Mark has once again been invited back to the Saturday Kitchen studios to promote both the hotel and Jersey. The timing could not be better for us as May is our busiest booking period and it is also just one week before the start of the Jersey Food Festival.”
– Patrick Burke, Owner of the Atlantic Hotel
The 4 star Atlantic Hotel is open all year, please visit our Atlantic Hotel page to find out more and book your inclusive holiday to Jersey. Booking at the Ocean Restaurant is strongly recommended.