Wood-fired · Gulf-caught · Off 30A in Santa Rosa Beach

Dinner by the marsh, cooked over oak.

A small dining room on the bay side of 30A. Everything that can be cooked over the fire is. The menu changes with the boats and the farms, so tonight's is the only one that counts.

Reserve a table Full menu

TonightThursday, September 4

From the fire

Whole Gulf snapper✦54Charred lemon, salsa verde, grilled okra. For two.

Royal red shrimp✦28Oak smoke, Calabrian butter, grilled sourdough.

Smoked mullet dip14The Panhandle classic, saltines, pickled shallot.

Heirloom tomato pie16Cheddar, basil, black pepper crust.

✦ cooked over the oak fire · Kitchen closes 9:45

To start

Apalachicola oystersmktRaw with mignonette, or roasted with garlic butter ✦

Smoked mullet dip14

Blue crab hush puppies15Comeback sauce, pickled peppers

Charred okra✦12Benne, lime, chili crunch

Field peas & greens11Potlikker, cornbread

From the water

Whole Gulf snapper✦54For two. Charred lemon, salsa verde

Royal red shrimp✦28

Grouper, grits, brown butter36

Soft-shell crab32In season. Green tomato, remoulade

From the land

Oak-grilled ribeye✦5816 oz, smoked onion, salsa verde

Half chicken✦29Cane vinegar, collards

Heirloom tomato pie16

Wood-oven flatbread✦18Squash blossom, ricotta, honey

To finish

Satsuma sorbet9

Burnt honey panna cotta11Pecan brittle

Skillet cornbread cake✦12Sorghum butter, whipped cream

The hearth · Photo goes here

The fire

“We light the oak at two in the afternoon and let it burn down to coals. By five it's ready. Nothing on the menu tastes like it does at home, because at home you don't have four hours of oak.”

June Alder, chef & owner

June cooked in Charleston and New Orleans before coming home to Walton County. The restaurant sits in a converted bait shop on the bay side of 30A, twenty tables, a hearth built from reclaimed brick, and a back porch that looks at the marsh where the egrets feed at dusk.

Reserve

Twenty tables. Book ahead in season.

Reservations are held for 15 minutes. Parties of seven or more, call us. The porch is first-come and dog-friendly.

Ask the kitchen

Allergies, the porch, tonight's fish.

Egret & Ember · answers now

Hi. I can answer questions about tonight's menu, allergies, seating and hours, and book a table. What do you need?

Sample conversation. On a live site the assistant is trained on your menu, allergens, floor plan and reservation book, and the kitchen approves its allergy answers.