Voysey’s: Keeping Food Fresh in Kiawah Culinary Clubhouse

  • Home
  • American
  • Voysey’s: Keeping Food Fresh in Kiawah Culinary Clubhouse
Clubhouse Kiawah Island

Golfers and gators are both regulars at Cassique.

As an homage to British architect Charles Francis Annesley Voysey, a prominent Arts and Crafts adherent, the Kiawah Island Club designed its Cassique Golf Course clubhouse in his style and named the second-floor restaurant after him.


Clubhouse Kiawah Island

The clubhouse restaurant naturally featured numerous golf-themed design elements, including a circle of old wooden clubs.

Clubhouse Kiawah Island

the newest golf course features a plush,
craftsman style clubhouse.

Chandelier Kiawah Island

Just because Voysey’s harkened back to the Arts and Crafts era doesn’t mean there weren’t modern touches; an intricate globe chandelier illuminated the main dining room.

Salad Kiawah Island

Chef Doug Blair translated Consulting Chef Tom Colicchio’s vision from New York to the Lowcountry, emphasizing fresh, local ingredients. Multi-colored beet salad was a perfect example, incorporating thin-sliced beets as garnish.

Crab Kiawah Island

Jumbo lump crab with buttery whipped potatoes and tomato made for a devastating starter.

Seafood Kiawah Island

Tender sautéed calamari arrived tossed with herbs.

Tomatoes Kiawah Island

Heirloom yellow, red and purple tomatoes captured summer’s essence.

Fish Kiawah Island

Simple roasted Palmetto bass joined roasted onions. The crisp skin provided nice textural contrast to this moist fish.

Mushrooms Kiawah Island

Tom Colicchio helped to elevate mushrooms to a position of prominence, so Voysey’s always has a myriad of mushrooms on the menu. Roasted hen-of-the-woods, shiitake and portobello were all incredibly flavorful.

Mushrooms Kiawah Island

Tiny, tender braised mousseron caps showcased an unusual French mushroom variety. As with braised morels, these ‘shrooms were saturated with butter, not that I’m complaining.

Mushrooms Kiawah Island

Another night, my mushroom consumption involved a combination of hen of the woods, golden chanterelles, shiitakes, and morels (aka butter bombs).

Chicken Kiawah Island

Roasted Chicken ($23) was a real highlight; this herbaceous yardbird delivered some of the most succulent meat I’d encountered, with golden, taut skin.

Pork Kiawah Island

Pork two ways: roasted and grilled. This seriously tender meat arrived in its own jus, salty in a good way, and very flavorful, served with more mousserons and sliced garlic.

Steak Kiawah Island

Wagyu hanger steak was an expensive cut, but worth the cost, especially since I wasn’t paying. The beef was tender enough to cut with a fork due to its dense marbling. Incredibly, Wagyu actually has greater health benefits than typical cow meat.

Scallops Kiawah Island

Gargantuan sea scallops were caramelized and served in a pool of butter, then sprinkled with fresh herbs. Yes, they were rich, but they were also some of the premier scallops of my life.

Vegetables Kiawah Island

Roma beans with chopped onions were snap fresh, simple but tasty.

Vegetables Kiawah Island

Roasted baby carrots were another spartan specialty.

Vegetables Kiawah Island

The vegetable parade continued with blue lake beans. I’ve also enjoyed braised English peas with mint and braised silver queen corn kernels at Voysey’s.

Risotto Kiawah Island

As if we needed more mushrooms, wild mushroom risotto featured many of Voysey’s featured mushrooms, plus a Parmesan dusting. The dish was positively luxurious. Even basic Parmesan risotto impressed.

Coffee Kiawah Island

I prepared for our dessert onslaught with a cinnamon dusted cappuccino served with a rock candy stick, a more fun form of sugar than the packet.

Cake Kiawah Island

Pastry Chef Melissa Fritz was versatile, going dainty on an angel food cake with roasted lavender strawberries, topped with a lavender sprig.

Dessert Kiawah Island

Molten chocolate cake with passion fruit coulis was truly decadent. Chef Fritz showed further range by topping a root beer float with shaved chocolate and decorative chocolate stick.

Dessert Kiawah Island

I was most excited about mango rice pudding with cinnamon-sugar plantain chips, but it was disappointingly bland. Oh well. Voysey’s offered plenty of other flavor victories.

Dessert Kiawah Island

Fluffy peach and ricotta crepe soufflé nearly burned the roof of my mouth to the third degree, but it was worth the searing pain.

Dessert Kiawah Island

Voysey’s banana split was another comforting option featuring a scoop each of the evening’s Tahitian vanilla bean, sage, and white chocolate raspberry ice cream.

Dessert Kiawah Island

Another night, Fritz’s multi-faceted dessert involved a scoop of vanilla ice cream and three individual “celebration cakes and pastries”: chocolate mousse cake topped with an aspic’d strawberry, apple crisp with a dollop of whipped cream and a carrot cake topped with whipped cream, shaved almonds and a cherry.

Popcorn Kiawah Island

We were tanked up on sugar by the time the check arrived, but that didn’t stop us from attacking complimentary, house-made caramel corn. It beat the hell out of Cracker Jack, even if we didn’t get a prize.

Pastry Chef Melissa Fritz nearly keeps pace with Chef Blair thanks to fairly original, flavorful desserts.

Colicchio’s dining model encourages over-ordering. Everything on the menu is a la carte. Of course every menu item reads as delicious. And everything’s expensive – vegetable plates average about $8 – though this is Kiawah Island. At least everything’s tasty.

Voysey’s: Keeping Food Fresh in Kiawah Culinary Clubhouse

Tags:

Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

Leave a Comment