The Omphoy Ocean Resort’s new restaurant, Malcolm’s, opens to the public tomorrow night.
It replaces the former Michelle Bernstein restaurant that was in operation at The Omphoy for two-plus years until Bernstein’s association with the 122-room oceanfront boutique hotel ceased a couple of months ago.
The culinary team at Malcolm’s is led by 36-year-old Chef Michael Wurster, who comes to The Omphoy with an impressive background, including working at such New York restaurants as Lutece, Le Cirque and the Icon at the W Hotel.
Wurster’s menu at dinner-only Malcolm’s includes crowd-pleasers and signature items that emphasize local and seasonal ingredients. The menu periodically will change, but here are some highlights one can expect at tomorrow’s debut:
Among the appetizers, which start at $8: tuna tartar, seafood ceviche, crab-stuffed avocado, and burrata with lobster, eggplant and basil.
Salads include Caesar and Cobb—to which lobster, chicken or shrimp can be added—plus, among others, a grilled vegetable salad with asparagus, zucchini, corn, avocado, tomato and baby lettuce.
Main courses, which range in price from around $16 to $28, include tempura cod with house-cut fries and malt-vinegar aioli; swordfish with chickpea, tomato, mushroom and spinach emulsion; grilled skirt steak with Bearnaise and peppercorn sauces and Bermuda onion rings; and cold poached salmon with hearts of palm, orange, arugula and champagne vinaigrette.
A Prime beef burger is made from ground short rib and hanger steak.
A variety of sandwiches are offered, such as turkey club and Croque Monsieur, among others.
Among the desserts: Key lime pie, house-made ice creams and sorbets, and black-forest gateau with bandied cherries and creme Anglaise.
In addition, Malcolm’s offers a cheese-and-charcuterie menu, plus Russian golden osetra and Siberian sturgeon caviars, served by the ounce and with such accompaniments as blinis, creme fraiche, parsley, cooked egg and shallots.
For more information or to make a reservation, call 540-6440.
