You walk into a place expecting a standard steakhouse and suddenly you’re staring at a menu divided into the four elements. Honestly, it’s a bit of a trip. If you’ve spent any time on Amelia Island, you’ve likely heard the name David’s Restaurant & Lounge dropped in hushed, reverent tones, usually followed by something about a Dover Sole that will change your life.
But here’s the thing: most people just see the price tag and assume it’s another stuffy fine-dining trap. They’re wrong.
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Basically, this isn't just a place to get a piece of meat; it’s where Chef David Echeverri mixes his Colombian roots with high-end French techniques. It’s weird, it’s fancy, and it works. Whether you're there for the $95 Tasting Wednesdays or just trying to snag a seat in the lounge for the Amelia Martini, the David’s Restaurant and Lounge menu is a beast that needs a little decoding.
The Elemental Layout: Not Your Average Menu
Most restaurants go with "Appetizers" and "Entrees." David’s goes with Fire, Water, Ice, and Earth. It sounds like a Captain Planet reboot, but it’s actually a pretty smart way to categorize the heavy hitters.
The Ice section is where things get serious for the high-rollers. We’re talking Osetra or Siberian caviar served with all the traditional fixings. If you aren't looking to drop $100 before you even see a fork, you might skip to Earth. This is where the greens and starters live. The David’s Salad is a local legend—mostly because of the lemon mint compressed watermelon and that goat cheese croquette that basically melts the second it hits your tongue.
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Why the Fire and Water Matter
- Fire: This is the steakhouse heart. You’ve got the Ribeye ($69) and the Filet Oscar. The Filet Oscar is a powerhouse—perfectly grilled beef topped with poached Maine lobster tail and béarnaise. It’s decadent. It’s heavy. It’s exactly what you want when someone else is paying.
- Water: This is where the "Lounge" part of the name really shines through with coastal freshness. The Chilean Sea Bass is a consistent winner, served with truffle Yukon gold mashed potatoes.
The $95 Tasting Wednesdays and New 2026 Rituals
If you’re reading this in early 2026, you’re in luck because they just launched "The Art of Brunch." It’s a once-a-month thing—specifically every four weeks on Sundays. It’s not just eggs and bacon; they’re doing ceviche with coastal freshness and these wild poached eggs with filet.
Then there’s the Wednesday Tasting Experience. For $95, Chef David basically takes over your night. He pulls out what he considers his "greatest creations," which often includes things like the Grilled Octopus. If you see the octopus on the menu, get it. People talk about it like it’s lobster because of the way he cuts and preps it. He serves it with sweet plantains and a chorizo croquette, which is a massive nod to his Colombian heritage.
What Most People Miss: The Lounge and Happy Hour
You don’t have to do the full white-tablecloth experience to enjoy the David’s Restaurant and Lounge menu. The lounge opens at 5 PM, and it has its own vibe.
The Happy Hour is where the locals hide. You can get "Small Bites" like the David’s Ceviche—which often features Peruvian leche de tigre (tiger's milk)—for a fraction of the dinner price. The oxtail pappardelle and the chorizo Mediterranean risotto also show up here. It’s high-end flavor without the three-hour time commitment.
The "Fifth Element" Add-ons
There is a section called the Fifth Element. It’s basically a list of upgrades. Want to add shaved truffles to your risotto? Sure. Want a five-ounce lobster tail on the side of your rack of lamb? Easy. This is how a $50 dinner becomes a $150 dinner real fast, so watch your step.
The rack of lamb itself is Australian, served with a celeriac and parsnip truffle purée. It’s earthy, rich, and probably the best thing for someone who wants to move away from the standard filet mignon.
Pricing and What to Expect
Let’s be real: David’s isn’t cheap. Entrees generally swing between $36 and $69. If you’re going for the Dover Sole or the Scallops, those are often "Market Price," which is code for "it depends on the boat today."
The Actionable Strategy for Dining at David's:
- Reservations are a must. Especially on weekends or during "Tasting Wednesdays." The place is intimate, not sprawling.
- Dress the part. They actually have a dress code—business casual. No hats, no cut-off jeans. If you show up looking like you just came from the beach, it’s going to be awkward.
- Start in the Lounge. Get there at 5 PM. Order an Amelia Martini. It sets the tone before you move to the main dining room.
- Incorporate the Burrata. If you order the oxtail ragu (the gnocchi version is stellar), make sure you actually mix that burrata into the sauce. Don’t just eat it off the top.
- Save room for the Liquid Dessert. The Espresso Martini uses house-made Madagascar vanilla-infused vodka. It’s better than a standard slice of cake.
Whether you're celebrating a 37th anniversary or just want to see if a $70 steak is actually better than a $30 one, the menu here is designed to be an event. It’s less about "eating" and more about the "experience," which sounds like a cliché until you're three bites deep into a pan-seared Chilean Sea Bass.