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This classy palapa-style restaurant features over 25 seafood menu items reflecting the best of Mexican and international cuisine. Here you will find sauces made from blends of chiles, tropical fruits, and French sauces.
Not-to-be-missed is the Damiana Shrimp – prawns marinated in dried chiles and the ancient Aztec aphrodisiac liquor-based sauce made from the damiana flower. The Fish entrée stuffed with sea scallops, shrimp and octopus in creamy mushroom sauce is hard to beat. There are several combos for two including my favorite the Ocean Combo. It includes stuffed fish, baked lobster tails, Damiana shrimp, and succulent king scallops in chipotle sauce and is a virtual grand tour of the sea at $75. US. (for two)
The restaurant bakery features exquisite pastries and desserts to complete the perfect meal. Enjoy the gourmet coffees, frappes, smoothies and full sushi bar. Here one can dine indoors with air conditioning, or on the covered patio. A glass-walled indoor playroom for the little ones allows you to dine in peace. The ambience at Sea Queen is a cut above most of Cabos’ palapa restaurants with its professional waiters, quality settings, table cloths and its sophisticated menu.
The sushi menu includes all your favorites from Nigiris and Sashimis, to Temaki cones, Maki, and Uromaki rolls. A special not-to-be-missed appetizer is the Lures – seven appetizers of crab, avocado, cheese and cucumber wrapped in fresh tuna in a cilantro sauce. The Soft Salmon Roll is similar to the above but with a secret crab paste in orange sauce that will bring out the samurai in you.
Chef Elliot Christopher Chong is a Cabo native. He began working in the Solmar hotel kitchen at age 15 working his way up to executive chef of the local Solmar group of restaurants. After graduating from the San Francisco Culinary Institute he worked in Monterey, Puerto Vallarta and other resort city restaurants along his way back home to Cabo. His repertoire is loaded with delectable menu items served up with style and creativity.
Appetizers include choice of fresh shrimp or fish ceviche, spring rolls with soy-lime dipping sauce, fish, shrimp, and crab machaca tacos, and the most delicate breaded sea scallops imaginable. There are eight salads to choose from including a classic Caesar and the popular mixed house salad with honey mustard dressing. Soups proffered include tortilla, shrimp with corn and a sumptuous cream of fresh water prawns and pumpkin with a touch of brandy.
Don’t let the name Sea Queen mislead you. The chef is a master of burgers and steaks as well as seafood. The Napa burger features a patty marinated in cabernet and shallots, grilled, and layered with Monterey or bleu cheese, caramelized onions and cabernet sauce with mushrooms. The portobello burger is built around a grilled portobello mushroom, with grilled eggplant, Monterey cheese, and chipotle mayo! Other unique burgers include almon, Western-New York Strip steak, and Cowboy – a double cheese with bacon, onion rings and all the traditional fixings.
Chef Chong really shows his stuff with the main entrées. The New York Steak comes marinated in Caribbean spices, the Filet Mignon with a black pepper crust, dried chiles, merlot sauce with a goat cheese topping.
Burgers start at $10 U.S., Entrees range from $11 U.S. to around $25 U.S.
Located on Avenida Cabo San Lucas between Blvd. Marina and Emiliano Zapata in Cabo San Lucas. Open daily from 12 noon to 10:30 p.m. Reservations: (624) 144-4731. All major credit cards accepted.––David Mandich.
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