Neighborhood restaurant Onda opens a conversation between chefs Gabriela Cámara of Contramar in Mexico City and Cala in San Francisco and Jessica Koslow of Sqirl in Los Angeles. Highlighting seafood of the Pacific and focusing on ingredients from both Mexico and the farmers markets in Los Angeles, “borderless” Onda celebrates the many cultural crossovers of its chefs’ origins while merging truly sustainable practices and ingredients with innovative, playful food that you want to eat everyday.

HOURS

5pm to 10pm, Mon-Sun

RESERVATIONS

310-620-9917 | host@onda.la

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LOCATION

Santa Monica Proper Hotel
700 Wilshire Blvd
(entrance on the corner of 7th Street & Wilshire Blvd)
Santa Monica, CA 90401

Onda October 2019

Corn Nuts

Purepecha pink corn, lacto-fermented jalapeno-sauerkraut salt

8

Chips and Dips

silky Suncoast black beans, fermented chile guacamole, housemade crema+papalo oil, salsa tatemada

19

Fish Hiding in Kelp

corn masa-battered Pacific kelp, anchovies, puffed meyer lemon fritto misto, crema salsa verde

16

Chicory Salad

charred Cara Cara vinaigrette, mint, fennel, dehydrated olives

12

Bury Caesar

The Garden of Romaine, boquerones, Garrotxa, Bub’s breadcrumbs

16

Grilled Nopales Salad

Tokyo turnips, radish, cotija, onion, smoked pepita dressing

15

Hearts of Palm Ceviche

Schaner grapefruit, Coleman tomatillo, cilantro, avocado, tostada

17

House-pulled Cheese + Mud Creek Fuyu Persimmon

Quelites, Bub’s grilled bread, fermented shishito vinaigrette

19

Halibut Tartare

Thao jicama, Trevino chayote, Mt. Lassen trout roe, turmeric-serrano broth

21

Tostada de Cueritos

Peads & Barnetts pickled pork skin, silky Suncoast black beans, endive, avocado, serrano

14

Smoked Trout Tostada

Mt. Lassen trout sauerkraut, castelvetranos, carrots, braised Thao tomatoes, avocado

19

Jackfruit Sopes

Silky Suncoast black beans, Balo’s 54-ingredient mole

18

Crispy Peads + Barnetts Pig Ear Salad

Thao cabbage, cauliflower, cucumber, tomato, Koda rice powder, curry leaf

17

Smoked Pork Jowl

Butter lettuce, quelites, burnt pickles, habanero hot sauce

18

Koji-Marinated Satsuma Sweet Potato

salsa macha, housemade crema, heirloom corn tortillas

24

Inside Out Turkey Quesadilla

Turkey pastor, burnt hoja santa, crispy oyster mushrooms, melted cheese, salsa verde

26

Grilled Branzino

Kabocha squash, puntarelle, dandelion, Windrose smoked plum, crema tzatziki

38

Charred Octopus

turmeric-pickled celtuce, Weiser potatoes, purslane, celery, watercress, heirloom corn tortillas

32

Whole Tapioca-Fried Market Fish

charred jalapeno sauce, sorrel, herbs, heirloom corn tortillas

43
Dessert October 2019

Raspado

Cucumber, figs, mahleb cremeux

13

Yogurt Parfait

Preserved lemon, pine nuts, fig oil, grape sorbet

14

Hibiscus Apple

Buckwheat meringue, peach leaf ice cream

13

Molten Cake

Caramelized milk chocolate, almonds, peanuts, chiles, salted orange whey ice cream

14

Passion Fruit Crumble

hazelnuts, epazote, cacao sorbet

14

What is Proper?

Proper began as a feeling, not as an idea. The feeling was something akin to empathy; an acute awareness that despite the current proliferation of “boutique” and “lifestyle” hotels and residences, there were precious few properties designed for and around today’s global creative nomad. Many in our milieu share the same daunting challenge: staying fresh and focused, energized and inspired—all whilst bouncing between London and Hollywood and Austin and San Francisco and Portland and back again. For them, intuitive service is a given. Mere table stakes. What they need and seek beyond accommodation, even at its most luxurious, is an inspiration. From the elevated and often surprising interiors imagined by Kelly Wearstler. From the sense of immersion in, and connection to, the vibrancy of the local culture. From the highly curated amenities. From the inspired collaborations with the city’s best and most innovative chefs and mixologists. From music and art. From every detail, every interaction, every moment. This is only Proper. And no one else.

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