It's a WINTER-FUL LIFE: our new WINTER MENU brightens the season!

It’s Winter. The snuggle is real. Come on out and lean into comforting, inspired dishes that will brighten your day and add a cheer to any occasion!

There’s no better way to stay warm than our delicious, creative Winter 2024 Menu. Each dish is a harmonious blend of fresh, locally sourced ingredients and globally inspired culinary techniques.

Whether you’re imagining a light, vegan starter or a heart-warming main bursting with vibrant flavours, Alan Spagnolo’s new seasonal menu caters to every palate and preference, inviting diners on a gastronomic journey celebrating the rich bounty of Western Australia’s land and sea.

Our Winter-ful menu opens with three new entrees, each designed from a fruit or vegetable of the season. There’s honey-roasted quince and almond tart with zesty lemon chevre curd and petite herbs, Prosciutto de Parma with Bosc pear, basil, chilli, EVOO, stracciatella, candied pistachios and a new vegetarian star of Wood-fired globe artichokes, Aleppo, herb parmesan potato, amaretti crumb with beurre noisette.

Comforting crowd-pleasers anchor the main event. The two new poultry dishes will be popular; Mahogany Creek duck breast served medium accompanied by duck parfait, aromatic spiced persimmon puree, duck jus and Mt Barker chicken breast, served with cauliflower textures, Manjimup truffle, Swiss brown mushrooms and thyme jus.

Western Australia’s Dardanup lamb rump makes a welcome return, paired with smoked soft polenta, blistered tomato jus and winter greens (elevate this by adding optional Manjimup black truffle!)

Caulini (Asian-style baby cauliflower with blond, open florets) enhances the Market fish, together with whipped sweet potato, and saffron miso mussel cream.

Pizza lovers rejoice – we have a new, Winter topping for our 48 hour ferment sour dough: smoked peppers trio formaggio, Pomodoro San Marzano, buffalo mozzarella, parmigiano reggiano, chilli, medley tomatoes and stracciatella.

Alan Spagnono’s new seasonal desserts pair exceptionally well with the rest of his Winter 2024 Menu, celebrating cold weather flavours by selecting in-season, local ingredients.

Aromatic spiced rhubarb, strawberries and cream appears with rose Turkish delight, puffed quinoa and honey gelato.

Valrhona chocolate financier (French almond cakes baked in a small mold) are presented with Winter’s blood orange, gianduja, and cardamon cream.

And, here’s a new chocolate sweet: white chocolate mascarpone cheesecake served with strawberry and lavender diplomat (crème pâtissière lightened with whipped cream).

Regular diners will appreciate these three customer favourites returning in Alan’s Winter menu too:

There’s the blue swimmer crab and ricotta crespelle starter with soft herbs and lemon butter, followed on by Futari Wagyu beef Rotolo enhanced with soft yolk, bone broth, crushed pea verde and parmigiano reggiano and lastly the popular side dish of crispy potatoes, truffle mayonnaise, porcini salt, parmesan and chives.

As always, dietary preferences of gluten-free, vegetarian, pescatarian and nut-free are superbly catered, and there’s a separate menu of inventive plant-based dishes available for vegans.

Winter is the time for comfort, for good food and warmth, for conversation with good friends beside a fire. You can do all this - and more – here at our beautiful Sandalford Restaurant & Bar, so take time out and book in today!

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.

Both our Winter à la carte menu and our renowned five course Culinary Journey degustation showcase this season’s bounty to perfection.

Click here to view our menu's and book a table.