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A New Culinary Chapter Fresh flavors, local roots and global influences at Vue on 30a by Tess Farmer
F or more than five decades, the Vue on 30a has been a beloved Gulf-front spot seamlessly blending upscale dining with the laid-back charm of 30-A. With its stunning sunset views of the Gulf of Mexico, a commitment to fresh, locally sourced ingredients, and a culinary team that merges Southern traditions with global flavors, Vue on 30a offers an unparalleled dining experience that goes far beyond the ordinary. Under the visionary leadership
the beautiful surroundings of our area.” Joining him is Sous Chef Dalbert Hughes, whose distinguished career spans more than 30 years. Chef Hughes has cooked for world leaders and dignitaries at The Broadmoor Hotel in Colorado and has held prominent roles at local favorites such as the WaterColor Resort and The Pearl Hotel. His dedication to his craft and mastery of kitchen operations ensures that every dish at Vue on 30a is meticulously crafted to perfection. Together, Chef Mayhue and Chef Hughes form a culinary dream team, creating a menu that blends American, French and Italian influences while
of Executive Chef Christopher Mayhue and Sous Chef Dalbert Hughes, the restaurant has embarked on an exciting new chapter. Together, they have revitalized the menu, infusing it with creativity and a passion for farm-to-table cuisine. This dynamic duo brings decades of experience
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Executive Chef Christopher Mayhue
Vue on 30a prides itself on sourcing ingredients from local farmers, fishermen and purveyors, ensuring that every dish reflects the flavors and character of the surrounding community.
and a shared commitment to honoring the community's Southern heritage while introducing new and exciting international influences to the table. At the heart of Vue on 30a’s dining experience is a commitment to freshness and sustainability. The restaurant prides itself on sourcing ingredients from local farmers, fishermen and purveyors, ensuring that every dish reflects the flavors and character of the surrounding community. This farm-to-table approach not only enhances the taste of every bite, but also supports the region's economy and sustainable agriculture. By working closely with local suppliers, Chef Mayhue and Chef Hughes can curate a menu that is not only seasonally inspired but also distinctly tied to the Gulf coast’s natural bounty. Fresh Gulf seafood, vibrant produce and artisanal goods are at the core of Vue on 30a’s culinary philosophy. The arrival of Chef Mayhue has
Rosa Beach & Golf Club has been so much more than a restaurant; it has been a part of the fabric of the Santa Rosa Beach community. With its sweeping ocean views and a reputation for delivering exceptional cuisine, the restaurant and club now has
staying true to the Gulf Coast’s Southern roots. Drawing
Together, Chef Mayhue and Chef Hughes form a culinary dream team, creating a menu that blends American, French and Italian influences while staying true to the Gulf Coast’s Southern roots.
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inspiration from both the local landscape and global cuisine, the restaurant offers a diverse selection of dishes that cater to a wide range of palates. Some of the current highlights include:
become a beloved destination for both locals and visitors. Whether you’re enjoying a casual lunch with friends or celebrating a special occasion at sunset, the Vue on 30a’s ambiance enhances the entire dining experience. They also offer event space for weddings and special occasions. For anyone seeking an unforgettable meal along the Gulf, the Vue on 30a delivers an experience that goes beyond food. It’s a place where flavors, scenery and hospitality come together to create something truly extraordinary. As Chef Mayhue sums it up: “At Vue on 30a, we’re not just serving food – we’re crafting memories.” Vue on 30a 4801 County Highway 30A West, Santa Rosa Beach 850-267-2305 Lunch: Tuesday – Saturday, 11 a.m. - 2:30 p.m. Dinner: Tuesday – Saturday, 5 p.m. - 9 p.m. Happy Hour: Tuesday – Saturday, 3 p.m. - 6 p.m. Closed Sunday & Monday vueon30a.net
House Smoked Tuna Dip: A signature appetizer that showcases the rich, smoky flavors of locally-sourced tuna. This dish is a perfect example of Vue on 30A’s commitment to fresh, regional ingredients. “Niceville Hot” Chicken Sandwich: A modern twist on a Southern classic, this sandwich features fried chicken coated in buffalo hot honey sticky sauce, offering the perfect balance of heat and sweetness. NOLA Style BBQ Shrimp: Paying homage to New Orleans with a Gulf Coast flair, this Cajun-inspired dish features succulent shrimp in a tangy barbecue sauce, accompanied by garlic cheddar biscuits, perfect for soaking up every flavorful drop. Since its opening in 1971, the Santa
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brought a fresh wave of innovation to Vue's kitchen. Known for his creativity and dedication to excellence, Mayhue has held leadership positions at renowned establishments such as Wilson Hospitality and The Pearl Hotel. His Southern roots, combined with diverse culinary influences from around the world, make him the perfect fit to lead the Vue into its next era of culinary excellence. “I’m excited to bring my vision to Vue on 30a and continue its legacy here on 30-A,” says Chef Mayhue. “The latest menu is a reflection of our passion for food, the vibrant local community and
"Homes Are What We Know", the LUXE 30A team has over three and half decades of Property Management, Luxury Home Building, and General Contracting Experience creating 30A's Premier Home Management Company, LUXE 30A. For a FREE rental comparison and more information about making LUXE 30A your rental home manager, please call us at 850-665-0222.
With its stunning sunset views of the Gulf of Mexico, Vue on 30a offers an unparalleled dining experience.
keith@luxe30a.com
850-665-0222
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12 | THE THIRTY-A REVIEW | NOVEMBER/DECEMBER 2024
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