Dining

Nine18

Contemporary Cuisine. Unforgettable Service. 

 One of only two Forbes Four-Star restaurants in Orlando, Nine18 is a dinner-only restaurant open Tuesday-Saturday nights from 6-10 pm offering a distinct selection of Black Angus steaks, fresh seafood and an extensive wine collection perfect for that exceptional dining experience.

Our menu that debuted in early June is imagined with Latin Influence, crafted with local ingredients and brought to life with a modern twist on classic French technique. We are delighted to provide thoughtful personal service and private dining options for group outings. Nine18 offers a relaxing and elegant atmosphere, make your reservation today!

Click here to view the current Nine18 menu. 

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 Try our signature Jumbo Lump Crab Cake

 Be adventurous with this (delicious) Grilled Baby Octopus Salad

 Enjoy the Roasted Local Chicken Breast

 Enjoy a golf course and fireworks view 

Meet Lonny Huot, Executive Chef

Chef Huot's menu philosophy stems from his passion for ingredients that are fresh and local.  “Florida is a very dynamic state overall, especially when it comes to agriculture and farming,” states Chef Huot. “We are fortunate that we have access to such a wide range of local purveyors and organic farms.”  Some preferred partners include  Lake Meadow Naturals from Ocoee; 3 Boys Farm in Ruskin;  Cypress Point Creamery in Gainesville; Palmetto Creek Farms in Avon Park; Providence Cattle Company in Tampa and more.  Chef is even able to pick fresh herbs here on property at the herb garden.  Lonny Huot was most recently the Executive Chef for Orange Lake Resort and Country Club (Orlando, Florida) including three theme restaurants, pizzeria, three quick service outlets and banquets. Previous to this, Chef Lonny served as Executive Chef at the Wild Dunes Resort (Isle of Palms, South Carolina), Stowe Mountain Lodge (Stowe, Vermont) and The Shores Resort & Spa in Daytona Beach, to name a few.  Throughout his prolific career, Chef Lonny has been active in the food and beverage profession, operating large and smaller restaurants and food service outlets.

When Chef Lonny is not in the kitchen, he is most likely to be found on the golf course or relaxing with his family. His personal motto:  If you’re not living on the edge then you’re taking up too much space.

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