What are the opening hours?

Wednesday 4pm - 10pm Thursday 4pm - 8:30pm Friday 4pm - 8:30pm Saturday 4pm - 8:30pm Sunday 4pm - 8:30pm

Wrench and Rodent Seabasstropub

Name: Wrench and Rodent Seabasstropub
Address: 1815 S Coast Highway, Oceanside, CA, 92054, US
Telephone: +1 760-271-0531
Price range: $$
Rating: 5

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United States
Oceanside, CA
Wrench and Rodent Seabasstropub

We are not sure exactly what it is but we think you'll like it
(1211)

09/03/2026

A few things on deck tonight + a few things for fun 😎🔥

— Swordfish nigiri, strawberry guava jam, bacon
— Huachinango Snapper, pear skin kosho
— Tuna, black garlic purée, purslane
— Roasted carrots, mole, cotija, pepitas
— Honey walnut shark, black rice, lime aioli, pickled apple
— Bonito, chili ginger garlic, ponzu

Come on in 🤘

09/02/2026

Save the date!💥

Chef Davin is heading over to roppongi_lajolla at the end of the month to join Chef Mark Correa for an epic eight-course omakase experience. Two chefs, two different perspectives, and one menu built around the season’s best seafood, thoughtful technique, and plenty of surprises along the way.

We’re stoked to get over there, cook together, and see what happens when these two get behind the sushi bar.

Limited seats available. Link in bio to grab yours!

08/30/2026

Perfect night for a power bowl 🤘🔥 Assorted 9pc chefs choice sashimi withmixed pickles, rice & weeds… this one happens to have salmon, kanpachi, hamachi, tuna, albacore and whatever else jumps on the plate — courtesy of Davin Waite 🔪

08/29/2026

A few things on Omakase and specials tonight 🔥:

— Steelhead Trout, caper tapenade | PUREFISH
— Seared Corvina, dragonfruit, passion fruit fish sauce | Catalina Offshore Products
— Bonito Nigiri, strawberry guava bacon jam | Ono fishing inc.

Come on in, have a few bites, and enjoy Friday night with us!

08/24/2026

We love our plants just as much as we love our seafood, and this epic nigiri lineup from Davin Waite is a perfect example of that. Ferments, sea lettuces, garden herbs & greens, local veg and a variety of deliciously-crafted sauces made right here from scratch.

So next time you stop by, ask about our rolls, our nigiri, and our omakase… we do it all 🤘😎🌱🔥

08/22/2026

A little peek of prep for The Community Table dinner tomorrow night at UL Lafayette Ecology Center. 🐟 🔥

Chef Davin’s breaking down LuciaBarracuda 🎣 white seabass and curing halibut with Ecology Center berries, and these are just a couple of the things on deck with plenty more in store.

We’re stoked to play with beautiful ingredients and cook over live fire, and can’t wait to spend the evening with you. Hope to see you at the table. 🤘

08/20/2026

A little taste of Omakase tonight:

— local yellowtail, beet stem relish
— tuna prosciutto, tomato, burrata
— kampachi, tomato kombu purée
— opah, asian pear koji
— opah cheek bbq, nori crisp
— kampachi k**a, arugula + beet stem salad, feta

Plenty more where that came from 😎 courtesy of the Waite bros. See you at the table.

08/15/2026

Gotta hand it to Chef Loren Waite… oh, wait 😎

Negitoro hand rolls on specials tonight along with bonito nigiri, and tuna tartar on Omakase. More fun things on deck as well, so make to drop in for taste.

08/13/2026

Scallop with truffle caviar 🔥 Delicate, delicious and downright delightful. Available for dinner 5 nights week as nigiri or sashimi, and we definitely recommend giving both versions a go 🤘

08/09/2026

A few things on specials tonight, courtesy of Chef Loren Waite along with his sous + financé, Ami 🤘❤️:

— Local Yellowtail, tangerine salsa, yuzu cream
— Halibut, smoked soy, tomato, jalapeño

Don’t forget, seafood pastrami is still on deck with mandarinquat jam, and patty pan squash with balsamic + feta is another fun one from the kitchen!

Come on in, hang out, and enjoy the weekend with us!

08/08/2026

Seared Albacore, black pepper collards and garlic chili 🔥 This one is a long-standing menu favorite, and it hits every time. Have you tried it yet?

08/06/2026

This week’s experiment from the Waite Bros🔥

Around here, we believe the worst thing that can happen is for incredible seafood to go unused. When something comes our way, we find a way to honor it, not waste it.

This week’s special is seafood pastrami, cured, pressed, and cold-smoked before being finished with mandarin jam and ice plant. It’s a technique borrowed from one world and reimagined for another… because sometimes the best ideas come from bending the rules.

It’ll be on special until it’s gone, so come grab a taste while you can 🤘

Address

1815 S Coast Highway
Oceanside, CA
92054

Opening Hours

Wednesday	4pm - 10pm
Thursday	4pm - 8:30pm
Friday	4pm - 8:30pm
Saturday	4pm - 8:30pm
Sunday	4pm - 8:30pm

Telephone

+1 760-271-0531

Website

http://www.seabasstropub.com/

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