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Swamp Fox Restaurant

Dining & Lounge

Swamp Fox Restaurant

Dining & Lounge

Swamp Fox Restaurant

Dining & Lounge

Swamp Fox Restaurant

Dining & Lounge

Reserve a Table

(843) 724 – 8888

The Swamp Fox Restaurant & Bar
Classic Southern Cuisine Since 1924

The Swamp Fox Restaurant and Bar, named for Revolutionary War hero, General Francis Marion, features classic Southern cuisine for breakfast, lunch, and dinner. Executive Chef Heyward Davis and Chef De Cuisine Daniel James create regional specialties.

Award-winning Shrimp and Grits | Overlooks Marion Square Park

Certified SC participant of Fresh on the Menu

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Swamp Fox Restaurant & Bar Hours

Adjusted Hours:
Sunday & Monday: Breakfast 7am – 11am | Lunch 11:30am – 3pm. No Dinner  or Room Service Sunday & Monday.
Tuesday-Saturday: Breakfast 7am – 11am | Lunch 11:30am – 3pm | Dinner 5pm – 9pm | Room Service 7am – 9pm
Lounge Hours 
3pm – 9pm Everyday

Valet Services will be available for Swamp Fox Restaurant Guests. Valet charge for restaurant guests is $5 and is available between 7am – 11pm. Charge will be added to your restaurant bill.

Private Dining Options

Our beautiful private dining room, the Parkview Room. Seats thirty and overlooks legendary King Street.

Learn more about Private Dining
Grilled chicken on a bed of orzo rice with yellow squash and a red sauce in placed on top of a round white plate.
A white square plate with shrimp and watermelon on skewers sit on top of peppers and corn.
A small white bowl is filled with littleneck clams that are opened and a garnished with green onion and a lemon. Two slices of bread are set in the middle of the clams.
A close up of white creamy gnocchi with green peas and small slices of bacon.
Two seared crabcakes sit on top of a bed of cherry tomatoes, green edmame beans and yellow corn. A light orange sauce isaround the dish and green leaves garnish the tops of the crabcakes.
A swuare white plate has three lightly browned scallops that sit on top of a vegetable relish and light green hummus spread.
Ravioli with a cream suace with bright red cherry tomatoes and yellow corn is garnished with bright purple and green leaves.
White gnocchi with red peppers and mushrooms and shrimp.
A square plate has a mash of green peas and carrots with a white piece of fish on top.
A round white plates has a bed of rice with green and yellow squash with red peppers. A seared piece of pink salmon sits on top of the medley of vegetables and a red pepper jelly is circled around the edge of the dish.
A thick cut of a white fish is lightly seared to a brown hue and small round grains of couscous sit beneath the fish. Red cherry tomatoes and green leaves garnish the top of the fish,
A thick cut of pork belly that shimmers with glaze sits on top of a yellow corn, purple potato and blackberry medley.
Two roll ups of a white fish filet are placed on top of small quinoa grains with purple and orange carrots and red tomatoes.
A barbeque sandwich with coleslaw with French fries sits on a white plate.
A green salad with golden and red beets is drizzled with a orange vinaigrette.
A plate with a Carmel cakes.
A bowl of pasta with colorful veggies.
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Reserve a Table