Summer 2025

190 C A R M E L M A G A Z I N E • S U M M E R 2 0 2 5 The food at the award-winning Sierra Mar restaurant (known for its wine list)—which is open to the public with limited availability and is situated 1,200 feet above the ocean—is deli- cious, natural and ideally proportioned to allow for the enjoyment of multiple dishes without being burdened by large servings. Breakfast is made to order and includes a station to make your own trail mix and other easy-to-grab treats for those wanting to pack something for a hike around the property. Lunch can be enjoyed on site or delivered to those wanting to picnic, while dinner can be served in the restaurant or brought to guest rooms. “Our Director of Culinary, Reylon Agustin, fosters an ethically sourced culinary philosophy centered around balance, seasonality and a deep appreciation for the bounty of Monterey County and Northern California,” Lee says.“His dedicat- ed team—including Executive Chef Il Hoon Kang—has a remarkable way of showcasing local ingredients without overwhelming the plate. Every dish at Sierra Mar is thoughtfully made to create a journey through flavors and textures, all while keeping portions balanced so guests can enjoy several courses. Our team sources ingredi- ents from local farms, forages from our sur- rounding landscape, and harvests from our on- site Chef ’s Garden—resulting in nourishing dish- es that are representative of the region.” The frequent sustenance provided for guests The complimentary breakfast at Sierra Mar is cooked to order and features ingredients from the Chef’s Garden on property as well as from local farms. Sierra Mar restaurant has more than 3,200 wine selections, many from the local region, along with a strong international wine component. An intentionally designed prix fixe menu reflects the bounty of the Central Coast, while a vegan option is also offered.