The Amazing Harbor House Inn Restaurant

I recently stayed at the Harbor House Inn and had an absolutely amazing stay and culinary experience. The service was over the top, as well as the rooms, and spectacular views. One of the highlights of my visit was eating at the Harbor House Inn Restaurant led by Chef Matthew Kammerer a beyond talented, engaging, young and handsome culinary talent.

Continue reading below to see The Amazing Harbor House Inn Restaurant.

The Harbor House Inn Restaurant

The Michelin Star restaurant at the Harbor House Inn, has an amazing and delicious 11 course dinner menu. Along with a great wine and cocktail menu to enjoy with your meal. I’ll be sharing some of the photos from the restaurant alone with their mouthwatering meals.

Robert and I getting ready to head into The Harbor House Inn Restaurant. This visit was a celebration of our one-year Anniversary together. I can’t think of a more fabulous destination along California’s Northern coast to celebrate such a momentous celebration than at Harbor House Inn!

Enjoying our first course of Raw Rock Fish of the eleven-course meal!

The third course was a Crab and Kelp in a soup-like tea. The tableside presentation was just as magnificent as this flavorful dish.

Everything is so detailed and prepared so beautifully.

The fourth course was an Abiline Mushroom with Kodji on a plum toast.

The fifth course was a Red Abalone from the Monterey Bay. Once again the presentation here was quite impressive and so was the dish. As someone who doesn’t eat a lot of fishy fish, I find Abalone quite tasty and non-fish-like.

Cheers to a great evening at a spectacular restaurant, definitely one you must try when you get the chance.

The sixth course was a Fried Mushroom Tempura with lemon with a seaweed sauce. As someone who doesn’t typically enjoy mushrooms I loved these. The tempura was a fabulous take

The 7th course was Culture Butter with Mancini mushrooms and sourdough bread. I noted, “this is the most delicious bread I’ve ever had” in my notes from this dinner. I’m not kidding, I asked the Chef for the starter which he kindly shared with me (I’ve been working on making Pizza) and figured their dough would be perfect. This was served with sea lettuce.

The 10th course was Squab with the most gorgeous presentation (above).

And what’s dinner without dessert of course! Dessert included Sam Tea, Bay Nur Coffee Cookies, passion fruit gummys with marigold, a Buddhist digestif and a lime custard with caramel. It was all as amazing as it sounds.

Lastly ending our meal with some delicious herbal tea to clear the palette. Like everything else during this experience, the tea presentation was stunning. Something about the flower on a plate plus the gorgeous tea kettle which was like artwork.