Italian eatery (Tavola), the River Bar and
a high-end wine cellar. The resort’s spa
and fitness center (the company’s fourth
five-star rated entity) is also here, making
it a center point of sorts for those staying
at the different properties.
The Lodge, set upon a former planta-
tion, is billed an “English-style manor with
Southern charm,” where 24-hour butler
service and baths with rose petals are part
of the equation. From here, the dusk tradi-
tion of the bagpipes closing the nearby golf
courses can be heard.
The Inn at Sea Island is set apart from
the other two, but comes with its own food
and drink amenities and even a compli-
mentary BMW vehicle service for those
wishing to tour the area.
There are also individual cottages avail-
able. But for the true outdoors enthusiasts,
the Broadfield Lodge may be worth a look.
Set amid a nearly 6,000-acre preserve, the
oversized cabin is packaged with fishing
and pheasant hunts, a clay-shooting gallery
and even a falconry retreat where you and
your party can witness birds of prey on
hunts of their own.
It’s just one more aspect of Sea Island
that helps the resort stand apart.
“If you’re at the Cloister or The Lodge,
you’re staying at a five-star resort. You
have access to the great food. You have
access to three great golf courses that are
distinctly different,” Veal said. “Additional-
ly, you have access to what I would argue is
the best golf performance center and staff
in the country; we’ll have a new golf perfor-
mance center that is opening in March that
I don’t think will be rivaled in the world.
“The idea was that you can come to Sea
Island and get everything golf at the highest
level and never have to go anywhere else.”
Davis Love III and his brother, Mark, are
redesigning the Plantation Course. It is
set to reopen in the fall of 2019.
vsga.org
M A R C H / A P R I L 2 0 19 | V I R G I N I A G O L F E R
33