Aussie-Inspired Outpost Kitchen Adds Dinner Menu At South Coast Plaza

COSTA MESA, CA — Outpost Kitchen, a South Coast Plaza eatery reminiscent of 1970s Australian beach cafes, has expanded its service to include dinner.

“The restaurant comes alive at night, and the dinner menu really elevates the Aussie-inspired, fresh cuisine that Outpost is known for,” said entrepreneur and Newport Beach resident Jay Lewis, founder of Outpost Kitchen, which opened in Costa Mesa in 2020.

Lewis, who began his career in the design and apparel business in Australia, had a dream of creating a Southern California organic food experience akin to those from his hometown on the Gold Coast.

This is the second Outpost Kitchen in Costa Mesa. The other on the west side, launched in 2015, is open for breakfast and lunch on Monrovia Avenue.

The South Coast Plaza locale also serves brunch and lunch, beginning at 9 a.m. The new dinner service is Thursdays through Saturdays from 5 p.m. to 9 p.m., along with happy hour from 3 p.m. to 6 p.m. on those days.

The new dinner menu was curated by award-winning Executive Chef David Osborn, and pulls from locally sourced, all natural and seasonal options.

Among menu highlights:

• Willapa Bay Oysters, Hummus & Meatballs with rosemary infused lemon oil;
• Charcuterie Board: piccolo mortadella, Molinari salami, imported cheese, house made jams, olives, cornichons and toasties;
• Australian Barramundi, tomato chutney, lemon cream and white wine sauce;
• Southern Ocean Chilean Sea Bass and maitake mushroom pan sauce;
• Pacific Alaskan Halibut, spring pesto and charred lemon
• Rock Shrimp Pasta with baby spinach, shaved parmesan, black pepper and lemon zest.

The restaurant's grass-fed meat selection features rib eye, filet mignon, bone-in “Kurobuta” pork chop and Australian rack of lamb.

Side dishes include garlic mashed potatoes, roasted root vegetables, mac ‘n’ cheese, bone broth cilantro rice and pan-seared spinach. A dessert stand-out is the Bourbon Strudel, with McIntosh apples, golden raisins, walnuts, dates and vanilla bean ice cream.

A new menu of spring-inspired cocktails also launched and includes such drinks as the "Sip on the Ruby Rose" (house-infused grapefruit vodka, pamplemousse liqueur, lemon, honey, Angostura and Peychaud Bitters), the "Visit Bumbu Beach (Bumbu Rum, pineapple juice, chili simple syrup, lime and ginger beer) and the "Millionaire Cocktail" (Cincoro Reposado Tequila, Macallan 12-Year Scotch, Verde Memento, Bauchant Orange Liqueur and thyme simple syrup).

Outpost Kitchen at South Coast Plaza is at 3420 Bristol St. The west side location is at 1792 Monrovia Ave. For more information or reservations, follow this link or call (714) 852-3044.

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