Soleta Golf Club Looks to Be Planning Continued Food and Beverage Rollout

Work appears to be in progress on “The Next” and the “Tavern on the Dunes”

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official (Image credit: https://www.instagram.com/soletagolfclub)

Located at 33720 Singletary Road in Myakka City, Soleta Golf Club is a membership-based golf club designed to be “small enough that you will know the people in it.”

“The result,” the Soleta website says, “is a club where the staff know the members, members know one another, and a day rarely feels anonymous.”

Launched in 2024, the golf club is still in the process of completing its roster of amenities. This week, What Now came across plan review paperwork submitted by 536 Single RE LLC for a restaurant project called “Soleta Golf Club.” What Now reached out to a representative of Soleta to ask about the planned rollout of Soleta’s completed food and beverage program. The representative was not immediately available for comment.

The Soleta Golf Club website does provide some information, however.

One planned spot is “The Nest,” which the site says is “Opening This Fall.”

“A lagoon-style pool with an adult grotto, a splash pad and play areas for children, with the bar and grill alongside. The Nest opens as Soleta’s first permanent club building and the first major step toward the permanent club campus.”

There is also a project called the “Tavern on the Dunes”: “Lunch after a round. Dinner that runs long. A bar where you will know most of the room.”

The site specifies that existing club facilities are still in operation, and that “dining is currently in an interim facility while the permanent amenities are built.” We’ll be curious to see how it all looks when it’s done!

What Now is awaiting additional information, so stay tuned.

In the meantime, you can keep up with all things Soleta by following @soletagolfclub on Instagram.

Photo: Official (Image Credit: https://www.instagram.com/soletagolfclub)

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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