Boathouse Collective serves a family-style menu created by Executive Chef Mathieu Royer, who earned his culinary credentials at Pizzeria Ortica, Hinoki and the Bird in Century City, and Morimoto in Napa Valley. Designed to be as unpretentious and approachable as the space in which it is served, Chef Royer’s menu emphasizes locally-sourced, organic and seasonal ingredients combined with inspiration from his global travels and training under master sushi chef Gen Mizoguchi.
Boathouse Collective highlights a blend of elevated cuisine and showcase emerging musical and artistic talent on its stage and on its walls. Additionally, locals can expect a series of one-off and culinary events including guest chef dinners in the coming weeks and months ahead. The interior features communal, high-top and bar seating, and decorative objects that point to the history of the building and area. Nautical décor is a nod to the boat-building company Ditmar-Donaldson who hand-crafted wooden ships here during the golden age of Costa Mesa’s nautical industry. The ceiling is adorned with classic surfboards paying homage to the legendary surfboard shapers of the area, from Peter Schroff to Hobie Alter.
Boathouse offers a full-service bar serving classic cocktails with a modern twist, all crafted with housemade ingredients.