Locals reopen Tweed hot spot

Open for business: Sandbar and Grill’s new operators Lee Middendorf, Michelle Philips, Mark Wilson and Lia Wilson.

Scott Powick

CASUARINA'S Sandbar and Grill has reopened its doors after a nationwide search for new operators ended close to home.

Mark and Lia Wilson alongside Lee Middendorf and his partner Michelle Philips, who have all made names for themselves in the Tweed dining industry, have taken over the reins just three months after the upmarket hot spot abruptly closed.

Consolidated Hotel Group took over the operation in 2009 after the venue's previous owners split and went their separate ways.

The new owners shut the doors over winter, when trade was slower, so they could focus on finding a suitable owner-operator for the restaurant.

The general store was kept open during the search.

Mr Wilson was part of the Sandbar when it first opened and has also enjoyed stints at the multi-award-winning Bamboo restaurant, Icebergs at Bondi Beach and Rae's on Watego's.

Mrs Wilson was also involved as a chef at the Sandbar in its early days; Mr Middendorf was part of the opening team of Peppers at Salt and the original manager at Bamboo, and Ms Philips can boast stints at Peppers and at Fins Restaurant in Salt.

“We're absolutely thrilled to be back at the Sandbar,” Ms Philips said.

“We have all had some association with the Tweed Coast dining scene back in its earlier days and were part of various opening teams who were responsible for putting this coastal strip on the foodie map.

“It was a challenge we enjoyed and we are now eager to take the Sandbar in an exciting new direction and cement it as a fun and casual restaurant and social destination.”

The Sandbar will be open on Friday and Saturday nights and Saturdays and Sundays for lunch.

“We're starting out small by opening on weekends and will expand when everything is absolutely spot-on and the business grows again,” Mr Middendorf said.

“We want the Sandbar experience to be an enriching and fulfilling one for the locals and visitors and will keep it intimate and personal for now.

“The majority of meals will be under $20. By having our own vegie garden out the back and owners on the floor and in the kitchen, we will be making sure everyone enjoys a quality meal with great wines and beers at an affordable price.”

Other changes include a menu to operate on a seasonal basis and change every week based on what is freshest.

Mr Middendorf said a recent trip to Greece had inspired the four new owners.

“In the Mediterranean you eat whatever is freshest from the sea and garden and we will be adapting that philosophy,” he said.