Sizzling Summer Fiesta Time at Bandita
Craving for something bold, zesty and packed with flavour hits? Helen Flanagan is spoilt for choice at Bandita.
Amigos, it’s time to find your inner fiesta and dive headfirst into the best of inspired first-class Mexican Cantina fare with cracking cocktails!
Zingy, personality-laden dishes are freshly made using locally sourced produce wherever possible, barbeque dishes are cooked over organic charcoal, and many elements such as corn chips and tostaditas are made from scratch in house. It’s all top notch and designed by talented chef and owner Jason Jones who, together with wife and business partner Amy Watts set out three years ago to bring something fresh to the dining scene – a modern, Mexican-inspired restaurant celebrating Sunshine Coast flavours overlooking the Noosa River.
“Our menu brings together our favourite dishes, crafted to deliver a dining experience that’s vibrant, playful, and full of flavour – just like Bandita itself,” Amy says. “Those seeking gluten-free options will be impressed – our menu is 99% gluten free and coeliac friendly, and our takeaway offering keeps things delicious and easy, every day.”
What to choose when perusing the menu? Here’s our Top Six Summer Sensations! Read (drool) on…
1. Street Corn
Two generous and juicy cobs, flame grilled with cheese, chipotle mayo and lime. Holy guacamole they are seriously good, down to the last corn niblet!
2. Tapioca fritters
These tapioca-coated fritters are filled with with comte cheese, (also known as the French Gruyère de Comté), jalapeno, habanero wildflower honey, quince, Morita chilli peppers valued for their smoky and fruity flavours are a wonderful surprise – sweet, spicy and all so more-ish.
3. Moreton bay bug tostadita
A change of pace with cool fresh Moreton Bay Bug Tostadita of Moreton Bay Bug meat, celery, serrano chilli and chive cream, topped with decadent Bergamot gel, and presented on housemade tostaditas to bring the right amount of crunch and salty goodness!
4. Carne Asada Steak
Beef aficionados will no doubt make a beeline for the Carne Asada Steak, a 350gm Argentinian wagyu rump, perfectly barbequed with a porcini and ancho rub, thinly sliced and relished with a piquant red chimichurri sauce. Sensational!
It’s not just where the feast begins – it’s where the fiesta takes you.
With sensational summer dishes and a cheeky selection of 40 tequilas, 20 mezcals, and cocktails laced with fire and smoke, there’s something to spark every palate.
It wouldn’t be Mexican without Margaritas, and this is where Bandita truly steals hearts (and tastebuds). Here are just two of the must-try Margys.
5. BBQ Pineapple margarita
This Margarita delivers a big bold tastebud tease. Made with Anejo, an aged tequila, and mixed with Plantation Pineapple rum, lime juice and a garnish of barbequed pineapple it sings the high notes of summer.
6. Frozen mango chilli margarita
Say Hola to heaven in the form of a Frozen Mango Chilli Margarita. It’s sensuous and next level! Cazcabel tequila, triple sec, lime, agave and chilli mixed in a slushie of mango, pineapple and passionfruit pulp and served in a glass rimmed with Tajín, a popular Mexican seasoning made from a blend of chili peppers, lime and salt.
Sip, snack, and soak up those Noosa River vibes from the chic corner location of Bandita Mexica Cantina and Bar, with river breezes and a Sunset Hour from 3.30pm to 5pm Tuesday to Saturday; plus BYOB Tuesday to Friday with zero corkage. ¡Arriba!
