Super yummy filet. They redid the resturant and it is such a nice ambiance. Great service and super sweet staff.
December 2019
For the best dining experience at Sea Island - go to the Georgian Room. You have to dress up - but that only enhances your experience for a culinary delight. Well worth the money - but make a reservation as they're not open every night.
October 2019
The food and service are amazing as you would expect. The wine list reads like an encyclopedia. The one negative is that the lights were too bright the night we were there which hurt the ambiance.
Let’s start at the end. With a night you can’t wait to tell everyone about. But where does it begin? You decide. With an intimate Lounge serving sushi. Or a stunning Dining Room with an inviting bar that leads into the warm glow of the Orangery, both rooms serving classic steaks, fish, and craft cocktails. Each visually different, all delivering a blend of delicious food and service that will make you want to return again and again. Sea Island’s newest dining experience is about to be its most talked about, one that will soon find its place in the treasured memories of everyone who joins us here.
(For members and resort guests only)
Other Information
About the restaurant: When preparing to dine in this exquisitely turned-out room, keep your dressy attire handy. You'll want to reach for your sartorial best in anticipation of savoring the contemporary American fare of chef Julian Scheibel and crew. Service generally reflects a fine balance of professionalism and warmth. It's no wonder heads of state have graced these tables. About the food: The food highlights pristine foodstuffs from local suppliers and draws from regional traditions while bringing a sophistication to the humblest ingredient. Appetizers are apt to offer foie gras, perhaps in a "gateau" form with coffee, pineapple and blackberry sorbet. Entrées could include Wagyu striploin with grilled leeks, bone marrow, black garlic aïoli, chanterelles and potato, and first-rate fish, perhaps Atlantic seared halibut with corn ragout, carabineros shrimp and smoked corn sabayon. The cheese offerings will likely highlight local Sweet Grass Dairy choices, along with international selections. But sweet treats will appear as well from the hand of the pastry chef: soufflé with lime, white chocolate sauce and coconut sorbet; Valrhona chocolate cake with custard, sour cherries, amaretto and vanilla sauce; and crème brûlée with gooseberry, streusel, blackberry, raspberry and caramel ice cream. Tasting menus include seasonally inspired vegetarian and wellness options.About the wine: Wines chosen from the extensive, globally sourced cellar add greatly to the table's pleasures, and the correct service is appropriately passionate.
