Sandalford Chef's Menu is a Confident Salute to Spring
Sandalford executive chef Alan Spagnolo’s first Spring menu is a confident salute to both Western Australia’s delectable current produce and his personal cuisine philosophy.
“When you have such superb wines to offer guests, you need to have the dishes to match,” smiles Alan. “The ‘21 Spring menu was a pleasure to devise, particularly as we have so many excellent Western Australian options to present. For example, to match our luscious Sandalford shiraz and cabernet sauvignon wines, we’ve put up Dardanup lamb rump and Albany Futari wagyu beef.”
Like all of Alan’s seasonal menus, Spring ’21 begins with starters (Abrolhos Islands chargrilled octopus, orange, basil, purslane, pink peppercorn dressing is a standout).
Mains range from the boisterous Cape Grim grass-fed fillet and Kerrigan Valley striploin through Geraldton rock lobster with tagliarini and bottarga to the sumptuous visual symphony that is Alan’s Rotolo – hand rolled egg pasta, eggplant, buffalo mozzarella, tomato sugo and parmesan pangrattato. There’s even a delectable children’s size version of this on their very own menu using eggplant and mozzarella.
The menu then moves through a delectable choice of pizzas from the newly installed Italian oven. “We slow ferment our pizza dough for 48 hours – they’re a very popular menu option as we allow guests to customize them by adding extras like white anchovies, prosciutto or chilli,” says Alan.
Even if you’re not a sweets person, you’ll be a little tempted after reading the dessert menu. Alan’s team well knows your mind eats before your mouth (even when your stomach thinks its full) and indulgences such as Valrhona chocolate, mango mousse and whipped lemon cheesecake vie for attention beside an Estate cheeseboard. “Guests can order 50 grams each of a selection of wonderful cheeses served at temperature – all the better to enjoy a glass or two of Sandalford dessert wines over,” says Alan.
Alan believes Western Australian produce has never been better or more accessible. "Western Australian’s octopus is simply the best there is – you can prepare it at home in a lifestyle kitchen or simply cook it up on a barbeque when you’re camping in the Kimberley. The way we present ours is a simple char-grill enhanced with a dressing.”
The Spring menu is available now at Sandalford Estate, Swan Valley!
All new food and wine menus detail the extensive new dishes which include vegan, vegetarian and children’s options.
07 September 2021