Guam Diner Bytes: Roof Top Beer Garden Sea Grill Restaurant
A new hot spot will be opening in a cool place - The Roof Top Beer Garden in Tumon’s Sea Grill Restaurant. I shouldn’t actually describe it as “in” Sea Grill, it’s just outside of the main dining area, on the roof, next to Chef Rey’s Herb Garden! This is yet another fantastic, well-planned dining experience developed by the fine folks at Underwater World and I was delighted to have been invited to a “sneak peak “ by local media a few weeks back.
This location is open-air, with a constant breeze that seems to be caused by the windflow from the towering buildings surrounding you (Outrigger & the new Dusit Thani). There is something edifying about having cocktails and appetizers outdoors, beyond the confines of ceilings, walls, and doors.
From this vantage point you get a panoramic view of Tumon Bay that includes a breathtaking sunset if you arrive on time. Of course, the locally-inspired food creations of Executive Chef Rey Dasalla are the main attraction in my book as he uses fresh herbs from his garden and top quality ingredients.
A recent dinner started off with an appetizer sampler that includes seared cajun crusted ahi tuna with dijon garlic cream sauce and lomi lomi salmon salsa, classic buffalo wings with celery sticks and ranch dressing, and breaded Japanes-style squid legs with ginger sweet chili sauce. Chef Rey has synthesized a range of cuisines in his creations, which makes his food a thrill to eat! There are vegetarian options available.
You then have a choice of one of five delicious entrees after your appetizer course, which are chicken yakitori with Chamorro red rice; local eggplant parmesan with pesto crostini; lemongrass panko crusted shrimp with pineapple dijon mustard sauce and garlic fries; Chamorro-style spicy barbecue ribs with Chamorro red rice; and homemade dried beef brisket and smoked pork combo served with finadene, coconut dinanche and Chamorro red rice.
As you can see, each plate comes fully loaded, and you will not walk away hungry! I was able to sample most of these dishes (we shared at our table). I had ordered the homemade beef brisket (tinala katne) as I really enjoy the condiments(coconut dinanche) that Chef Rey’s team creates. Their finadene is also quite good, especially drizzled over their flavorful red rice. You should have every confidence in recommending this “local” fare to visiting tourists - it’s done right!
If you enjoy wine and beer paired with your meal your selection includes Becks, Amberbock, Kirin, Budweiser, Bud Light, and Stella Artois, as well as several varietals of Wente wines. All in all, this is a wonderful addition to a great line up of dining and entertainment options for locals and visitors alike. Make your reservations now for a table at the top!
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