Small intimate dinners are our specialty. We focus on communal multi-course tasting menus.

Works best for family celebrations, birthday parties, anniversaries, elopements, micro weddings and all other social gatherings.

Our pricing reflects our sustainable efforts in the food we procure within the Hawaiian islands. We charge what we believe is a fair price so we can offer fair wages, buy the best local ingredients and operate sustainably as a small business. Our pricing model includes pre-event consultation, labor, additional staff, setup, travel, cleaning, cooking equipment, and the highest quality of local, seasonal, organic ingredients prepared by Chef Andy and team.

Pricing begins at $175 per person while incorporating a minimum event cost of $700.

The total cost of the experience is established after a consultation with Chef Andy.

For all reservations please contact us at info@sandyssupperclub.com

As a small business we put a lot of effort into each experience. In order to design a menu, purchase product, prep and prepare for an event we require 1 weeks notice for booking.

Sandys Supper Club is based on the North shore of Kauai. We offer experiences within all of Kauai county.

Invite your guests. We will cover the rest.

Sandys Supper Club was founded with the belief that we can provide an intimate dining service to those living on or visiting the island. It’s about bringing the dining experience to the guest.

We source all of our food locally within the Hawaiian islands, spending a significant amount of time working with local farms to source the product for your event.

Our menu is about celebrating the fish, meat, produce & tropical fruit of Kauai. Each menu is carefully crafted to the guests needs.

Ultimately our hope is that real local food prepared with love and intention can be celebrated. The philosophy at Sandys Supper Club is to treat both our guests and food with respect.

Personalized menu development and client consultations. Purchasing of local ingredients. Cookware and equipment. Prepping and set up. Cooking and serving. Private chef and staff. Lastly and most importantly to us is to leave each space we work in better than we found it.