Savor the Spice of Life.

Simple elements of the earth and sea. Properly seasoned. Artfully prepared. Served in a contemporary coastal setting. It's elegantly elemental.

Award-Winning Adventure Menus

Chef’s Adventure Tasting Menu showcases the finest seasonal produce, fish and meats. The dinner magically weaves together exquisite tastes, artful presentations and tantalizing aromas.

Indulge in Our Chef’s Signature Dish

“Steak & Eggs” served on a sizzling 250 million year old Himalayan salt block is a special treat that shows the passion and creativity in Chef Laughlin’s kitchen.

Salt – Simple element of the Sea

As a nod to the island setting, over forty salts harvested from around the world enhance and compliment your experience. Some are infused with herbs, citrus and seasonal specialties to create taste experiences.

Meet our Chef de Cuisine Richard Laughlin

He fuels his kitchen with passion and creativity. Memorable meals use all of the senses - food presentation, aromas and taste. Salt has been honored with the prestigious AAA Five Diamond Award.

Chef’s Table in the Kitchen

For a one-of-a kind experience “Dine with the Chef” in the kitchen. The ambiance, the innovative food, paired wines and interaction with chefs creates a memory of a lifetime.

Reservations


Reservations are recommended. We gladly accept reservations for dining at Salt online or by calling (904) 277-1100.

Call to Make a Dining Reservation : (904) 277-1100

Jacksonville International Airport - 30 minutes

From Jacksonville International Airport to The Ritz-Carlton, Amelia Island.

  1. I-95 North, travel approximately 7 miles to exit 373, Amelia Island/Fernandina Beach/Callahan Exit.
  2. Right onto A1A (SR 200) East
  3. Travel east on A1A ... 9.6 miles to the Thomas J. Shave Bridge
  4. Cross Intercoastal Waterway and travel 3/4 of a mile to first traffic light
  5. Turn right at light onto Amelia Island Parkway
  6. Travel 2.5 miles to fork in road
  7. Veer left at fork and travel 1.5 miles to traffic light
  8. Cross through intersection traveling 3/10 of a mile
  9. Resort is on the left

From the South

  1. I-95 North to Exit 373 - Amelia Island/Fernandina Beach/Callahan exit
  2. Right onto A1A (SR 200) East
  3. Travel east on A1A ... 9.6 miles to Thomas J. Shave Bridge
  4. Cross Intercoastal Waterway bridge and travel 3/4 of a mile to first traffic light
  5. Turn right at light onto Amelia Island Parkway
  6. Travel 2.5 miles to fork in road
  7. Veer left at fork and travel 1.5 miles to traffic light
  8. Cross through intersection traveling 3/10 of a mile
  9. Resort is on the left

From the North

  1. I-95 South to Exit 373 - Amelia Island/Fernandina Beach/Callahan exit
  2. Turn left at light onto A1A (SR 200) East
  3. Travel east on A1A ... 9.5 miles to the Thomas J. Shave Bridge
  4. Cross Intercoastal Waterway bridge and travel 3/4 of a mile to first traffic light
  5. Turn right at light onto Amelia Island Parkway
  6. Travel 2.5 miles to fork in road
  7. Veer left at fork and travel 1.5 miles to traffic light
  8. Cross through intersection traveling 3/10 of a mile
  9. Resort is on the left

Events

Experience The Art of Salt With These Special Events


Salt Mother’s Day Brunch Menu

Starter
Wood Grilled Romaine Salad / Heirloom Tomatoes / Olive Powder
Organic Mixed Greens / Spiced Pumpkin Seeds / Sherry Vinaigrette
House Cured Meats
Imported Cheeses
Artisan Breads

Soup
Lobster Bisque / Lobster Salad / Basil Chantilly

Seafood
Selection of Domestic Caviar / Mini Bilini / Crème Fraiche
Chilled Mayport Shrimp / Cocktail Sauce
Oysters on the Half Shell / Red Wine Mignonette
Sushi Station
Ceviche Trio

Action Station
Wood Grilled Beef Tenderloin, Peppercorn Sauce, Horseradish Cream
Lamb Chops prepared on a 250 million year old Himalayan Salt Block
House Made Pappardelle Pasta / King Crab / Parmesan Emulsion / Wild Mushrooms
House Omelet Station
Soufflé Station

Entrée
Stuffed Georgia Quail / Foie Gras / Succotash / Bourbon Reduction
Braised Pork Shoulder / Pickled Bok Choy / Chinese Bun / Asian Aioli
Seared Diver Scallops / Andouille & White Cheddar Grits / Pepper Marmalade
Atlantic Halibut / Lemon Orzo Risotto / Baby Fennel & Florida Citrus Salad
Roasted Winter Vegetables / Goat Cheese / Root Vegetable Crumble
Vegetarian “Meat Loaf” / Mashed Potatoes / Tomato Fondue

Individual Petite Desserts


2015 SALT COOKING SCHOOL
Monday, 9 a.m. – 3 p.m.
$250 per person

Chefs welcome with a tour of the kitchens, mimosas, breakfast treats, Salt apron, learn techniques, group photo, cook and dine with the chefs. The following dates are:

* March 23 – Asian Food Truck Fare -Prepare Asian Street Food with a modern approach

* June 15 - Italian Favorites - Learn the art of making sauces, handmade pastas and fish fabrication

* September 14 – Classic German Cuisine - Braising, soups, dumplings and meat selections

* November 2 – Holiday Classics – learn new techniques

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