Sandals Restaurant and Bar

What reviewers say

Excerpts from public Google reviews. They are the reviewers’ opinions, not ours, and we have not verified them.

• ★ 5a year ago

  A really lovely beach fronting hotel restaurant, curved around the small lounging pool. Views out to South China Sea and Mui Ne village. Offerings a mix of western, with a limited selection of Vietnamese. We took the Vietnamese platter and seafood options, and the local fish claypot. All very tasty. Service was warm and friendly, and we were made to feel welcome. A glass of water served automatically, no pretensions to Evian here! Surrounding hotel grounds were beautifully maintained and the walk into the restaurant was beautifully relaxing. Price higher than surrounding places, but for the ambience and service, worth the trip!

• ★ 55 months ago

  A really lovely find. We stumbled in off the beach and found this delight. The service staff member was really friendly and welcoming something we really appreciated. Good training! The food was great. I had the blackened king fish it was plump and fresh although the noodles as the side were bland and gluggy. I would prefer a fresh colourful salad. My hubby had the pork ribs a generous tasty serving. It’s a beautiful resort with lovely villas amongst a gorgeous garden setting. The resident cat came to join a game of billiards 😻

• ★ 55 months ago

  Beachfront restaurant, part of a long term Mui Ne resort. Very pleasant vibe and warm and professional service. Decent steak & eggs too.

• ★ 52 weeks ago

  Fantastic restaurant with great cocktails. Food, service and environment is very nice. Not cheap compared with Vietnamese standards.

• ★ 5a year ago

  Our favourite restaurant along the beach. Hands down. We stayed in the Anam. But we ate at Sandals almost every day. Try their beef Banhmi, Mixed Juices, Vege pizza, sashimi, curry soup, etc Price is a bit on the high side compared to local street food but the quality and service and view is worth the penny. You won’t be disappointed.

• ★ 45 months ago

  Went here for dinner while in Rarotonga and wow! We were greeted and shown to our table and given menus and our drinks order was taken promptly. We Started with entrees of squid which was lightly battered and super tender and tasty and the raw fish - tuna with bread fruit cassava, taro and banana chips, probably my favorite from the menu. if I went again I'd have this as a main. Not an entree. For mains my wife had the lamb rack which was cooked perfectly super tender meat with delicious creamy mash. Her words not mine. My daughter had the steak with marinota and rukau - taro leaves which was also OK but wasn't a fan of the taro leaves done this way but still a filling meal. I went with the chicken curry which was lovely creamy and not to spicy with moist rice. I enjoyed this even tho I wasn't super hungry. Wife and daughter finished with the banana in a spring roll casing which was a hit and the chocolate cake that they thought wud be something else. Wife had 3 cocktails I had a beer and soft drink and daughter had a cocktail and softdrink. Dinner came to just under $350 which was high for what we'd paid at other places but this felt like a higher level dinning experience. The environment , service and food prep and quality were up market. Service from the staff was super helpful and friendly. Mary who looked after us was new but was great. I would recommend this place to others but as I said it's a bit pricier than other places on the Island.

• ★ 32 months ago

  Although the setting and ambience are lovely, the price of the food and drinks do not match the quality offered. In particular, the Banh Xeo dish was overstuffed with bean sprouts and so was very soggy. The black kingfish was under seasoned and accompanied by a pile of quite oily noodles. The cocktails were nothing to write home about.

• ★ 38 months ago

  Athmosphere was great and service “ok” but the food was fairly tasteless unfortunately and we were 4 adult ordering different things so we got a good cross section. Quite disappointed.