Cameron Udick Brings Fresh, New Menus to Ocean & Acre
Just in time for summer, Ocean & Acre announces a flavorful and fresh new menu from executive chef Cameron Udick. The menu of signature smoked meats, seasonal produce, shareable seafood dishes and raw bar items that patrons have come to love has been upgraded under Udick’s leadership.
Udick has been part of the restaurant industry since he was eight years old, getting up at 5 a.m. to make dough for his parents’ pizza restaurant. Before making his way to Ocean & Acre, Udick served as the sous chef at The Capital Grille for three years. His previous career experience also included an executive sous chef position at Château Élan in Braselton, Georgia, a sous chef role at City Winery in Nashville and a line cook position at Husk Nashville under chefs Sean Brock and Brian Baxter. Now, he is ensuring that Ocean & Acre is a staple in the community with a revamped menu that is sure to please guests.
Under Udick’s direction, new starters on the main menu include fresh oysters, grilled gazpacho and smoked tofu. Among the other features are:
Yellowfin tuna carpaccio with avocado, ponzu, pickled watermelon relish, Thai chili, miso aioli, Sriracha and lavosh
Compressed watermelon salad with spring lettuce, heirloom cherry tomatoes, spiced sunflower seeds, avocado lime purée, feta cheese and poppyseed vinaigrette
Pecan-crusted redfish with warm toasted barley-fennel salad, fava bean puree and citrus gastrique
Smoked pork shoulder with apple cider essence, chili gremolata, apple-glazed baby turnips, mustard greens and rhubarb compote
Hot-buttered lobster roll on toasted brioche
Smoked tofu with romesco, quinoa and toasted chili hazelnuts
Grilled summer vegetables featuring zucchini, yellow squash, whipped feta, cilantro and chili lime vinaigrette
Udick’s more robust brunch menu puts a twist on classic brunch plates, heavily influenced by fresh seafood and vegetables. Signature dishes include:
Crab Benedict with crispy crabcakes, sourdough toast, poached eggs and hollandaise sauce
Avocado toast topped with oven-dried tomatoes, hearts of palm, sprouts and pomegranate molasses
San Francisco salmon toast with grilled sourdough, whipped creme fraiche, house-pickled veggies and picked herb salad
East Coast Louie salad with butter lettuce, poached shrimp, cartels crab, avocado, heirloom radish, remoulade vinaigrette, Thomasville tomme and soft-boiled egg
Ocean & Acre is located at 6290 Halcyon Way, Suite 620, Alpharetta, GA 30005 and is open for dinner nightly and brunch is served Saturday and Sunday from 11 a.m.-3 p.m. For more information, visit oceanandacre.com.