Waterfront Dining Featuring Casual California Cuisine

A+O Restaurant | Bar offers a cool, breezy waterfront dining experience for guests, members and locals, the perfect spot to watch the extraordinary array of boats meandering up and down the Newport Harbor. The color palette features vivid shades of ocean blues, crisp whites and a pop of bright yellow on the umbrellas. Inspired by the waterfront restaurants and cafés on the Italian Riviera, the décor is enhanced with white-washed wood paneling and custom glass front doors that offer a warm welcome to A+O Restaurant | Bar. Step outside and you’ll find an expansive wrap-around patio with striped umbrellas, white resin stone tables, wicker chairs and multiple fire pit tables, to enjoy during the day as well as into the evening with live entertainment offered most nights.

Chef Prabeen Prathapan

Bringing more than 17 years of hospitality experience, Prathapan oversees the development and menu planning of the resort’s signature restaurant, A+O Restaurant | Bar, as well as the culinary offerings at the Lighthouse Room, an indoor-outdoor gathering space for social events and host of the resort’s Sunday Brunch series. Additionally, Prathapan is responsible for spearheading the award-winning resort’s overall culinary programming, including in-room dining services and private events.

The Instagram-worthy marina and yacht views are captivating, and the menu is designed for easy waterfront dining by Executive Chef Prabeen Prathapan. A+O diners will find an assortment of home-made dishes like Seared Scallops, Burrata Caprese, and Salt + Pepper Shrimp. The craft cocktail menu will surprise and delight with offerings including “The Variant,” served in a beaker, and the ”Newport Express Martini," our take on the classic espresso martini. “They all have a bit of showmanship to them,” says Chef Prathapan.

Prior to joining Balboa Bay Resort, Prathapan served as executive chef of Paséa Hotel & Spa in Huntington Beach, where he enhanced the entire food and beverage operation, which resulted in the resort regaining its prestigious AAA Four-Diamond recognition. Previously he held an executive sous chef position at Montage Laguna Beach where he was responsible for overseeing daily culinary operations. He also served as chef de cuisine at Mandarin Oriental in Las Vegas, overseeing MOzen Bistro and in-room dining. In 2004, Chef Prabeen earned his Bachelor of Science in Hotel and Hospitality Administration from the Institute of Hotel Management and Catering Technology in Trivandrum, India. This led him to gaining experience across the Taj Hotels portfolio.