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Guided by a "farmer's mission" for organic purity, Chef
de Cuisine Daniel Zeal creates ingredient-driven regionally inspired
Southern dishes. His menus feature fresh, artisanal products from
boutique vendors and local partners, such as Sapelo Farms, whenever
possible. Flavors are always clean and authentic, built on the perfection of
ingredients that such "farm-to-table" enthusiasm is destined to procure.
The Cloister at Sea Island, a member of Preferred
Hotels® & Resorts, takes the relationship between farmer and chef to a whole
new level. In 2006, as word spread that Sapelo Farms, a local farm run by
mother-daughter team Betty Anne Lewis and Gabe Haman, was in danger of
closing, Sea Island’s food and beverage team intervened with an offer the
farmers couldn’t refuse. They decided to become Sapelo Farm's best customer.
Nearly 90% of the produce served in the Georgian Room is now being sourced
from Sapelo Farms. Lewis and Haman work closely with Chef Zeal on everything
from perfecting micro greens to locating rare heirloom seeds for Southern
delicacies such as Sweetie Corn.
Recommended articles and reviews:
Forbes Travel Guide / GAYOT /
GeorgiaTrend
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GAYOT |
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FORBES TRAVEL GUIDE |
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17/20 |
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Dinner only
Tuesday to Saturday
6:00 p.m. to 10:00 p.m.
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Sample menus:
Dinner
Chef's Tasting Menu
Vegetarian Menu
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Address: |
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Georgian Room
The Cloister
100 Cloister Drive
Sea Island, Georgia 31561 |
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Phone: |
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(912) 638 3611 |
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Fax: |
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(912) 638 5159 |
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Chef de Cuisine: |
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Daniel Zeal |
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Pastry
Chef: |
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Lindsey Stevens |
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Maître d' Hôtel: |
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Sommelier: |
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Michael Cappitelli |
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Restaurant Manager: |
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Tony Liartis |
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Official Site: |
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[website] |
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