WE’RE OK WITH ‘ICONIC’ 🙏🙏🙏 AUSTRALIAN GOURMET TRAVELLER, APRIL ISSUE

When the Icons + All Stars feat. Culinary Heroes edition of Australian Gourmet Traveller magazine (April 2024) was released this month, we were thrilled and grateful to find our restaurant comprehensively reviewed by Perth-based journalist Max Veenhuyzen.

“Sandalford is an integral part of
the Swan Valley…” writes Max

We’re currently presenting our Autumn Menu which takes inspiration from the season’s ripe abundance of nature’s harvest.  Executive Chef Alan Spagnolo and his talented team have created a menu masterpiece which we are delighted to share with you.

“Following its recent reboot, this historic West Australian
winery restaurant is ready to wine and dine
a new generation of guests…” MV

New entrees include 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!

“There’s personality in the service…
there’s also experience in the kitchen…” MV

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. 

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 new Autumn dishes enhanced with smoked bone marrow, pickled shallots and earthy mushrooms. 

“A broad church worships here and the
food needs to cover a lot of bases.
It does – all while making the familiar shine…” MV

There’s even a new pizza; 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.

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.

“Sandalford house wines play it safe but a
drinks list with international wines and a
spirit focus will please the curious”…MV

Whatever your occasion to dine out is, we’ll welcome you like an All-Star, and we promise an Iconic dining experience each and every time.