After two decades as North Florida’s acclaimed fine dining restaurant, The Ritz-Carlton, Amelia Island is proud to announce the debut of a completely reimagined Salt restaurant, offering guests an elevated dining experience inspired by the natural beauty of the Atlantic Ocean and the surrounding coastal landscape. The redesign showcases an entirely new look and feel with a re-imagined dining room, expanded lounge, new private dining areas, and the addition of an ocean view coastal pergola, along with curated new epicurean menus and immersive dining experiences led by acclaimed Chef Okan Kizilbayir.
“Salt has long been known for its exceptional coastal cuisine and stunning atmosphere,” said General Manager Gregory Cook. “While renowned in the region as a fine dining restaurant, we wanted to further elevate the experience to create something new for our guests and for the community. With Chef Kizilbayir’s culinary vision, and our completely refreshed design, we are creating a truly distinctive dining destination that connects our guests to the natural beauty of Amelia Island, all while providing an unforgettable culinary journey.”
DESIGN
Helmed by architecture firm HBA Architecture & Interior Design, Salt’s transformative design, inspired by the surrounding sweeping ocean views and the soft hues of coastal dunes and sea oats, engages diners from the moment they enter the restaurant, with open spaces and a warm color palette, reflecting the vitality of the Atlantic. With the design artfully combining warm woods and bronze metals, the main dining area will feature new furnishings, chic décor including playful oyster shell designs and coastal art, and stunning chandeliers with salt-like crystals. The room is accented by a black granite fireplace with a leather finish and a mantel showcasing the Sommelier Champagne Sabre, a celebrated tradition at Salt. Soft tones and lighting, contemporary fixtures, and comfortable yet sophisticated seating create an inviting space for guests to relax and savor a world-class dining experience.
The Salt lounge, an ideal setting for a more relaxed yet sophisticated dining experience, has also undergone a complete redesign, adding comfortable banquette seating, tables and a new bar with a striking wine display and cellar. Expanding both in size and seating capacity, the lounge features a new food and cocktail menu, offering signature cocktails, wines, and creative small plates, perfect for pre-dinner cocktails, amuse bouche selections, and after dinner desserts with ports and signature drinks.
Salt introduces al fresco dining for the first time with the addition of a new coastal pergola, the Seaview Terrace, which can be booked for either private events or on an individual basis. With sweeping ocean views and a wall of greenery, the terrace was designed to offer a year-round, weather-protected space for up to 20 guests, providing the perfect setting to watch Amelia Island’s majestic sunsets. Guests can also book a private event or dinner in Salt’s newly renovated Atlantic Room, which can accommodate up to 30 guests for indoor/outdoor dining with a private terrace overlooking the ocean.
FOOD & BEVERAGE
As a Michelin-trained chef, previously working at Le Bernardin under Chef Eric Ripert, Chef Okan Kizilbayir brings an elevated sense of refinement to the Salt dining experience, while maintaining the warm hospitality, service and attention to detail that has made Salt an award-winning destination. As part of the transformed restaurant, Chef Kizilbayir has introduced an all-new, innovative menu that reflects his passion and showcases his culinary artistry, with a focus on fresh, locally sourced ingredients that reflect both the flavors of the sea and land, transformed by his French-influenced cooking style.
Appetizer highlights include the Tuna Tartare with Avocado and Seaweed Emulsion, Confit Duck Legs with Celery Root and White Balsamic Vinaigrette and the Squid and Iberico Ham Risotto. For the main courses, diners can enjoy succulent signature dishes such as the Baked Halibut with Leek Fondant and Saffron Velouté, Wagyu with Daikon, Mushrooms, Burnt Onion Puree and Truffle Hollandaise, and Salt Style Denver Pastrami with Red Cabbage, Horseradish and Foie Gras Bourguignon. Chef Kizilbayir’s signature sauces, added tableside, are a key highlight of many of the dishes. Dessert options from Salt’s talented Pastry Chef Heidi Kabath, such as the Key Lime Soufflé and Paris Brest are not to be missed, and for those that prefer to drink their desserts, the Bananas Foster Martini and Vanilla Chai White Russian are the perfect indulgences.
Guests can order a la carte, or opt for the pre-fixe five-course Early Seating menu for $195, which combines the best of the Salt menu with a few exclusive items, such as the Lobster with Emulsion of Bisque and the Champagne Poached Pear with Hazlenut for dessert.
To celebrate the debut of the reimagined Salt, the restaurant will feature a pre-fixe dinner on the final night of Amelia Island’s Restaurant Week, which takes place January 17-26, offering a three-course meal paired with wine and a Champagne reception for $125 per person. This special event will showcase the best of Chef Kizilbayir’s menu and provide a unique opportunity to experience the newly renovated space.
For more information, reservations, or to book your experience, visit www.ritzcarlton.com/ameliaisland or saltameliaisland.com
