To properly celebrate our tenth anniversary we dressed to the nines and dined at Salt. The restaurant is located on the ground floor of the swanky Ritz-Carlton, Amelia Island. Upon providing our name to the hostess we were immediately seated at an intimate table with a view of the Atlantic Ocean.
Our waiter appeared and warmly greeted us and gave a brief overview of our upcoming dining experience. With our drink orders placed Becky and I looked over the two menus set before us on pale orange glass plates. Rather than ordering an appetizer, an entree, and ultimately dessert the chef request all be placed at once so proper spacing could occur.
I appreciated this, and while sipping a glass of champagne we considered our choices. Becky chose to begin with the Key West Pink Prawns while I ordered the Labelle Farm foie gras. These were to be followed by pappadelle pasta and a grilled veal porterhouse. For dessert Becky selected the banana fosters souffle while I chose the chocolate amaretto mille-feuille.
The menus were whisked away and a selection of bread was set out on the table. An amuse-bouche was then set before each of us. The evening we dined the chef has selected a creamy avocado mouse topped with crumbled chorizo, pickled vegetables, and cilantro. Both from a visual and textural standpoint it was well prepared and I found it to be delicious. Becky, however, did not care for the combination of flavors.
Our appetizers arrived next along with a selection of salts from around the world. Each salt had a distinct flavor, and I found the smoked salt to be the most interesting. Concerning the appetizers, Becky’s consisted of two large pink prawns delicately fried and served atop grits covered in goat cheese. The dish was accompanied by a green tomato marmalade with balsamic reduction and microgreens. The shrimp was plump and perfectly cooked.
My foie gras was scored, grilled, and served on a wafer of zucchini bread. Slivers of Asian pear were laid on top of the foie gras and a bacon walnut crumble completed the dish. The foie gras was decadent. Rich and creamy, melting on my tongue itt paired very well with the Asian pear. Of all the dishes we tasted during the evening it was my favorite.
Dinner could have concluded at this point and I would have been a very happy man. Perfectly timed our entrees we brought to the table. The pappadelle pasta was served with scallops, shrimp, lobster, wild mushrooms in a sherry emulsion. I sampled a piece of pasta and it was cooked al dente. The sherry sauce was rich and Becky thoroughly enjoyed the dish (confession time, later that night I ate the leftovers cold, it was top notch.)
The veal porterhouse was cooked rare, just as I had ordered, and served with steamed asparagus. Grill marks topped the meat which was tender and had a wonderful flavor. I would have gnawed on the bone, but I was at the Ritz-Carlton and was able to keep retain my composure.
By the time the dark chocolate souffle arrived the lighting conditions had deteriorated to the point where photographing the amazing dessert was not possible. My slice of flour-less chocolate cake was filled with an amaretto cream, topped with a piece of poured sugar, fresh fruit, and served with a small scoop of pomegranate sorbet Chocolate and almond go together like peas and carrots, and the dessert with a cup of black coffee was the perfect way to end our three hour meal.
Dinner at Salt was superb. The waitstaff was attentive, the restaurant immaculate, and the atmosphere was refined. The restaurant is open Tuesday – Sunday from 6:00 p.m. – 10 p.m. Reservations are recommended, and for more information contact Salt directly at (904) 277-1100.
Sweet Tea & Bourbon’s Rating: