Vessel Restaurant & Bar

Vessel restaurant

Fine dining on the waterfront in San Diego

Fresh off of a transformation that includes the addition of a 360° bar at its center and video wall showcasing local landscapes, Vessel is one of San Diego’s most sought after dining venues.The coastal fare created by Chef Roy incorporates local, seasonal and sustainable ingredients, taking traditional delicacies and giving them a flavorful twist.

Or Call: 619-819-8195

Private dining room at Kona Kai

Vessel Restaurant

Vessel Restaurant + Bar at Kona Kai Resort & Spa offers New American cuisine expertly prepared by Executive Chef Roy Hendrickson, served in a casual, chic atmosphere.

Vessel Restaurant + Bar
1551 Shelter Island Drive
San Diego, CA, 92106

Vessel Restaurant terrace

Hours of Operation

Breakfast Mon - Fri 7 am - 11 am
Lunch Mon - Fri 11 am - 2 pm
Brunch Sat - Sun 7 am - 2 pm
Dinner Sun - Thu 5:30 pm - 9 pm
  Fri - Sat 5:30 pm - 10 pm
Bar Sun - Thu 11 am - 10 pm
  Fri - Sat 11 am - 11 pm

Chef Roy Hendrickson

Chef Hendrickson

Roy Hendrickson is a seasoned, self-taught chef with over fifteen years of experience in the hospitality and restaurant industry. His expertise lies in leading a well-organized, and creative kitchen, with a focus on the guest experience. He has a natural passion for cooking combined with the desire for continual growth. Chef Hendrickson began his career abroad at Seasons Restaurant in Coventry, England, where he studied business during the years prior. At Kona Kai’s Vessel Restaurant, Chef Hendrickson’s cooking style is simple and classic with a focus on California comfort fare. His signature dishes include Pork Chops (mustard parsley spaetzle, upland cress, caramelized cipollini, sour cherry glace), Sea Bass (porcini dusted, confit peewee potatoes, avocado, wild mushroom, smoked bacon Dijon sauce) and Heirloom Apple Salad (butter lettuce, goat cheese, micro celery, granola, lemon olive oil, white balsamic).

Fancy fish dish at Vessel restaurant in San Diego.

Sunset Beach Package

Romantic setting for two on the Kona Kai beach just before sunset in your private cabana attended to by your own private butler, four-course beachside dinner for two hosted by Vessel’s Executive Chef Roy Hendrickson. Enjoy expertly crafted inspirations, including Chef’s signature “Cider brined pork chop” with playful wine parings and cap the evening off with your private fire pit on the beach and custom made raspberry s’mores. At sunset, enjoy a private ukulele serenade with a crafted cocktail.

Caramelized Pulpo
papas bravas, chile gastrique, petite “street corn”, cilantro emulsion
Wine: Saint M, Riesling, Pfalz

Seared jumbo scallop salad
cornmeal dusted sweetbread, wild rocket, caramelized apple vinaigrette
Wine: Grgich Hills, Fume Blanc, Napa

Cider brined double cut pork chop
mustard parsley spaetzli, caramelized Cipollini onion, sour cherry pork glace
Wine: DeLille “D2”, Meritage, Columbia Valley

Blackberry cabernet sorbet
freeze dried lychee, coconut foam
Wine: Laurent-Perrier, Brut Rose, Tours-sur-Marne

Price $1100 ++


*The Nobel Chef package can also be combined with a luxury overnight stay in the Kona Kai Suite or a Junior Suite. Prices for suites are based on Best Available rate.