At The Sanctuary
Offering Dine-In Service for Breakfast, Lunch & Dinner
Daily | 6:30am – 9pm
Reservations Required for dinner service.
(855) 458-4881
JasminePorch@Kiawahresort.com
Jasmine Porch
Your home for genuine Lowcountry cuisine at breakfast, lunch, brunch or dinner, Jasmine Porch has been named “Best Downhome Cookery” by the prestigious Andrew Harper’s Hideaway Report. Seasonal menus are inspired by the seafood pulled directly from the local waters and certified organic produce from around the region. Charleston brick walls, hewn oak floors and briny ocean air set the ambiance for your ultra-relaxed, eat-local meal.
Dining Hours
Breakfast | 6:30am – 11am
Lunch | 11:30am – 2pm
Dinner | 5:30pm – 9pm
Holiday Hours
| Christmas Eve Breakfast 6:30–11am Lunch 11:30am–2pm Dinner 5:30–9pm (Fully committed) |
New Year’s Eve Breakfast 6:30–11am Lunch 11:30am–2pm Dinner 5:30–9pm (Fully Committed) |
| Christmas Day Breakfast 6:30–10:15am Christmas Day Buffet: 12–3pm (Fully Committed) Dinner 5:30–8pm (Fully Committed) |
New Year’s Day Breakfast 6:30–10:15am New Year’s Day Brunch: 12–3pm Dinner 5:30–9pm (Fully Committed) |
Should your desired party size not appear during the reservation process, we regret that we are unable to accommodate your request at this time.
Walk-up seating available for breakfast and lunch service. Reservations required for dinner service. Indoor and limited patio seating available.
Resort Casual Attire
Holiday Hours
Christmas Eve
Breakfast 6:30am–11am
Lunch 11:30am–2pm
Dinner 5:30pm–9pm (Fully committed. Please call for waitlist)
Christmas Day
Breakfast 6:30am–10:15am
Christmas Day Buffet: 12pm–3pm (Sanctuary guests only. Please call to purchase tickets)
Dinner 5:30pm–8pm
New Year’s Eve
Breakfast 6:30am–11am
Lunch 11:30am–2pm
Dinner 5:30pm–9pm
New Year’s Day
Breakfast 6:30am–10:15am
New Year’s Day Brunch: 12pm–3pm (Please call to purchase tickets)
Dinner 5:30pm–9pm
Charleston’s staple entrée, Shrimp & Grits, is served during every meal period at Jasmine Porch. Enjoy buttered shrimp over organic grits and topped with a tomato gravy made up of sweet pepper and onions with tasso ham.
A native of North Augusta, South Carolina, Chef Joe Howell earned his Culinary Arts Degree from Johnson & Wales.
