Down Under - Savoring the Nautical Charm

As the aromas of Amelia Island’s dining month sail through the salty air, there’s no shortage of tasty meals. Among the island’s iconic restaurants, one establishment stands above the rest — Down Under. Nestled beneath the Thomas J. Shave Jr. Bridge, it promises not one but two delicious courses waiting for those with an appetite.

Established in 1982, Down Under has woven itself into Amelia Island’s history. Living underneath a bridge, with a sign peeking from above, it feels like stepping back into 1982 — in a good way. Not that I could even have a say in that, since I wasn’t even alive.

Down Under’s unique nautical charm immediately took me in. Nestled beneath the bridge’s imposing structure, this former boathouse-turned-restaurant has an unmatched atmosphere. The wooden deck, stretching out towards the glistening waters, gave way to the serene beauty of the surrounding marshlands, while the bridge above offered a gentle shadow, creating a sense of seclusion.

I took my seat outside and took in the sights and sounds of Down Under. Fishermen made their way from the dock and into the restaurant while a musician set up her equipment. It was peaceful. And I almost didn’t want the waitress to take my order, so I could continue to soak in the atmosphere, but my stomach wasn’t agreeing with me on that.

While I won’t be reviewing Down Under’s regular menu, I will focus on its dining month offerings. If you’re seeking an indulgent experience, the $55 dinner option offers a tantalizing meal, including a creamy crab dip appetizer and a succulent grouper entree.

However, for those seeking a cheaper voyage, the $35 dinner menu is nothing to turn your nose up at. The seared sesame ahi tuna, with a raspberry soy glaze, is swimming with flavors. The mildly sweet notes of the tuna mingled perfectly with the tangy glaze and created a clean contrast.

I was most excited about the scallop and shrimp jambalaya, which wasn’t far behind my appetizer. And it absolutely is the standout dish here. Tender scallops and succulent shrimp, nestled on a bed of Cajun-seasoned rice, smelled wonderful. The mild Cajun seasoning lets the natural sweetness of the seafood shine. What surprised me most with this dish was the size of the scallops. The shrimp on my plate was dwarfed by their size. Not that I was complaining.

A boat dock wouldn’t be the same without alcohol, and Down Under delivers. Offering a plethora of signature cocktails that focus on sweet and refreshing, they’re on the easier side to drink. The Moscow mule, a specialty at Down Under, with a blend of ginger beer, lime, and premium spirits, offers a refreshing zip amongst the humidity.

Now that I was finished with my appetizer and entree, it was time for the dessert. Regardless of the course you choose, they both lead to the Key lime pie. And this also surprised me. Unlike traditional Key lime pies, this leaned more towards a creamy cheesecake-like texture. The tang of the lime was mild compared to what I am used to, but the addition of the raspberry jam added a subtle zip on top. With the heaviness of the jambalaya, this was a perfect way to end the course.

There isn’t much else I can say about Down Under that hasn’t already been said. I will say that I was pleasantly surprised with its offerings. Taking away its fantastic atmosphere and history, the food put forth for its dining month felt purposeful and not like it was thrown together sloppily. And I appreciate that. Whether you’re looking for good food, an unforgettable atmosphere or a place to hop on a boat, you’ll find it at Down Under. I may have to go back and try the $55 course now.