The Ocean Room sits inside The Sanctuary at Kiawah Island Golf Resort, an oceanfront dining room built around locally sourced beef, poultry, and produce on a seasonally changing menu. The Ribeye — USDA Certified Angus Beef, 21-day wet-aged, served in a 16-ounce portion with house-made béarnaise — anchors the menu, backed by a wine list running past 1,000 selections. An adjoining lounge offers the same dinner menu alongside seasonal cocktails in a more relaxed setting.
Chef de Cuisine Steven Brooks, a native of Germany, also leads the Heritage Dinner Series, a rotating set of wine-paired tasting menus that draw on the places he's cooked around the world — opening with dishes from Germany before moving through Western Europe, East and Southeast Asia, and North America over the course of the year.
Chef de Cuisine Steven Brooks, a native of Germany, also leads the Heritage Dinner Series, a rotating set of wine-paired tasting menus that draw on the places he's cooked around the world — opening with dishes from Germany before moving through Western Europe, East and Southeast Asia, and North America over the course of the year.