When the warm sun and soothing sands of Hilton Head Island call for a refreshing cocktail, head for the bar–Sandbar at Marker 72, that is—the newest dining and drinking establishment at Sonesta Resort Hilton Head Island.
The beauty of this unique snack and refreshment stop – beside its delicious drinks and small bites – is its fun beachside setting. Guests at the resort can find it by walking down a pretty shaded path toward the ocean and over a bluff. There, at the inviting pavilion, you can choose from our Liquid Art selections such as an Extraordinaire Margarita or a Larceny Mule and enjoy the sound of the surf and the sweeping Atlantic waters. The locale may seem far from the Sonesta Resort Hilton Head Island, but you’ll appreciate the signature Sonesta smiles and creative fare typical of Heyward’s Restaurant, Sweet Cane Bar & Grille and the other eateries back at “the resort.”
We celebrated the opening of Sandbar at Marker 72 on June 10, with music from Souls Harbor, a favorite local rock band. Needless to say, the place was hopping with an infectious beat, drink specials, free appetizers and some special giveaways. It was an afternoon that captured the spirit of what we’d like Sandbar at Marker 72 to be to our guests, to the island’s residents, and to beach combers who happen by—relaxed, good-natured and friendly. We hope to see you there!
In the meantime, Executive Chef Charles Pejeau would like to share a favorite summertime recipe he prepared to kick off the fun at Sandbar at Marker 72:
Weekend Oyster Roasts
Executive Chef Charles Pejeau, Sonesta Resort Hilton Head Island
½ lb of butter
2 tbsp fresh lemon juice
2 tbsp of Worcestershire sauce
1 tbsp Cajun spice
1 tbsp old bay
1 tbsp chopped tarragon
1 tbsp chopped parsley
12 shucked oysters
- Combine all ingredients except oysters in a medium saucepan and melt to combine.
- Cover the shucked oysters with the butter and sprinkle with parmesan cheese. This can be done a few hours before they are to be grilled.
- When you are ready to cook put the oysters on a nice hot grill for about 2 ½ – 3 minutes. The butter will be nice and bubbly and the cheese should be a little brown on top.