Nighttime Exterior, Sea Salt Restaurant

Los Vinos de Dalí 2021: A Night at Sea Salt – sold out

April 20, 2021 @ 6:00pm 8:00pm

As one of our participating restaurants to Los Vinos de Dalí annually, enjoy an evening on the Peruvian Patio and Mayan Sun patio at Sea Salt restaurant hosted by The Guild at The Dalí in tribute to Van Gogh’s Sunflowers. Complete with three courses of custom Dalí-inspired dishes by Sea Salt’s Executive Chef David Peck, this physically distanced outdoor dinner for approximately 50 guests includes artfully paired wines and complimentary coffee or hot tea served with dessert. Guests also receive a complimentary hand painted wine glass to take home (tax and tip are included in ticket price).

Reservations are available by table in groups of four, six and eight (valued at $150 per person) to ensure guests are seated only with members in their party and to allow adequate spacing based on the restaurant’s capacity. Masks should be worn at arrival and while indoors.

Tickets: $600 for a table of 4; $900 for a table of 6; $1,200 for a table of 8
Location: Sea Salt at Sundial St. Pete (183 2nd Ave N, St. Petersburg, FL)
Cocktail Attire

A portion of event sales support The Dalí Museum, which cares for and shares an expertly curated collection of Salvador Dalí’s work, preserving his legacy for generations to come.

Tickets for this event are sold out.

All sales are final. No refunds or exchanges. We can not accommodate individual tickets due to seating arrangements for physical distancing. Due to the format of this dinner; allergies and dietary substitutions cannot be accommodated. Parking is available in the Sun Dial Parking Garage for a fee. Valet parking is available at your own expense.

Celebrate Los Vinos de Dalí 2021: Salud a St. Pete with events throughout the month of April 2021.

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Four course prix fixe menu:

1st Course
ARTISAN MIXED GREENS
cucumber | grape tomato | white balsamic vinaigrette

2nd Course
GNOCCHI
maine lobster | fava beans | chili-saffron butter

Wine: Lorenza Rose (California)

3rd Course
BLACK GROUPER
caramelized beets | potato croquettes | piquillo pesto

Wine: Augey Bordeaux Sauvignon-Semillon (France)

4th Course
PISTACHIO CRÈME BRÛLÉE
white chocolate | black sesame | strawberries