This laid-back, ocean-facing spot is made for lounging and savoring the views of Hanalei Bay. The Sandbox serves elevated beach fare like poke bowls, fish tacos, and wood-fired pizzas, with ingredients that highlight the bounty of Kauaʻi. With a family-friendly atmosphere, cocktails showcasing an extensive list of agave spirits, frozen drinks, kombuchas, island brews, and a dedicated kids’ menu, there’s something for everyone.
Tuesday - Thursday: Bar 10am - 6pm | All Day Dining 11am - 5pm
Friday - Monday: Bar 10am - 8pm | All Day Dining 11am - 5pm | Dinner 5:30pm - 8pm
tagline Friday - Monday | 5:30pm - 8pm
Evenings at The Sandbox
Sandbox Dinner offers Mediterranean-inspired dining rooted in island freshness. Our evening menu highlights locally grown vegetables, sustainable seafood, and thoughtfully raised proteins, prepared with ingredients that look good and make you feel good.
Inspired by the natural beauty of Hanalei Bay at sunset, each dish is crafted with balance in mind—bright flavors, vibrant colors, and clean, nourishing simplicity.
Chef Pete Ghione’s culinary approach centers on wellness and the belief that food can heal. His nutrient-rich, ingredient-driven dishes reflect a commitment to whole, seasonal, and locally sourced cuisine. Previously, Chef Pete led culinary innovation at Canyon Ranch, shaping menus rooted in nourishment and wellbeing. His experience also includes executive chef roles at major resorts such as Caesars Palace and Rio in Las Vegas, as well as Horseshoe Casino Cincinnati. A former private chef specializing in organic, anti-cancer cuisine, he remains dedicated to using food to inspire healthier living. He also supports culinary education and hunger relief through organizations like Green Our Planet and Three Square Food Bank.
private gatherings
Enjoy custom planning services and stunning nature inspired backdrops for unforgettable celebrations and gatherings to mark your special occasion. Our dedicated team will ensure every touch for your birthday, wedding, anniversary, or special event lead to the finest of memory making.
*Event requests require a minimum of 14 days lead time
Meet Our Local Purveyors
Supporting local farmers and growers is essential to our sustainability efforts. Our island purveyors provide us with the freshest ethically sourced ingredients to ensure a mindful experience
24. Prepared using Kelvin Slush Co. mixes: USDA organic, non-gmo, vegan, gluten-free, kosher and all natural
Frose Pink Flamingo
Rosé, Tito's Handmade Vodka, guava, Lillet
Banana Colada
Bacardi Superior Rum, Kōloa Kaua'i Spiced Rum, banana, coconut, pineapple
Mango Margarita
Codigo Blanco, mango, liliko`i
Zero-Proof Cocktails
Makana Mana
Mango, Wai Koko coconut water, lime, yuzu, Fever Tree Yuzu soda 12
Lilikoʻi Spritz
Local liliko'i, charged water, lime 12
Lyre's Amalfi Spritz
Lyre's Amalfi Spritz, seasonal fruit 16
Draft Beer
Please ask your server for our seasonal selection of beer 11
Beer
Bottled/Canned 11
Heineken
Modelo
Big Wave Golden Ale
Lagunitas a Little Sumpin' Sumpin Ale
Heineken 0.0
Ola Maʻa Lager
Ola Lilikoʻi IPA
Seltzer, Cider, Kombucha
Bottled/Canned 11
Plant Botanicals Seltzer
Suntory -196 Whole Fruit Vodka Seltzer
Ube Blue Bae Seltzer
Li Hing Mango Seltzer
Juneshine Hard Kombucha
Guava Lava Cider
Wine
Bubbles
Perrier Jouet, Grand Brut, Epernay NV
215
Ca'Furlan, Prosecco, Italy
(SC) 19/76
Lallier, Brut Champagne N.V., France
60/236
White
Gérard Bertrand, Castellum, Sauvignon Blanc, France
(SC) 18/72
Chalk Hill, Sonoma Coast, Chardonnay, California
(SC) 22/88
Twomey, Sauvignon Blanc, California
(SC) 19/76
Jermann, Pinot Grigio, Italy
(O) 18/72
Nisia Verde 2022 Old Vines, Verdejo, Spain
18/72
Rosé
Chateau d'Esclans, The Beach Rosé, France
18/72
Pink Flamingo Rosé, France
18/72
Maison Sainte Marguerite Symphonie, Rose, Cotes de Provence, France
27/105
Red
Cloudline, Pinot Noir, Oregon
(SC) 19/76
Emilio Moro, "Finca Reslaso," Tempranillo, Spain
(O, BD) 19/76
Tinto Negro, Malbec, Argentina
20/80
*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of food borne illness. For parties of 8 or more a mandatory service charge equal to 20% of the total food and beverage will be added to your bill. VG - Vegetarian/ V - Vegan/ GF - Gluten Free/ NF - Nut Free/ OF - Dairy Free /// 0 - Organic/ BO - Biodynamic / SC - Sustainable Choice
Friday - Monday 5:30pm - 8pm
Crudo | Raw Bar
Yellowfin Tuna
citrus brine palmitto, chili emulsion (GF, DF, NF) 29
Gérard Bertrand, Castellum, Sauvignon Blanc, France
(SC) 18/72
Chalk Hill, Sonoma Coast, Chardonnay, California
(SC) 22/88
Twomey, Sauvignon Blanc, California
(SC) 19/76
Jermann, Pinot Grigio, Italy
(O) 18/72
Nisia Verde, 2022 Old Vines, Verdejo, Spain
18/72
Rosé
Chateau D'esclans, The Beach Rose, France
18/72
Pink Flamingo Rosé, France
18/72
Maison Sainte Marguerite Symphonie Rosé, Côtes de Provence, France
27/105
Red
Cloudline, Pinot Noir, Oregon
(SC) 19/76
Emilio Moro, "Finca Reslaso" Tempranillo, Spain
(O, BD) 19/76
Tinto Negro, Malbec, Argentina
20/80
Zero-proof Cocktails
Makana Mana
mango, Wai Koko coconut water, lime, yuzu, FeverTree yuzu & lime soda 12
Liliko'i Spritz
local liliko'i, charged water, lime 12
Lyre's Amalfi Spritz
Lyre's Amalfi Spritz , seasonal fruit 16
*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of food borne illness. For parties of 8 or more a mandatory service charge equal to 20% of the total food and beverage will be added to your bill. VG - Vegetarian/ V - Vegan/ GF - Gluten Free/ NF - Nut Free/ OF - Dairy Free /// 0 - Organic/ BO - Biodynamic / SC - Sustainable Choice
Welcome to Mission, a membership program that does good for people and the planet and invites you to do the same. From thoughtful perks to meaningful donations, Mission makes every stay with us more personal—and more impactful. It starts the moment you join, when we'll plant a tree in your honor.
