Sky Room lovers rejoice: it re-opens Nov. 19.
The Fairmont Breakers has been years in the making. Dates have been perpetually pushed back due to the pandemic and construction constrictions. Taking over the historic building that once operated as a senior home, it lines the southern end of Ocean between Collins Avenue. And it’s official: online reservations for stays can begin on Nov. 19.
And now, the famed Sky Room—the top-floor restaurant that has existed since 1946—is accepting reservations on Open Table.
The Sky Room’s inaugural menu
Hors D’ouevres
- Parker House Rolls & Cultured Butter
- Farmer’s Market Crudité with Fermented Green Goddess
- Sea Urchin “Avocado Toast” with Half Moon Bay Wasabi
- Caledonian Blue Prawn Cocktail with Preserved Lemon Aioli
- Duck Liver Parfait with Burnt Honey, Lavosh
- Oysters—Half Dozen or Dozen—with Apple Cider & Shallot Mignonette
- Oysters Rockefeller—Half Dozen or Dozen
- Clams Casino
Appetizers
- Sky Room Caesar with grated egg, romaine, anchovy breadcrumbs
- “Garden of” Butter Lettuce & Castelfranco with Fuyu Persimmon, Herb Vinaigrette
- Grilled & Glazed Heirloom Carrots with ginger puree, carrot top pesto, pine nut crumble
- Salt Roasted Beetroot with macadamia tofu, confit kumquat, sorrel
- Kingfish Crudo with Hearts of palm, pickled nashi pear, saffron vinaigrette
- Dungeness Crab Cake with Smoked trout roe & caviar butter
- Grass Fed Steak Tartare with Egg jam, pickled mustard, potato crisps
What about the main entrees?
Those are being dubbed “Sky Room Specialities” and are as follows:
Sky Room Specialties
- Crispy Maitake Mushrooms with Glazed root vegetables, chanterelle bordelaise
- Pacific Black Cod with braised endive, oloroso hollandaise
- Butter Poached Maine Lobster with Parisienne gnocchi, Sauce Americaine, fennel
- Dry Aged Duck “A l’orange” with duck confit dirty rice, winter citrus jus
- Campo Grande Iberian Pork Presa with Rancho Gordo ragout, fermented cabbage, dandelion
- Flannery Beef Hangar Steak with Duck fat potatoes, sautéed kale, anchovy butter
- Whole Roasted John Dory (MP) with Yuzu Kosho beurre blanc, herb salad
- Whole Roasted Organic Chicken with Confit leeks, tarragon cream, jus gras
- Mustard Crusted Lamb Rack with Tomato mint jelly & lavender jus
- California Wagyu Beef Wellington with Mushroom duxelle, prosciutto, bordelaise
Sides
- Double-creamed bloomsdale spinach
- Roast Delicata Squash chestnuts, pomegranate
- Grilled Broccoli with black garlic butter, parmesan tuile
- Pommes “Sky Room”
