An Award-Winning Restaurant

Celebrate Mom with our Mother's Day Prix Fixe Meal at Splashes, where ocean views and a thoughtfully crafted four-course menu set the tone for a memorable day. Join us on Sunday, May 10th, from 12:00 pm – 9:00 pm, for a refined four-course seaside experience designed for lingering—whether you’re gathering as a family or toasting with someone special. $165++ per person (not inclusive of tax or 20% service charge).

Introducing The Cut & The Catch, an elevated weekend offering at Splashes, available Friday and Saturday evenings from 5:00 pm - 9:00 pm. This curated experience celebrates the finest selections from land and sea, think dry-aged specialty meats, line-caught fish, and pristine shellfish, prepared with precision and inspired by our oceanfront setting. Each dish invites a moment of indulgence, best enjoyed with a thoughtful wine pairing and a view of the Pacific’s shifting light.

Ease into the weekend with oceanfront brunch at Splashes, served Saturday and Sunday in a setting that’s as memorable as the menu. Offered a la carte, our sunlit classics and coastal creations are prepared with a sense of place and a touch of indulgence. Whether you're toasting with mimosas or simply savoring the sound of the waves, brunch here is a ritual worth lingering over.

Embark on a thoughtfully curated five-course dining experience that highlights the artistry of the coast. Our Chef’s Tasting Menu invites you to savor a seasonal progression of flavors from delicate starters and crudo to expertly prepared seafood, fine cuts, and a sweet finale. Each course is crafted with intention, highlighting the freshest local ingredients and presented with coastal elegance.

Executive Chef Ron Fougeray brings a philosophy of refined simplicity to his craft, championing honest ingredients, precise technique, and a deep respect for the culinary process. Known for his calm intensity and hands-on leadership, he guides his teams with collaboration, integrity, and a shared pride in their work.

He joined Splashes at Surf & Sand Laguna Beach, first as Executive Chef and later rising to Corporate Executive Chef for JC Resorts, where he now oversees multiple culinary programs, including AVANT and Veranda in San Diego. He continues to shape thoughtful, coastal-inspired dishes rooted in discipline, restraint, and an unwavering commitment to excellence.