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Southern Tide

Reel in the flavor.

You don’t have to dress up, but that doesn’t mean we won’t put on our best. A beautiful setting. Fresh coastal seafood with a modern, Southern approach. Ingredients sourced from local farms. A refreshing cocktail. A well-deserved break from the activities of the day. Southern Tide’s casual, comfortable atmosphere makes it the perfect place to bring the kids, gather around a table, and share lunch or dinner. And stories of your Sea Island day.

If you haven’t stopped by this summer, you probably haven’t seen one of our most exciting enhancements as of late. Southern Tide is now fully al fresco, offering a sea breeze and 360 degree views from each table. Take a virtual tour below and see for yourself!

Take a Tour

Where the South meets the Sea.

Beach Club Southern Tide Dining Culinary Food


Tuna Salad

Light and fresh – the perfect start to a coastal meal.

Tuna Salad
Serves 4
Sherry Tarragon Vinaigrette
1 cup Sherry Vinegar
½ Bunch Whole Tarragon
½ Bunch Whole Tarragon Leaves
1 ounces Shallots
4 tablespoons Dijon Mustard
2 tablespoons Honey
2 tablespoons White Pepper
Salt (to taste)
1 Pint Salad Oil

Tuna Salad
4 ounces Portion Fresh Tuna Loin (4 Per Person)
8 Whole Boiled Egg (Cut Into 6 Pieces, 2 Per Person)
Frisee Lettuce (Pre-Washed and Cut, 2 Per Person)
Grilled Artichoke Hearts (Grilled and cut in 1/8, 2 Per Person)
Fennel Root and Stems (1 Per Person)
1 Cup French Green Beans (Previously Blanched)
3 teaspoons Lemon Olive Oil
12 tablespoons Sherry Tarragon Vinaigrette
Lemon Zest (1 Per Person)
Salt (to taste)
Pepper (to taste)

Sherry Tarragon Vinaigrette:
  1. In a pot put the vinegar to boil once it starts put the tarragon in there and turn it off, let it infuse, save vinegar, and use as base for the following mix.
  2. Place all ingredients except oil in a blender and blend until smooth after that slowly add oil until emulsified.

Tuna Salad:
  1. In a bowl marinade the Tuna loins with 1 teaspoon of lemon olive oil, the lemon zest, salt and pepper, and reserve for 15 minutes.
  2. Place an anti-adherent pan in high heat and seal the tuna loins on their 4 sides and put on the cooler for cut the heat.
  3. Separate the fennel root from the stems and shaved the root.
  4. Marinade the frisse lettuce with the green beans, fingerling potatoes, and grilled artichokes with the sherry tarragon vinaigrette and divided in 4 plates. Decorate with the egg slices and the shaved fennel root previously marinated on the sherry tarragon vinaigrette.
  5. In a cutting board, slice the tuna in tataki style, serve next to the salad and decorate with fennel leaves and some lemon olive oil.
Beach Club Southern Tide Dining Seafood


Seafood Pasta

Using seafood caught in the waters around Sea Island, it doesn’t get much fresher than this.

Seafood Pasta
Serves 4
Tomato-Fish Fumet “Bouillabaisse”
1 ½ Bunch Leeks (Chopped Finely)
¼ pound Onion (Chopped Finely)
½ pound Carrots (Chopped Finely)
2 pound Fish Bones (White Fish)
1 pint White Wine
1 ounce Garlic (Smashed)
⅓ tablespoon White Pepper
½ Bunch Parsley
3 Bay Leaves (per person)
½ Bunch Thyme
1 ½ Fennel Bulbs Chopped and Tops (per person)
½ Bunch Tarragon
1 tablespoon Tomato Paste*
1 ½ Shallots (Chopped Finely- 1.5 per person)*
1 pound Roma Tomatoes (Chopped)*
1 cup Fish Fumet*
¼ cup Oil
Seafood Pasta
1 pound Fresh Fettucine Pasta
4 Shallots (Finely Chopped)
1 Clove Garlic (Finely Chopped)
1 pound Mussles
1 pound Jumbo Shrimp (16-20)
¼ pound Asparagus (Blanched and cut in 6 parts)
¼ cup Fish Fumet (Bouillabaisse- see above)
½ teaspoon Parsley
¼ teaspoon Thyme
1 tablespoon Heavy Cream
Salt (to taste)
Pepper (to taste)
4 tablespoons Parmesan Cheese
1 tablespoon Olive Oil
1 tablespoon Butter (Chopped)

Tomato-Fish Fumet “Bouillabaisse”:

  1. In a pot use half part of the oil and sauté the leeks, onion, carrots, and garlic let it caramelize until its translucent deglaze with wine let it reduce, add the fish and water let it cook until it reduces to a halve of it.
  2. In a separate pot put the shallots, tomatoes and tomato paste and roast it with the second part of the oil. Let it cook and deglaze with some of the fumet.
  3. Stir both broths and in a third pot put both to boil together, rectified flavor and save. Ingredients with an * make separately and combine at the end.

Seafood Pasta:

  1. Put a pot with water and salt to boil.
  2. In a casserole add the olive oil and add the shallots and garlic in a medium heat, when they start to caramelize add the mussels, shrimps and the thyme and move with a cooking spoon, bring to a high heat, add the fish stock, and cover around 1 minute.
  3. In the water add the pasta and cook around 3 minutes (or the manufacturer package suggestion).
  4. Uncover the seafood, add the tomato paste, asparagus and the heavy cream and reduce around 1 more minute.
  5. Bring the fire to low heat and add the butter and move with the cooking spoon, seasoning with the salt and pepper.
  6. Bring the pasta drained to the mixture and integrate to the seafood with a cooking tong.
  7. For serve use a cooking tong and bring the same amount of pasta in each plate and put around 5 shrimps for each plate and 7 mussels.
  8. Decorate with the parsley and the parmesan cheese.
Beach Club Southern Tide Dessert


Bread Pudding

Warm bread pudding paired with a scoop of vanilla ice cream is sure to be a hit!

Bread Pudding
Serves 6-8

Bread Pudding
4 Whole Eggs
1 cup Heavy Cream
2 cups Milk
1 ¼ cups Granulated Sugar
2 tablespoons Vanilla Paste
4 Croissants
4 Slices Brioche Bread

Caramel Sauce
2 cups Sugar
½ cup Water
½ cup Corn Syrup
1 ½ cups Heavy Cream
1 tablespoon Vanilla Extract
½ tablespoon Salt

Rum Roasted Butter Pecan
1 cup Brown Sugar
½ tablespoon Cinnamon
½ cup Myers Rum
2 ½ cups Pecan Halves
Vanilla Ice Cream

Bread Pudding:

  1. Heat sugar with half of milk until dissolve.
  2. Combine the rest of the ingredients and mix using a hand blender/immersion blender.
  3. Use half croissants and half Brioche bread.
  4. Fill up pan nicely with bread and cover with liquid mixture.
  5. Bake in water bath at 300F until mixture is set and there’s no more liquids (about 40 minutes).

Caramel Sauce:

  1. Have an ice bath and set aside.
  2. Cook first ingredients to light amber colored caramel, cook between 335 – 350F. (Anything above 350F considered burnt)
  3. Heat heavy cream, vanilla extract, salt at the same time the caramel is in the making.
  4. Once caramel is ready, pour hot cream over in thirds, to avoid the caramel to boil over the pot.
  5. Once we have all the cream in the caramel, mix and once combined immediately transfer into the ice bath that we set aside in the beginning.
  6. Cool down and set aside.

Rum Roasted Butter Pecan:

    1. In a Combine all ingredients and pour over pecans – Bake at 300F turning every 5 minutes until ready (when you crack one open it’s slightly golden inside).

To Assemble:
Place bread pudding into the plate, drizzle with caramel sauce, add rum roasted pecans and add ice cream.

The perfect pairings.

Southern Tide cocktail drink


Coastal Honey Bee

Join Lead Resort Bartender Nic Wallace as he shakes up this best-selling crowd favorite!

Coastal Honey Bee
Serves 1

1.5 ounce Jalapeno Infused Blanco Tequila
0.5 ounce Banhez Mezcal
1 ounce Fresh Lemon Juice
1 ounce Agave Nectar (2:1)

Garnish: Lime Wheel
Glass: Double Rocks
Ice: Standard

  1. Combine all ingredients in a shaker tin with ice, then shake for 4-6 seconds.  Double strain into a double rocks glass over fresh ice, then garnish and serve.
Wine Bottles

Wine Pairing

Gotas de Mar, Albarino, Rias Baixas, Spain

Sea Island Head Sommelier Ryan McLoughlin tackles perhaps the toughest decision of the night – the wine. Hear his selection that will transport you to the northern coast of Spain. Cheers!

Music to take you beachside.

What could possibly be more fun than a day at the beach? Enjoy our Beach Boys-inspired playlist with your seafood meal to really make your night a party!

turtle nests on the beach

Setting the Table

Grace Killian, Senior Event Designer

Newly renovated, Southern Tide has quickly become a favorite not only for its exemplary cuisine but also for the incredible ocean view. As an event designer, I most enjoy the nods to southern flare thoughtfully intertwined with the natural beauty of the best spot on the coast, Sea Island. I wanted to keep the design of this tablescape close to nature by curating a centerpiece of fresh summer fruits I had on hand; mangoes, artichokes, and blackberries. The rattan placemats and colorful linen with coastal blues and pops of Southern Tide red take me to a familiar place of casual serenity; a place where the beauty of nature celebrates many memories of years on the coast with family and friends. When you find yourself longing for the salty fresh air and a moment of traditional tranquility, I invite you to set the table with your Southern Tide family in mind.

Southern Tide dining with food and wine