The O.C. has garnered a plethora of hype, even if it does stem from the neoteric resto.'s marketing team. Self-touted as "the place to see and be seen," the Ocean Club has set lofty goals for itself.

Derek Pink and Dave Kershaw (Aubar, Stone Temple and Tonic), along with Angre Thomas, have created a 6,000 square foot venue that oozes cosmopolitan sheen. Considering the $3 million poured into this exclusive resto-lounge, it should ooze something.

The interior design, spearheaded by Vancouver’s MStudios, is sleek and urban, giving the space a sophisticated air. Specifically created as an adults only restaurant (without the impending orgy subtext) this 184-seat restaurant, press release aside, looks and feels like a next generation hipster supper club.

With a white-tablecloth credentials-sporting executive chef and a creative share-ready, smaller plate menu the Ocean Club is both trendy and stalwart. Because the term "Surf and Turf" evokes images of rotund, deal-seeking diners gorging on happy hour specials at chain restaurants (that's not very romantic), O.C. has split its menu into Earth and Ocean. With a vast and diverse card, it will please even the pickiest, Sally-ish date. Mains range from Mac and Cheese to Squash Tortellini and Oysters.

Start out with a baby spinach salad ($10) that delivers a whiff of smoked hazelnut, with citrus vinaigrette to give it sweetness. From there, move on to a few shared plates: The seared spring salmon ($15) favours hints of citrus and saffron, paired with roasted potatoes and Okanagan apricots; the OC fish and Chips ($15) is less exciting, with deep-fried halibut and house-cut fries. The Ocean menu also features “steak and eggs,” - Ahi tuna steak tartare with fried quail egg, that is.