The Down Under is back . . .

By Gerry Clare

The Down Under is back and so am I, having missed a few new restaurants and stores along the way. However, my husband and I were very impressed with this redo of the old restaurant when we stopped for dinner at 3:30 on Saturday. After witnessing the two hour wait the Saturday before at 6 pm, we figured this might be a good time to beat the crowd.

The Down Under is situated underneath the Thomas Shave Bridge where customers can view boaters traveling though the waterway.

For those of you who are new to the Down Under Restaurant, it is easily accessible from the eastbound lane of A1A SR200 by exiting just before the Shave Bridge and following the dirt road "down under" the highway bridge to the parking area. From the westbound lane it is necessary to cross the bridge and take an immediate left across the eastbound lane to said dirt road.

The restaurant has a new clean look with light wood floors and walls and simple décor in the dining rooms. The see-through fish tank adds to the open feel of the bar and dining rooms. The new deck is bigger and houses the Tiki Bar with outside entertainment and customers waving to the passing boats. The bars were full on this rainy afternoon and diners were sparse, but the wait staff was ready for the coming crowd.

Mitch Murray, Down Under's General Manager.

After speaking with Mitch Murray, the General Manager, it was obvious that the new restaurant is in good hands. Mitch is from the Murray family, local restaurateurs for years. Many of the bar and waitstaff employees were familiar locals and Stephanie and Calvin took excellent care of us. We noticed other employees checking on tables as well.

Their webpage is not functional yet, but the menu was simple, varied and reasonably priced. Tom had lobster bites and grilled caesar salad. I had fried shrimp with hush puppies and coleslaw. There was a good selection of appetizers and entrees. The special of the day was grouper, but there were plenty of meat entrees as well. Some interesting items included dungeness crab and softshell crabs. Our food was delicious, but dessert was limited to bread pudding and key lime pie, which was fine with us.

It looks to me like this restaurant will once again be a real hit and we are looking forward to revisiting this unique gem. Mitch mentioned that the upstairs will once again be ready eventually for private parties and the outside trolley will eventually be a bar. So, we wish Mitch, Shari Murphy (Assistant General Manager) and Matthew Kennedy (Chef) smooth sailing at the Down Under Restaurant. The website will be www.downunderfb.com . The address is 96106 Wades Place, Fernandina Beach, Florida. Hours are 11 a.m. to 10 p.m. during the week and 11 a.m. to 11 p.m. Friday and Saturday.

New restaurants I have visited include the new Sandbar and Kitchen, the old Sandy Bottoms at Main Beach, but just for an appetizer and drinks at the new tables inside during a windstorm, so I really can't review it. However, the grouper bites were delicious and the look is new and refreshing. At the time, the chef was in the process of reviewing menu items and making some changes, so we will have to return.

I am looking forward to the opening of Lagniappe (Lulu's new venture) in Harris Teeter shopping center and Pogo's Kitchen , where Gourmet Gourmet used to be.

Editor's Note: Gerry began free lance writing for fun and is the author of a published book (available on Amazon and at Books Plus) about funny real estate experiences. Gerry is a longtime member of our local American Business Women’s Chapter, a volunteer cancer driver and church deacon who loves to read, travel and meet interesting people.