Ocean's Table: Spanish Brunch on the Terrace

There’s a new player in Shanghai’s brunch scene, and it’s one that already feels like an old friend. 

Ocean’s Table, a Spanish newcomer in Jing’an, has taken over the beloved Commune Social space, offering a fresh but familiar take on tapas — with a new weekend brunch menu that’s equal parts indulgent and easy-going. 

About Ocean's Table

Under the guidance of consulting chef Ferran Edo Andreu, the restaurant delivers modern riffs on Spanish classics, from truffle-laced cannelloni to a deconstructed "paella" risotto, all served in a space that still hums with the energy of its predecessor.

The bones of the old Commune Social remain — the sunlit courtyard, the open kitchen, the cozy galley dining room, and the dessert counter — but now, they’re the backdrop for a menu that balances nostalgia with something decidedly new. 

And at the heart of it? Brunch done right.

Brunch

Available Friday through Sunday, Ocean’s Table’s brunch lets you mix and match from three set tiers (¥268/¥338/¥398) for three to five courses, plus coffee, with the option to level up via the "Chef’s Choice" add-ons. It’s the kind of flexible, flavor-forward spread that encourages sharing. 

Portobello Mushroom with Poached Egg

First, the eggs — because it’s not brunch without them. The Portobello Mushroom with Poached Egg is simple yet decadent, layering silky truffle béchamel over earthy mushrooms and topped with ribbons of Iberian ham. 

Scallops 63 Onsen Egg

Its counterpart, the Scallops 63 Onsen Egg, is equally enjoyable, pairing wobbly eggs with sweet scallops, mixed mushrooms sautéed with soy sauce, and a velvety cauliflower purée.

Stracciatella Peanut Salad

For starters, the Stracciatella Peanut Salad combines cool and creamy stracciatella with baby spinach and crispy fried eggplant. It’s tied together with a peanut caramel sauce and crushed roasted nuts, giving it a layer of richness. 

Australian M5 Wagyu Beef Tartare

Then there’s the Australian M5 Wagyu Beef Tartare, made with hand-diced tenderloin, capers, onion, and a cured egg yolk. It’s a classic beef tartare, one that proves that traditional is best. 

Beef & Foie Gras Cannelloni

Chef Ferran De Andreu’s Catalonian roots shine in the Beef & Foie Gras Cannelloni, an elevated version of the Christmas dish Canelons. Tender pulled beef cheek is wrapped in cannelloni pasta, smothered in truffle-laced béchamel, given lashings of beef jus, and finished with parmesan crisps for crunch. 

It’s rich, it’s indulgent, and you’ll definitely want to share it — unless you’ve got a nap scheduled immediately after brunch.

Spanish Tortilla

As for usual suspects, there’s the Spanish Tortilla, sliced potatoes folded with Iberian ham, Spanish chorizo and caramelized onions, topped with chorizo sauce. 

Tempura Fried Snapper

Meanwhile, the Tempura Fried Snapper feels more Southern-fried than Japanese. Technicalities aside, it delivers flaky fish with a kick from the kimchi mayo foam. 

Foie Gras & Pork Mini Burgers

Another star of the savory lineup is the Foie Gras & Pork Mini Burgers. These sliders are everything you want in a bite: juicy pork patties, seared foie gras, and a bacon onion jam that’s ties it all together. Served with house pickles. 

The brunch menu also features Chef’s Choice dishes, larger dishes that are made for sharing. 

XL Bamboo Prawn Rice

The showstopper is the XL Bamboo Prawn Rice (¥288), a decadent take on seafood paella that swaps tradition for pure deliciousness. Italian rice (instead of bomba) is simmered in a rich seafood bisque, soaking up deep umami flavors and briny richness, folded with squid, scallops and mango clams, and crowned with grilled bamboo prawn. 

Gambas al Ajillo 

Seafood lovers can also go for the Gambas al Ajillo (¥128), jumbo black tiger prawns cooked with tons of garlic and chili oil. 

Spicy Potato Wedges

The real dark horse is the Spicy Potato Wedges (¥68), a clever riff on patatas bravas that pairs thick wedges with tomato-chili sauce and foamed garlic aioli. The combination is absolutely addictive.

Juicy Peach Parfait

Desserts keep things light but memorable. The Juicy Peach Parfait layers oolong tea jelly with fresh diced peach and granola, topped with a scoop each of vanilla and peach ice cream. It’s not too sweet and rather refreshing, and soon I found myself scraping the bottom of the bowl. It's well worth the the ¥28 supplement for the brunch set, usually available a la carte for ¥88. 

Mango Meringue Bowl

Meanwhile, the Mango Meringue Bowl offers a sweet-tart crunch with its meringue shell and mango ice cream. 

And because no Spanish meal is complete without it, there’s Sangria (¥78). But Ocean’s Table does theirs a bit differently, blending it with fruit.

Many of the brunch dishes are also available during dinner, including the Cannelloni, scallop onsen egg, beef tartare, and desserts, among others. 

Note: Ocean's Table is dog-friendly and accepts small to medium breeds. Please mention when you book. 

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Ocean's Table
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