01
Morning Larder
Warm benne-seed biscuits, Wadmalaw citrus, soft-scrambled farm eggs, and chicory coffee served beneath the courtyard trellis.
07:30 – 10:30 · Complimentary for Residents
Issue N° 04 — Culinary Monograph
Aurelia House ·,
The Courtyard Kitchen & Rooftop Bar
Folio 01 · Table & Hearth
A Kitchen That Cooks What the Coast Gives It.
Fourteen rooms share one walled brick courtyard, a live-oak ember hearth, and a rooftop bar looking toward the steeple line—where dayboat catch and Sea Island heirlooms set the evening’s pace.
Folio 02 · Daily Rhythm
Priority allocation for our 14 resident rooms
Four Services, Unhurried
02
Midday Veranda
Chilled Bulls Bay oysters, heirloom tomato tarts, crisp Vermentino, and shaded reading tables beside the fountain.
12:00 – 14:30 · Courtyard & Parlor
03
Rooftop Aperitif
Botanical highballs, coastal vermouth service, and salted pecans as the harbor breeze crosses the copper roofs.
16:30 – 22:30 · Weather Permitting
04
Courtyard Supper
Hearth-roasted wreckfish, Carolina Gold rice middlins, and cellar burgundies by candlelight.
17:30 – 21:30 · Reserve a Stay & Table
Folio 03 · Provenance & Larder
Lowcountry Pantry, Restrained Hand
At Aurelia House, our kitchen operates on the scale of a private residence rather than a banquet hall. With only eighteen tables tucked inside our 1890s brick garden wall, we can buy tiny, fleeting lots that larger dining rooms must pass over: twenty pounds of triggerfish caught off Edisto, first-of-the-week Jimmy Red cornmeal, or wild chanterelles gathered after a summer storm.
Every dish honors traditional coastal Southern technique—smoking over seasoned live oak, slow-simmering shellfish broths, and pickling late-summer peaches—while keeping the plate bright, herbal, and unburdened. When you book a room upstairs, a table beneath the lanterns is already held in your name.
Tide & Net
Shem Creek Dayboats & Capers Blades Oysters
Field & Mill
Johns Island Heirlooms & Anson Mills Grains
Dairy & Hive
Edisto Grass-Fed Creamery & Tupelo Apiary
Folio 04 · Sample Supper Ledger
Autumn Coastal Harvest
Menus are printed daily on cotton rag paper and change with the tide table. Below is a representative evening spread from The Courtyard Kitchen.
Enquire to BookFirst & Raw From the Ice & Larder
| Bulls Bay Single-Select Oysters Green strawberry mignonette, fermented datil pepper, sea island salt | 24 |
| Flounder Crudo Pressed Meyer lemon, charred scallion oil, crispy Carolina Gold rice | 22 |
| Charleston She-Crab Broth Blue crab roe butter, dry Oloroso sherry, chives, warm brioche | 21 |
| Ember-Roasted Figs & Country Ham 24-month aged Edwards Surryano, whipped goat curd, toasted benne | 23 |
Hearth & Coast Live-Oak Grill
| Dayboat Wreckfish Over Oak Sea island red peas, smoked tomato nage, fennel pollen | 44 |
| Lowcountry Shrimp & Rice Middlins Creek white shrimp, tasso ham jus, charred sweet peppers, upland cress | 39 |
| Roasted Rohan Duck Breast Jimmy Red corn grits, spiced Damson plum glaze, wilted turnip greens | 46 |
| Hearth-Charred Maitake & Farro Black garlic emulsion, pickled green walnuts, aged Thomasville Tomme | 34 |
Plate II · Above the Cornice
Enquire to Book
The Rooftop Bar at Golden Hour
Reached by a private cedar stair on the third landing, our intimate rooftop bar pours small-batch coastal spirits, dry Spanish sherries, and garden tinctures steeped with verbena from the courtyard below.
The Battery Highball · Fig-leaf gin, dry fino, salted yuzu tonic
19
Carriage House Negroni · Barrel-rested botanical gin, artichoke amaro
21
Zero-Proof Verbena Spritz · Distilled coastal hydrosol, green grape verjus
15
Notes for Guests
Seating, Dietary Care & Private Gatherings
Do overnight guests need advance dining reservations?
Never. While outside dinner reservations book weeks ahead, we hold dedicated courtyard and rooftop tables every evening exclusively for residents of our fourteen rooms.
How does the kitchen accommodate allergies or plant-based dining?
Because every sauce and stock is made to order in small copper pans, our chefs gladly tailor courses for celiac, shellfish-free, vegan, or vegetarian guests with advance note on your booking enquiry.
Can we host an intimate rehearsal supper or wine tasting?
The Parlor Dining Room seats up to fourteen guests around a single antique heart-pine table, complete with custom menus and sommelier pairings.
Stay & Dine
Reserve Your Room & Courtyard Table
Tell us your preferred dates and whether you would like first-night supper in the courtyard or sunset drinks on the roof. Our innkeeper replies personally within four hours.
Enquire to Book
Direct Dining & Concierge Desk:
Private Supper Enquiries:
Read Guest Reviews: Verified Traveller Dispatches