Kiawah Island Club Culinary Excellence
B-Liner
Together, Executive Chef Geoffroy Deconinck and consulting Chef Mike Lata––the James Beard Award-winning owner of Charleston’s FIG and The Ordinary––create a menu unlike any other. At this Beach Club hotspot, southern culinary tradition pairs with light, coastal influences resulting in extraordinary dishes that celebrate the freshest seafood, produce, grains, and meat in the Lowcountry. Coupled with the B-Liner’s shoreline placement, breathtaking views are guaranteed with every meal.
Voysey’s
With Executive Chef Doug Blair and consulting Chef Tom Colicchio––famed ‘Top Chef’ Head Judge and owner of acclaimed Manhattan restaurant group, Crafted Hospitality––at the helm, Voysey’s ever-evolving menu of inventive cuisine showcases the freshest offerings of our local farms. Year after year, Voysey’s distinctive dishes, paired with stellar service and inspiring Lowcountry views, has made this Cassique establishment a Club Member favorite.
River Room
Progressive American cuisine informs the menu at this Club dining room. Members find the casual setting and relaxed ambiance a fitting place for respite following a day on Tom Fazio’s notorious River Course greens. Cocktails and conversation unfold on the sprawling terrace. And in the main dining room, great walls of windows overlooking emerald fairways, the Kiawah River, and ancient forestry ensure that nature, itself, is an honored guest at every gathering.
Place. Settings.
From small plates marshside to salads and sandwiches onshore, the Club’s more casual offerings can be found amongst some of the Island’s most inspiring landscapes. Scenic views overlooking Cassique’s 18th hole are always on the menu at Tom’s at Cassique. Here, in the Japanese-inspired pub, casual fare and craft cocktails are served up at the beautiful, bow-shaped zinc bar. The Beach Club’s gorgeous stretch of sand and surf set the stage for refreshments at the poolside cabana and lite fare of The Shack. While a trifecta of marsh golds, Ocean Course greens, and Atlantic blues are the hues on display from the Marsh House, the vibrant gathering spot framing Ocean Park’s most lauded vistas.
Conquer Your Kitchen
Through the ‘Behind The Lines’ series at Voysey’s and The B-Liner, top chefs are brought in to share the secrets to their extraordinary skills with would-be culinary masters of The Kiawah Island Club. Executive Chefs Doug Blair and Geoffroy Deconinck host the Members-only cooking demonstrations, enlisting a roster of extremely talented, local and national chefs for hands-on instruction and, at evening’s end, attendees socialize together while enjoying the sumptuous fruits of their labor.
Palate Pairings
Club oenophiles and cocktail connoisseurs revel in the beverage programs offered at B-Liner, Voysey’s, and River Room, where wines and specialty cocktails are selected to complement the culinary aesthetic of each establishment. B-Liner’s Old World wine options and Caribbean-inspired cocktails pair beautifully with light, coastal dishes, while Voysey’s expansive selection of international wines and bourbon enriches the flavors of their fare. River Room, with its all-American culinary aesthetic, showcases a great range of California vintners, local craft beers and their signature Marsh Mule cocktail, evoking the Lowcountry’s enduring appeal, sip after sip after sip.
