Exposed white-painted rafters help impart the 1970s-inspired beachside aesthetic the previous owners were after when they redesigned the space. Ship wheels, long wooden paddles and a giant marlin above the entrance reinforce the restaurant’s focus on all things seafood.
Local fish, from flounder to triggerfish, shrimp and American red snapper, forms the backbone of the menu, factoring into the crispy fish sandwich ($24), Lowcountry boil ($34) and catch of the day ($39), currently served with celery root purée and arugula pesto.
The celery salad with walnuts, cheddar and dates at Sullivan’s Fish Camp, Tuesday, February 3, 2026, in Sullivan’s Island.
Henry Taylor/Staff
Notes of New England come in the form of clam and fish chowder ($16), which is just-right creamy and filled to the brim with seafood, croutons and seasonal vegetables. And the lobster roll ($34), a special occasion staple during the seven years I spent living in Boston, is hands-down the best I’ve had in Charleston.
A lobster roll sits on a sill next to a window looking out to the street at Sullivan’s Fish Camp, Tuesday, February 3, 2026, in Sullivan’s Island.
Henry Taylor/Staff
Maine-caught lobsters are shipped to Sullivan’s Island nearly every day of the week, Stanhope said. Once the crustaceans are on-premises, they’re steamed, picked and portioned — generously, I might add.
Pieces of lobster, warmed in clarified butter to order, are likely to spill beyond the soft Hawaiian roll as you take each bite. Seasoned in nothing but sea salt and a healthy squirt of lemon, the sweet, tender taste of the Northeast shines through. (I can almost hear a friend’s dad struggling to say my first name in a Boston accent.)
Vegetables might be less captivating than an abundantly buttery lobster roll, but they earn their rightful place on the Sullivan’s Fish Camp menu.
The roasted delicate squash with citrus butter plated at Sullivan’s Fish Camp, Tuesday, February 3, 2026, in Sullivan’s Island.
Henry Taylor/Staff
The celery salad ($17), for instance, is a shareable stunner, the crispy half moons scattered alongside dates, mint and walnuts in an aged sherry vinaigrette with a touch of chili flake. Ribbons of cheddar showered on top convey nuttiness through a texture that’s at once creamy and crumbly.
For a warm and comforting dish that makes a wonderful side to the catch of the day, try the seasonally appropriate delicata squash ($15), roasted and set in the center of a white plate, looking like a slice of burnished toast. A pool of citrusy butter spills from the pumpkin seed-spotted top down the sides, the tangy to the vegetables’ nutty, caramelized center.
Dining and Cooking