The Vue on 30A

If you are looking for a sophisticated yet laid back atmosphere to nibble on tapas while sipping a glass of wine or craft cocktail at the bar after a busy day, or are searching for a spectacular location to view the sun dipping below the horizon while sharing a fabulous evening with good friends or family, then the Vue on 30A is where you need to be.

Often when dining at a restaurant with a view, getting a table to see it might be difficult. But, at Vue on 30A everyone has the sought after backdrop of the Gulf to dine by while experiencing the delicious menu offerings.

The Vue on 30A is located at The Santa Rosa Golf & Beach Club, a fixture for area residents for more than forty years. In 2010, the club’s restaurant underwent a dramatic renovation creating a modern, elegant atmosphere and has quickly become a sought after dining experience that is open to the public.

At Vue on 30A you can search for dolphins playing just off the white sand surf, or watch for fishing boats heading out to sea and then back again with their catches, all while savoring the finest award winning cuisine, paired with fine wines from the award winning wine list.

The menu at Vue on 30A offers a kaleidoscope of experiences for your senses and is the only restaurant on Florida's Scenic Highway 30A that has been voted as having the Best Waterfront Dining by Florida Travel + Life Magazine, and most recently the "Best Place to Watch a Sunset" by the readers of Destin Magazine.

At Vue on 30A you'll experience a fresh approach to dining with seasonal menu items prepared by Chef Giovanni Filippone, who was recently named a “Best Chefs America 2013 Chef.” Chef Giovanni Filippone became Vue’s Executive Chef in 2011, and brings his extensive training from the Culinary Institute of America along with fifteen years of experience to the stunning restaurant space.

Some of the most popular menu items are the Pistachio Crusted Grouper served with fragrant Risotto, Seasonal Vegetables, and a Sweet Pistachio Cream Sauce, the Colorado Rack of Lamb served with Loaded Mashed Potatoes, Seasonal Vegetables and a Red Wine Demi-Glaze, and the Fruit de Mer served with succulent Gulf Shrimp, locally caught fish of the day, Mussels, Diver Scallops, Half Maine Lobster Tail, over a Risotto and Tomato-Basil Broth.