Long candlelit table set for a private dinner at Ember & Salt

Private Events

Three rooms, 200+ events a year, one events team that handles everything.

The Rooms

From twelve guests to the whole house.

Every room comes with a dedicated service team, custom-printed menus, and a coordinator who has run more than two hundred events a year on King Street.

The Cellar — private dining room with exposed brick and candlelight

The Cellar

12 – 20 seated

Our original 1850s wine cellar: exposed brick, a vaulted ceiling, one long candlelit table, and a dedicated sommelier for the evening. The room every anniversary and board dinner asks for by name.

Food & beverage minimum: $1,800 (Tue–Thu) · $2,600 (Fri–Sun)

The Garden — outdoor courtyard set for a private dinner

The Garden

Up to 24 seated · 35 reception

Our enclosed courtyard, open April through October, draped in string lights and Charleston wisteria. Ideal for rehearsal dinners, welcome parties, and daytime celebrations under the live oaks.

Food & beverage minimum: $2,200 · weather backup in the Main Room included

Ember & Salt full dining room during evening service

Full Buyout

80 seated · 120 reception

The entire restaurant — Main Room, bar, Cellar, and (in season) the Garden — becomes yours for the night. Custom menus from Chef Cole, full bar programs, and valet coordination for King Street.

Food & beverage minimum: from $12,000 · Sunday–Thursday preferred

Event Menus

Three ways to feed a room.

Every package is a starting point — Chef Cole finalizes each menu around the season, your occasion, and your guests' tables.

The Lowcountry Table

$95 per guest

A three-course prix-fixe built around the season's Carolina coast: raw bar starters, family-style mains, and a shared dessert board.

  • Three courses, served family-style
  • Choice of two mains (including our 48-hour short rib)
  • Sommelier's welcome pour on arrival
  • Printed custom menus with your event name
Inquire About This Menu
Most Booked

The Chef's Fire

$145 per guest

Our most-booked package. Four courses from the wood-fired hearth, carved tableside, with wine pairings selected from the 400-label cellar.

  • Four courses with tableside carving
  • Dry-aged cuts and whole roasted fish
  • Three wine pairings from Sommelier Diane Fitch
  • Dedicated captain and service team
  • Full AV in The Cellar for toasts and presentations
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The King Street Reception

$78 per guest

A standing cocktail-style event: passed canapés, raw bar and carving stations, and a curated open bar. Built for company holiday parties and celebrations.

  • Six passed canapés plus two chef's stations
  • Two-hour curated open bar (beer, wine, two signature cocktails)
  • Late-night bites in the final hour
  • Reception layout with cocktail tables and lounge seating
Inquire About This Menu

How It Works

Four steps from inquiry to the first toast.

  1. Step 1

    Tell Us About Your Event

    Send an inquiry through our contact form or call after 3 pm, Tuesday through Sunday, and ask for our events coordinator. Share your date, guest count, and occasion — we'll confirm room availability within one business day.

    Response within 1 business day

  2. Step 2

    Walk the Rooms & Taste the Menu

    We'll schedule a walkthrough of The Cellar, The Garden, or the full restaurant so you can see the space set as it will be on your night. For seated dinners of 16 or more, a chef's tasting of your proposed menu is included.

    Tasting included for parties of 16+

  3. Step 3

    Confirm the Menu & Details

    Chef Cole finalizes your courses around the season and your guests' dietary needs, and Sommelier Fitch builds the pairings. You'll receive a single written proposal: menu, room, timeline, staffing, and pricing — no surprises on the invoice.

    One written proposal, all-inclusive

  4. Step 4

    Sign, Deposit & Celebrate

    A signed agreement and a 25% deposit hold your date; the balance settles the night of the event. Final guest counts are due five days out. From there, our team handles everything — you just arrive with your guests.

    25% deposit · final count 5 days out

Event FAQ

Before you book the room.

How far in advance should we book a private event?
For The Cellar, four to six weeks is usually comfortable midweek; Friday and Saturday nights in spring and December book two to three months out. Full buyouts should be planned at least three months ahead. If your date is close, call us anyway — cancellations happen and our coordinator keeps a waitlist.
Can you accommodate dietary restrictions on a prix-fixe menu?
Yes. Every private-event menu is finalized with Chef Cole, and we build vegetarian, vegan, gluten-aware, and allergy-safe plates into the courses themselves rather than serving an afterthought entrée. We collect dietary notes with your final guest count five days before the event.
Is there a room fee, or just a food and beverage minimum?
There is no separate room fee. Each room carries a food and beverage minimum that varies by night of the week and season — your spend on the menu, bar, and wine counts toward it in full. If your party comes in under the minimum, the difference appears as a room charge.
Can we bring our own wine, cake, or florals?
Special bottles are welcome under our standard corkage policy ($35 per 750ml, waived one-for-one with bottles from our list). Outside desserts carry a $4 per-guest plating fee. Florals, place cards, and décor are welcome — our team will set them before your guests arrive if delivered by 2 pm.
What happens to a Garden event if it rains?
Every Garden booking includes an automatic weather backup in the Main Dining Room at no charge. We make the call together with you by 10 am the day of the event, so your guests are never told to bring an umbrella and hope.

Plan Your Event

Let's set the table for your night.

Our events coordinator is available Tuesday–Sunday after 3 pm.

Start an Event Inquiry(843) 555-0192
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