SandBar opens in Sandy Ground

Sandbar – Anguilla’s fabulous new beachfront hangout is committed to saving Anguilla’s sand as well as serving “tasty tapas and cool cocktails”.

(Sandy Ground, Anguilla) - Sandbar is a cool and contemporary Caribbean beach bar with its heart in the right place. With every drink or meal Sandbar customers buy they will be making a donation to protecting Anguilla’s greatest asset – its famous white sand and clear blue sea.

Sandbar is situated on the beach in Sandy Ground, one of the most charming fishing villages in the Caribbean and the “sea and sand” theme of the bar envelopes you as you enter. Lots of natural light, unobstructed views of Road Bay with its myriad boats at anchor - coupled with an abundance of trade breezes make this a cool and comfortable spot to enjoy drinks, lunch or dinner. The soothing contemporary interior features furniture made from drift wood as well as sea and sand artworks. There are 2 stylish bars – one seemingly made of pebbles and the other of reclaimed and sanded wood. Dining and seating is available inside and also outside on a terrace complete with loungers and a hammock for two - perfect for watching the sun go down.

Sandbar is adding something unique to the dining scene in Anguilla. Owner and 4 Diamond Award winning Executive Chef Denise Carr, (formerly the Executive Chef at Cusinart Resort and Spa – where in 2007 she managed the National Culinary Team of Anguilla) has gained world class experience in locations as diverse as Dubai, Las Vegas, St Lucia, and San Diego before settling down with her Anguillan husband and business partner Lenox ‘Joash’ Proctor. She expects to be ‘hands on’ and will be in her Kitchen cooking.

Denise says: “Joash and I really wanted to create somewhere that our friends would love to hang out AND could afford to come to on a regular basis. Sandbar has a beautiful seafront location – great for swimming during the day – and close to the ‘Sandy Ground Action” at night.  The menu will fuse International and Caribbean flavours and ingredients to create really tasty and unique dishes –which we think will appeal to both locals and tourists”

Joash adds “We have set up the “SAVE THE SAND’ fund because It was very important to us to feel that what we were doing would not only provide a great experience to our guests but also be of some benefit to Anguilla. Once we came up with the name Sandbar the connection to saving sand – our major asset and one that is in danger of being eroded if people do not realize the importance of protecting it – seemed a nice way to give something back”

The ‘tapas’ style  menu is divided into 3 sections “fresh, fried or grilled” and the idea is that guests order a number of plates for sharing – depending on how hungry they are. Food will be served from lunchtime (noon) to around 10.00 at night. Denise will use as many local ingredients as possible in her dishes and menu items include: Panko Shrimp with sweet chili and Anguillan tamarind; melted brie in brioche with sweet local tomato salad; ginger beef skewers with cocoa plum sauce and “Carib” beer battered locally caught fish, capers, aioli. Dish prices start at $4 and the highest priced dish is $9. There is a selection of wines by the glass starting at $4, signature cocktails, home made rums, tropical fruit wine ‘coolers’ and ice cold beers.

Sandbar is open 6 days a week (closed Monday) from 12 til late, Monday to Saturday and 11 – 6 on Sundays. For bookings or more information please call Denise Carr on 1 264 476 7300.