DESTINATION WA: "Come here for an Unforgettable Dining Experience"

Sandalford’s ‘Restaurant of the Year’ received a 5 STAR review from Chrissy Morrissy of Destination WA, who believes ‘every sip is a grape escape and every bite is a taste of bliss’ – you can catch last Sunday’s episode here:

Let’s come together to create outstanding memories 
and experiences for ALL your special occasions!

 
Our Executive Chef Alan Spagnolo and his talented team are now serving our superb Autumn 2024 Menu - a culinary masterpiece we are delighted to share with you!

Popular entrees an oh-so-elegant honey fig tart using the season’s finest Genoa figs, a wonderful warming Autumn dish of smokey, tender Abrolhos Island octopus served with slow roasted fennel, and what we think is the ideal way to start a meal – an artisan charcuterie plate. 

Freshly sliced cured wild boar is accompanied by mortadella and prosciutto, served with house-made seeded flat bread, charred jalapeno and baby capsicums marinated in evoo and thyme. Share this while you look at the rest of our Autumn Menu and decide!  

Our superb cuisine, acclaimed wines, world class service and …
your birthday, anniversary, visiting friends and family
or just an amazing date with your special someone!

As with all our seasonal menus, the main event will suit everyone’s dietary preferences superbly.  A delicate, roast pumpkin and zucchini flower rissoto is finished with creamy mascarpone, sambuca liqueur and soft herbs.  For vegans, a separate menu will tempt taste buds with new dishes like Alan’s risotto of caramelized fennel, slow roasted tomatoes and baby kale bound with a plant-based vegan cream to add extra richness.

Autumn is also the season to showcase our flavoursome Western Australian seafood.  Fresh market fish is elevated with beurre blanc and paired with a warm herb pasta salad of homemade gnocchetti. 

“Great food and service. Totally recommended!”

- Tyrone E.

Angel hair pasta makes a welcome return in Autumn, this time with Australian prawns, scallops, mussels, clams, chilli, wild herb butter and saffron; the world’s most expensive spice.  This fresh, fragrant dish is very popular!

Western Australian premium beef – a choice of Harvey 100-day grain-fed or superb Futari wagyu – appears in our Autumn dishes enhanced with smoked bone marrow, pickled shallots and earthy mushrooms. 

There’s all new pizzas; medley tomato, with a combination of slow cooked and fresh tomatoes for a wonderful balance of sweetness and acidity.

Dessert is where decisions become even more difficult – this menu really closes superbly.  Autumn shines with new dishes of caramelized quince, citrus ricotta cheesecake with aromatic poached plums, Southern Forest honey parfait with poached pear, or a 100% vegan almond praline slice, with almond sponge, milk chocolate, ganache and raspberry sorbet.

“Lovely service, amazing food.
Came here two weeks in a row!”

- Ethan C

If you need an excuse to linger over a fine bottle of Sandalford wine, we propose …cheese!  We’ve added cave aged cheddar, Udder Delights double cream, Manchego DOP and the cheese of Kings, Roquefort.

Both our Autumn à la carte menu and our renowned five course Culinary Journey degustation showcase this season’s bounty to perfection. Click here to view our menus, and to make a booking. 

“Everything was classy.  Variety excellent. 
Service outstanding. Great wines as well”

– Bevan W

We are open Monday to Thursday 11:30am to 4pm, Friday and Saturday 11:30am to 9pm and on Sundays between 11:30am to 5pm.

Whatever your occasion to dine out is, we welcome you warmly and promise a very special Gold Plate standard experience each and every time.