Camellias at Hotel Bennett

Camellias is the ground-floor champagne bar inside Hotel Bennett, the luxury hotel overlooking Marion Square at 404 King Street. The room was designed around Faberge jewels, with bold pink interiors, a crystal chandelier and an etched-mirror ceiling, and Food Network named it the most Instagrammable restaurant in South Carolina. The core menu pairs champagne by the bottle and glass with caviar service — 30-gram tins of Siberian sturgeon and oscietra served with blini and crème fraîche — alongside lobster roll sliders, a petite charcuterie board, truffled deviled eggs, and desserts from executive pastry chef Rémy Fünfrock, such as the flourless-chocolate Truffle and the lemon-almond Camellias Cake.

For non-drinkers, Camellias prints a dedicated "Non-Spirited Cocktails" section built on zero-proof spirits rather than a single token mocktail. Current pours, each $16, are The Charleston (Seedlip 108, celery, pistachio, citrus, smoked salt), The Waring (Seedlip 42, apple, citrus, Codorniu N/A Brut) and The Towell (Seedlip Agave, serrano, cantaloupe, citrus), and the menu notes a rotating selection of non-alcoholic beer and wine alongside them. A fourth build once listed by local alcohol-free guides, the "Mint To Be" (Amethyst blueberry-mint NA spirit, lemon, blackberry, mint), no longer appears on the menu as of August 2026. The Non-Spirited list sits alongside a spirited cocktail menu of author-named builds at $21 — The Heyward, The Faulkner, The O'Connor among them — and a champagne list running from Crémant and Canard-Duchêne up to Krug and vintage Dom Pérignon; in an exclusive partnership with Louis Roederer, Camellias is currently the only venue in South Carolina pouring Cristal by the glass. Standard service runs Monday through Saturday evenings and does not take reservations, while the separate afternoon tea seatings, held Thursday through Sunday with a Tealeaves tea selection, require booking in advance.