The Ocean Room Introduces New Dining Concept and Menu

This spring The Ocean Room at The Sanctuary, Kiawah Island Golf Resort’s signature restaurant, unveiled its new dining concept and menu. Chef de Cuisine Kevin Ives has redesigned the menu which features “Modern Interpretations of Classical Cuisine” and a lower price point. In addition to the everchanging á la carte menu, Chef Ives also designs new five-course “Tasting Menus” monthly.

“Developing a new menu at a vaunted restaurant was challenging, but both the staff and guests have been extremely pleased with how successful it has been,” says Ives. 

Ives joined The Ocean Room last year from L’Escalier, the AAA Five Diamond restaurant at The Breakers Resort in Palm Beach, Florida. He graduated from the Florida Culinary Institute and also spent time in Hawaii working for Peter Merriman, who is considered the father of Hawaiian regional cuisine. Raised in Cleveland, Ohio, but exposed to Mediterranean and North African cooking due to the bi-continental influence of his grandparents, he brings an eclectic mix of influences to The Ocean Room. The restaurant has relaxed its jacket policy for men. Jackets are recommended, but not required.

The Ocean Room has also updated and expanded the bar menu, acknowledging the dining trend toward a more casual and quick culinary experience. “The new bar menu features seasonally inspired dishes and an expanded dessert menu that has a playful, interactive feel to it. It bridges the gap between bar themes and an upscale, refined setting,” says Ives.