Just in time for a new season, one of the best restaurants on 30A has reimagined its menu, providing guests with even more reasons to visit. Craving Gulf seafood, Southern dishes and other coastal-inspired fare? Grab a table!
Fish Out of Water’s fresh menu is rooted in coastal traditions, good ingredients and seasonal storytelling, all led by Director of Culinary, Chef Louis Martorano. To best cater to guests’ needs and cravings, the restaurant now offers a distinct menu for both lunch and dinner, but rest assured, seafood and coastal cuisine remain at the forefront.
“Our new menu was designed to celebrate what’s right outside our doors: the bounty of the Gulf and the diversity of coastal cuisine. With a variety of seafood preparations to choose from, our guests now have the flexibility to customize their dish to their mood or dig into something completely new.” – Chef Louis Martorano
At lunch, expect lighter and more casual offerings, including an array of salads and elevated handhelds. Standouts include the silky and flavorful 205° Pecan-Smoked Tuna Dip, featuring house-cured tuna (slow-smoked at 205℉); Gulf Shrimp Tacos, a beachside staple; seafood baskets and plentiful Southern-inspired sides.
The dinner menu’s “Fish Market” section provides several fresh catch options – prepared fire-grilled, pan-seared or blackened – and served with a choice of distinct sauces – caper brown butter, ginger-lime ponzu, chimichurri or Cajun cream – which elevate but don’t hide the seafood’s delicacy. New dinnertime features also include Braised Beef Short Ribs and Beef Tenderloin.
Two menu items that represent Chef Martorano’s vision for Fish Out of Water happen to also be his favorites. The Bourbon BBQ Chicken, served with corn maque choux, blends coastal French influences with classic Cajun flavors into a rich, layered and very soulful dish. Another standout is the Pan-Seared Local Swordfish, paired with a sweet pea nage and lemon-scented mushrooms, which bring a light earthiness and a sense of spring to the dish.
Looking for the ultimate guest favorite? Time and time again, the Pan-Seared Blue Crab Cakes take, well, the cake! Gluten-free with no filler, it’s the blue crab’s decadent flavor that comes through in each bite.
“We want guests to recognize what they’re eating, to taste the freshness and to feel transported to the Gulf with every bite.” – Chef Louis Martorano
You’ll want to be sure to save room for dessert and cocktails, too! Those menus have also been revisited to complement the reimagined dining experience at Fish Out of Water. This includes adding light, citrus-driven cocktails and curated wine pairings that enhance the menu’s freshness and complexity.
The Fish Out of Water menu will continue to evolve with the changing of the seasons to maximize local flavors. Ultimately, Chef Martorano says, the goal is to keep guests coming back season after season to discover the flavors of 30A.
Relaxed and welcoming, Fish Out of Water balances its coastal appeal with refined offerings and a commitment to purveying, preparing and presenting Gulf Coast cuisine with intention. Approachable yet elevated, the restaurant makes each visit a unique and memorable experience for all of the senses.
Fish Out of Water is located at WaterColor Inn in Santa Rosa Beach. To seat guests more efficiently, the restaurant does not accept reservations. Dine-in service is available on a first-come, first-served basis. The restaurant is open daily, serving lunch from 11 a.m. to 2 p.m., happy hour from 2 to 4 p.m., and dinner from 2 to 10 p.m. Brunch is available Saturday and Sunday from 8 a.m. to 2 p.m. (March-October). Seasonal hours apply.
Browse the menus and learn more at dinefish30a.com, or follow @fishoutofwater30a.
Details included in this story were accurate at time of publication but are subject to change based on seasonal schedules, amenity and/or operational updates. For the most current information, please visit the respective property’s website.
