To Bandita and Beyond
Three years ago Bandita brought its modern Mexican-inspired magic to Noosa – now it’s the go-to for midweek margaritas, long lunches and beyond. Carlie Wacker spills the beans on the new offsite offerings from a Noosa fave.
Bandita’s founders (and cute couple) Jason Jones and Amy Watts arrived in Noosa with a vision. They were drawn to the region’s natural beauty and family-friendly lifestyle and they saw an opportunity to bring something fresh to the dining scene – a modern, Mexican-inspired restaurant that celebrated the best of Sunshine Coast produce.
“Bandita isn’t Tex-Mex and it’s not strictly traditional Mexican either,” says Jason. Instead, the team has coined their own category – ‘Aussie-Mex’. Think the vibrancy of Mexican flavours combined with locally sourced ingredients and delivered with the flair and fun that the venue has become well known for.
Initially, Bandita’s business plan included breakfast service but it didn’t quite click with Noosa’s dining rhythms.
“I feel like on Gympie Terrace you’re either a breakfast and lunch place or you’re a lunch and dinner place,” Amy says.
So, the team shifted focus, carving out a niche for relaxed, flavour-packed lunches alongside their popular dinner trade. Weekday lunches offer a tailored menu – lighter, faster and perfect for couples slipping in while the kids are at school.
You’ll find burritos, ‘not really nachos’, quinoa salads and the much-loved Caesar salad (invented in Mexico, as they proudly note). Yes, the world-famous salad was invented by Caesar Cardini who was an Italian restaurateur who lived and worked in Tijuana, Mexico.
Fridays at Bandita bring the full drinks list to match the buzz of weekend anticipation and Saturdays are all about the complete dinner menu experience from midday. For those lingering over a ladies long lunch, there’s no shortage of margarita options from coconut-chilli to the classic plus mezcal and tequila cocktails for a true fiesta vibe.
Lunchtime at Bandita is all about easy-going charm – a single plate if you’re on the clock or a multi-course feast if the afternoon is yours to savour.
Dinner, by contrast, hums with a busier, more electric energy. The team has perfected the balance, making Bandita a venue that works for both quick bites and long, indulgent gatherings.
Beyond the restaurant, Bandita has expanded its horizons, securing an offsite catering licence which has opened the door to weddings, birthdays, corporate functions and private dinners – whether in homes, aboard the MV Catalina or at other venues across the region. Imagine Bandita in your backyard?!
The partnership with Catalina brings a divine Mediterranean-inspired menu to the water: warm olives with crostini; Moreton Bay bug rolls; rockmelon with serrano ham; slow-braised short rib with Moroccan carrot jam; mezze plates; coconut panna cotta; oysters and more. Dinner cruises offer hearty wraps, sliders and vibrant salads, all designed for dining against a backdrop of shimmering sunsets on our iconic Noosa River.
Off the water, the catering is fully customisable, working closely with clients to create bespoke menus from refined canapés to abundant buffets all drawing on the team’s global experience in Mediterranean, Asian and European cuisines.
Chef Jason Jones has spent a decade catering A-list events across Europe, including the Cannes Film Festival and MTV Awards – he is a true celebrity catering king (my words not his).
So, whether you’re sipping on a midweek margarita, tucking into a Saturday feast with the fam or celebrating a milestone with a tailor-made menu, Bandita blends skill, passion and personality in every plate.
Bandita is Aussie-Mex flair with strong local ties and an exciting new chapter in catering. This is more than a restaurant – it’s a flavourful part of Noosa’s dining story – I’ll see you there with a chilli margarita in hand!
