The Sandcastle resort is a tropical auberge as well as a beach bar, and the ambience of the place changes with the time of day. We have been staying at the Sandcastle in July for 10 years, and have had ample opportunities to see the restaurant in all its guises.
At breakfast the Sandcastle is a quiet B&B, with one seating at 9 AM. The fare is rotated daily throughout the week—every Saturday is banana pancakes with sausage—enjoyed by the overnight guests and people from nearby resorts and boats moored in White Bay. Particular favorites are johnnycake, the Pirate’s Bowl on Sunday, and the French toast.
Around 11 AM the day-trippers arrive: sailing charters, party boats from the USVI, and visitors from the Tortola ferry. Then the resort morphs into the Soggy Dollar Bar, vibrant and busy. The kitchen offers a beach bar menu. Over the years we’ve tried most everything on it, and recommend the chicken roti (curried chicken with chickpeas in a chickpea flour wrap), fish & chips, chicken caesar salad, fries and onion rings. Oh, and the beer selections and PainKillers, of course.
By 5 PM the last ferry has departed Jost van Dyke, the day boats have left, and the resort quiets down for the evening. Then Sandcastle puts on its evening wear (shorts and an island shirt or sundress). Dinner reservations must be made by 4 PM for seating at 6:30, 7, or 7:30, with choice of entrée at the time of reservation. Formerly serving a 4-course prix fixe, the menu is now a la carte, with appetizers available as early as 5 PM. The entrée menu changes weekly, and always has meats (filet mignon and lamb this week), poultry, and seafood (at least one fish and one other). Chef Dwayne is a JvD resident and recent culinary school graduate, who has perpetuated the Sandcastle tradition of creative soups and added his own flair for sauces and pairings. This week we have enjoyed a cream of corn-zucchini soup with a cumin accent, grouper in Creole sauce, filet mignon with a raspberry glace, and the signature PainKiller ice cream. Overall quality is as high as we have known the Sandcastle, and Dwayne is a chef to watch.
To experience Sandcastle fully, we recommend spending a full day or two on Jost van Dyke, and letting the restaurant and its welcoming staff greet you for breakfast, lunch and dinner.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.