Sandalford Bar & Restaurant, Swan Valley
Monica Tindall
One of the hottest restaurant reservations in the Swan Valley is a seat at Sandalford Bar & Restaurant. On the weekends, there’s a line out the door of walk-ins hoping for a table. Even on weekdays, the kitchen sees a minimum of 100 covers. So, what is their secret?
Their success could be attributed to Executive Chef Alan Spagnolo, whose list of awards is too long to fit on a single page and whose recipes are certainly worth the drive. The wine list is also multi-award-winning, deserving of a page of accolades on its own. Or perhaps it’s the staff—friendly, knowledgeable, and passionate, able to answer any obscure question about ingredients, wine, or region. Then there’s the view: a cool, air-conditioned dining area overlooking some of the oldest grapevines in Australia. Or maybe it’s the crowd—buzzing tables that draw more guests, as a full house is a sign of a good restaurant, right? Whatever the reason, we’re excited to be here today and to sample the chef’s latest summer menu.
Sandalford Bar & Restaurant Menu
If you’ve been to Sandalford Bar & Restaurant before, expect to find some well-loved recipes too good to be removed from the summer menu, alongside seasonal dishes making the most of the region’s top produce. The Italian philosophy of using only a handful of high-quality items in each dish, allowing each to shine, is clearly evident in the menu, only the ingredients are local and very much a taste of Western Australia.
To Start
What a fantastic start we have with the Kangaroo Tartare (AUD 33). The meat is soft and well marinated and a green olive tapenade gives a lovely freshness to the recipe. Deep green nasturtium leaves contrast the pink meat, and the most delicious house-made potato crisps – thin but not too thin – are perfect scoops for the tartare. We’re fortunate to have had a guided wine-tasting pre-lunch with the extremely knowledgeable Jamie Forrest. We took advantage of his expertise and asked for suggested wine mates. His pick for the roo is the 1840 Sandalford Grenache. Berry, cherry, and pomegranate aromas are layered with mint, musk, a whisper of spice, and the forest floor. Its medium body and textural palate stand alongside the acidity in the tartare without overpowering it.
We follow with Hiramasa Kingfish Crudo (AUD 34). This yellow-tail kingfish is known for its firm, white flesh and sweet flavour. The chef has paired it beautifully with coconut, salted cucumber, chilli, and coriander. It’s citrusy, sweet, and spicy all at once, and the 1840 Verdelho is a palate-pleasing duo. Tropical fruit aromas carry over to the palate, and mild creaminess from two months on the lees helps to smooth over the acidity and heat.
Pizza
Go for a run, work out at the gym, starve yourself for days, or just be gluttons like us and order all you desire, but whatever you do, you must order a pizza at Sandalford Bar & Restaurant. The dough goes through a 48-hour slow ferment before being cooked quickly in the wood-fired pizza oven at a high temperature. The crust is crispy on the outside and chewy on the inside, with an airy texture and signature spotty char. We LOVE our meat-free order of Smoked Peppers Trio Formaggio (AUD 38). The toppings of San Marzano tomatoes, buffalo mozzarella, Parmigiano Reggiano, stracciatella cheese and chilli is magnificent. The crust is so good, and the smokey cheesy toppings are the bomb.
We match it with Sandalford’s 1840 Shiraz, a lighter version than what you might be accustomed to from Australia. The nose has loads of berries layered with savoury spice and herbs. Its medium body and complexity match the smoky, cheesy, nicely charred pizza.
Mains
Roasted Local Beetroots (AUD 38), deep rouge and yellow in variety, are an excellent meat-free main choice, or companion to an animal protein. They’re served with Bookara goat curd, spiced hazelnuts, toasted quinoa, sprouted grains, buckwheat and micro herbs in an aged chardonnay vinegar and nettle dressing vinaigrette. The nettle is Geraldton Wax, and despite sounding like something a surfer might rub on her surfboard, it’s actually a Western Australian wildflower. Zesty and lemony, it brightens any dish. We eat it with a glass of 1840 Rosé. Its floral and fruit notes with subtle spice, dry finish and soft acidity mirror the dish.
Our main, Market Fish (AUD Market Price), is Rankin Cod from the Pilbara. It’s a moist and flaky fish, prized eating in WA. Cauliflower puree, charred carrot beurre blanc, broad bean salad, and a tangle of greens and edible flowers harmonise the creamy components of the sides. The fillet has a light golden hue and, like a good cliché, melts in our mouths.
We top out our wine pairings with the delicious 2022 Prendiville Reserve Collection Chardonnay. It’s an incredibly elegant wine with a stone fruit and citrus bouquet and a whisper of oak. It’s a wine worth savouring slowly, observing how it changes with a little more air and warmth. The palate fills the mouth with soft mineral acidity, and the dry, savoury finish seems to linger for minutes.
Dessert
The Pineapple (AUD 23) dessert at Sandalford Bar and Restaurant is a delightful summery creation featuring coconut entremets, macadamia nuts, and a zesty coconut sherbet. This refreshing recipe is an excellent cap to the meal and a perfect treat for a warm day.
Reasons to visit Sandalford Bar & Restaurant, Swan Valley: one of the best places to eat in the Swan Valley; you must order a pizza; 2022 Prendiville Reserve Collection Chardonnay; there are fantastic wine pairings, gorgeous views, and friendly service.
Sandalford Bar & Restaurant
Sandalford Wines
3210 W Swan Rd, Swan Valley
Caversham WA 6055, Australia
Link to Sandalford Bar & Restaurant on Google Maps
+61 08 9374 9301
www.sandalford.com
[email protected]
Sandalford Bar & Restaurant Opening Hours
Sunday: 11 am to 5 pm
Monday to Thursday: 11.30 am to 4 pm
Friday: 11.30 am to 9 pm
Saturday: 11 am to 9 pm
*Except on Public Holidays and Concert Day
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