If you are going to have a restaurant by the sea, then Dongtan Beach is a better venue than most. One person who had prior knowledge of the area was Stanley Pao, a career hotelier who has several leading hotels in his CV both in Bangkok and Pattaya. He was also part of the family which owned BB House right on the beach, and that family owned the land next door to BB. It would be difficult to find a better ‘fit’ than Stanley and the land, which he then turned into an open-air restaurant and conservatory, called Sandbar by the Sea.
Getting to Sandbar is very easy. Coming from Thappraya Road as it dips down into Jomtien, follow it round and down to the Dongtan Police Box where you turn right and about 50 meters along there is a car park, right outside Sandbar by the Sea, nestled next to BB House.
You won’t miss the sign.
On the night we went along for the review, the weather was just perfect with a gentle breeze coming from the sea. An excellent jazz trio was playing, and overseeing it all was Stanley Pao. When the weather is not as kind, Stanley says he then uses the covered conservatory section for the diners.
We had a beer and settled down to peruse the menu. Showing Stanley’s international experience, the menu is photographic with explanations in English and Russian.
The first page is called Chef’s Blackboard Specials with most around B. 250, other than Veggie Sushi Rolls with sesame dip at B. 200 and at the top end Grilled King Tiger Prawns at B. 575.
Breakfasts are next 8 a.m. until 11.30 a.m. with two pages and most B. 120-160 including a Croque Monsieur with ham and Gruyere cheese at B. 180.
The All Day menu has all the usual convenience food expected these days such as hamburgers, sandwiches, hot dogs, potato wedges, and onion rings with most around B. 150-180.
The excellent Jazz trio.
Soups and salads are up next with six different salads including chicken, spinach, caprese, veggie health mix and potato salad. These all fall into the B. 150-220 bracket, with Norwegian salmon at the top.
Soups, and there are four (B. 120-180) with the prawn bisque looking very inviting.
Pastas include spaghetti, linguine, fettucine and penne and all come with complimentary garlic bread (B. 200-350). The grilled Norwegian salmon comes on a bed of black ink spaghetti with fresh tomatoes salsa.
Grills are next (B. 295-575) and includes NZ rib eye steak, while T Bone is only B. 295, with poached red snapper with mashed potatoes and creamy dill sauce at the same price.
There is also a section for Thai favorites (B. 140-180).
We had an extra reviewer in the Dining Out Team and we began sharing the veggies sushi rolls and sesame dip. A great way to begin our evening, and very healthy as well.
For mains, Madame had the NZ rib eye, which was cooked to her request. The cut chips were “to die for,” she said.
Our extra member had a ravioli seafood pasta with King Tiger prawns and presenting a clean plate by the end.
The NZ rib eye was very tender.
I chose the grilled sole fillet Florentine on a bed of creamy spinach and cheese and it was superb.
We did have a glass of the house wines with dinner, and they were eminently quaffable and came from South Africa.
Our starter sushi veggie rolls.
We went to Sandbar by the Sea, with no previous knowledge of this restaurant, and we could see why the locals are secretive. It is a truly international restaurant, with Madame saying, “This place could be anywhere in Europe, the ambience is so international.” It is a fun establishment, and the jazz trio just added a little more to the dining experience. The food was excellent with plenty of choices, and not at all over the top in price. In fact I believe many of the dishes were underpriced. We highly recommend Sandbar by the Sea. Do try.
Sandbar by the Sea, adjacent BB House, Dongtan Beach, 456 Moo 12, open seven days, 8 a.m. to 9 p.m., telephone 038 231 713, plenty of parking.
A seafood pasta with prawns.
Grilled sole Florentine with cheddar cheese.
