It Just Has To Be Delicious

Wildflower Menu, Reviews, Photos, Location and Info - Zomato

For a long time now Wildflower has been one of Perth’s most talked about fine dining venues. Chef Matthew Sartori is famed for his skilful use of native ingredients and in-season ingredients to create a gastronomic journey for the diner. The restaurant is situated in the distinctive Treasury buildings and the lighting was quite subdued on our visit so please excuse the dim photos.

This venue had been booked for quite a while for a big birthday meal, but the pandemic rules changed just before our visit, so with short-notice, we were downgraded from a 6 course menu to a 4 course version with a shorter sitting time, but we decided to continue with the plan as it was too late to book anywhere else. The waiter enthusiastically showed us to our table and promised us an amazing meal. I chose a sparkling rose from Voyager Estate to start with.

The amuse bouche was a light bun with eggplant and nasturtium leaf, quite pleasant.

We asked for a dairy free menu and WIldflower were very accommodating with this, bringing olive oil and balsamic instead of butter for the bread.

The first course consisted of marinated heirloom tomatoes with fresh curd, anise myrtle and miso. The lovely intense tomato flavours danced on the tongue, and I happily finished the plate.

The second course was cured line caught snapper with Geraldton wax, finger lime and ginger. The waiter explained that it usually came with creme fraiche, but as we were having dairy free, they’d leave off the creme fraiche. To be honest this annoys me. In this day and age it’s easy to find suitable dairy alternatives, and I would much have preferred a substitute rather than leaving it off altogether. It was a nice dish, but it did need another element.

For the third and main course we could choose between duck and lamb, and we both chose the Wagin duck with gem lettuce, fig, liquorice root and anise myrtle. A nice dish, and good flavours, but it didn’t blow my mind.

Dairy free dessert was an off-menu special. Marinated strawberries, strawberry sorbet and strawberry gum mousse. Again, nice, but not memorable.

Birthday petit fours were served with a candle, a jelly and a fudge.

It was a nice meal, a good example of fine dining, and a great use of native ingredients which have quite a unique flavour. The waiter kept telling us how magnificent everything was, but really, honestly, I don’t think it lived up to the hype. I’ve had better fine dining in Perth at several other venues, and at $139 per head it really needed to blow me away. It wasn’t the gastronomic journey that I was hoping for.

Last visit date – February 2022

Click here to find out more

8 On The Point Menu, Reviews, Photos, Location and Info - Zomato

8 On the Point is located at Point Fraser, a nice complex of bars and restaurants just off Riverside Drive at the Eastern end of the city. We were given a warm welcome and seated by the window overlooking the river – a lovely spot. We booked with the intention of having Peking duck, and found the menu options for this quite reasonable. We chose a glass of wine each while we waited (I had prosecco) and each glass was served from a freshly opened bottle.

We were also served an amuse bouche of strawberries in plum sauce, a lovely appetiser to start proceedings.

We mused over whether to have a starter first, and then duck, but we chose to make a meal of the Peking duck, so chose half a duck, with pancakes and san choy bow, plus the optional duck bone soup. The waiter also recommended the duck noodles, which we were very glad to include.

The duck arrived on a trolley and the waiter carved the duck and duck skin, and made pancakes in front of us with chilli, cucumber, and spring onions. We were presented with the plate of pancakes and some hoisin to dip them in. They were absolutely delicious.

Next came san choy bow, a generous portion each of lettuce leaf filled with chopped duck and seasonings. Again another very satisfying course.

The third course was served by the waiter, a generous large bowl of duck bone soup with tomatoes, tofu and veggies. The rest of the soup was left for us to serve ourselves, and as we left it to infuse, the broth became richer and tastier. This amounted to around three individual bowls of soup each.

Along with this we were served duck noodles, enough for two generous bowls each, and probably the tastiest noodles I have had in a long time.

The meal definitely satisfied our duck cravings, and was so nice that we will be going back to try other items on the a la carte menu. My only slight criticism is that I would like to have had more of a rest between courses, as soon as we finished one, the next was served. All in all reasonably priced with friendly staff, and delicious food along with stunning views. There’s a lot to like about 8 On the Point.

Last visit date – January 2022

Click here to find out more

Sometimes it’s hard to know what to cook for dinner, it’s easy to waste food, and there’s nothing worse than clearing out a fridge full of ‘past its best’ food on bin day. In this post I am going to suggest a meal plan that will give you four dinners for two without spending too much money. You can adapt it of course to include different ingredients, but it is based around a chicken and a packet of sausages. You can also add things that are in your store cupboard too, I’ll make suggestions as we go along.

Here’s the shopping list:
One fresh chicken – choose a large one
2 onions
A pack of 8 sausages
Green veg – e.g. spring greens, silverbeet, brussels (get enough for leftovers)
Frozen peas
1 regular cayenne chilli
Fresh medium sized mushrooms (about 12 of them – a regular punnet should do) wiped clean of soil
Potatoes x 8 (pick good roasters – Red, Royal blue, King Edwards etc.)
Half a butternut squash
3 eggs
A tin of chopped tomatoes
A tin of plum tomatoes
A cup of rice (regular basmati rice) cooked and cooled, (or a pack of ready cooked rice)
200g dried penne pasta
Vegetable stock powder
Cherry tomatoes (fresh) – optional

Store cupboard items like salt, pepper, vinegar, lard, butter, oil, dried herbs.
Optional store cupboard items – jam, cranberry sauce, white wine vinegar, cornflour, jars of olives, anchovies, capers, lemon, parmesan, tabasco, chilli sauce, sesame oil, dried fried onions, ketjap manis (thick sweet soy).

Meal 1 – Roast Chicken

As this is probably the most time consuming of the meals, I’d recommend making this for your Sunday lunch or dinner. It’s easy to do, it just takes at least an hour to cook depending on the size of your chicken. If you want to make it cook quicker you can ‘spatchcock’ it – this means taking the backbone out and squashing the chicken.
So first peel all of the potatoes, slice them in half lengthways (if they are huge you can quarter them) and parboil them in salted water. While they are parboiling set the oven to approx 180 deg C (fan) or a little hotter (185) if you don’t have a fan assisted oven.
Put 2 tablespoons of oil or lard in a roasting pan and put it in the oven so that the fat melts and gets hot.
Meanwhile wash the chicken, pat dry and season it. You can rub it with dark soy sauce if you have some soy in the cupboard, or if you prefer, you can use butter or other spread under the skin, season with salt and pepper, and lemon juice – just use whatever you have to hand. Stock powder is also a good seasoning that you can rub on the chicken skin. If you like garlic, peel and mash a clove and rub it over the chicken. Place the chicken on a rack and put 8 of the whole mushrooms in a pan underneath (this should be separate from the pan that you have prepared for the potatoes. If you’re not a fan of mushrooms, you can use slices of carrot and onion instead, but the chicken juices will drip on the veg below and that will be your basis for a lovely gravy. Put the whole pan and rack containing the chicken and mushrooms in the oven
Once the potatoes have boiled for about five minutes, drain them, give them a shake and put them in the hot pan. Shake them around the pan a bit to coat them with fat and put them in the oven.
Set the timer to an hour.
Now prep the greens and squash. If using spring greens or silverbeet I wash and shred them and place them in a saucepan of salted water. Brussels need a little trim and again can be placed in salted water. The squash can be peeled with a speed peeler (although peeling is not mandatory), the seeds should be scooped out with a spoon, then I halve the squash lengthways and slice it into large chunky pieces. Season the squash in a bowl with 1 tablespoon of olive oil, salt and pepper. The squash doesn’t need as long as the potatoes, so when the potatoes have been cooking for 25 minutes, shove them to one side of the pan and put the squash pieces next to them.
Place 1-2 cups of frozen peas in a small saucepan of salted water. If using brussels, you need to start cooking them about 10 – 15 minutes before the chicken is ready, silverbeet and greens should take about 5-10 minutes and frozen peas only take 5 minutes once they are boiling.
After 45 minutes of cooking check the chicken with a skewer and see if the juices run clear. The exact cooking time will depend on the size of the chicken and whether or not the backbone is in it. If you leave the backbone in, it can take up to 1.5 hours – this also depends on how efficient your oven is. If in doubt leave the saucepan veggies until the chicken is done and cook them while it rests.
Once the chicken is done, put it on a plate and cover it with foil and a few tea towels to insulate it.
Now you can make the gravy from the roasting pan. If you used mushrooms, add half a finely chopped onion and a little water to make a gravy. If you used soy on the chicken, this will season the gravy, but you may wish to add a sprinkle of stock powder and some jam/sugar/cranberry sauce to adjust the flavour. Add any juices from the resting chicken. Finish the gravy off on the hob while the potatoes and squash cook on in the oven. (If you used carrots and onion, instead of mushrooms, mash them up and add a sprinkle of stock powder plus a little jam/sugar/cranberry to balance the flavours). Sometimes a dash of vinegar (or white wine vinegar) works well too. The gravy might need straining to separate any mashed carrot.
The peas and greens should now be simmering too. As the green veggies cook you can add some of the cooking water to the gravy to enhance the flavour. If you want a thicker gravy, you can add a tablespoon of cornflour which has been mixed with some cold water.
When serving, serve a quarter of chicken for each person, and make sure that you keep some leftover potatoes, greens, peas and squash. I recommend serving a third of the veggies for each person and keep a third for leftovers. Pour the gravy over everything making sure that each person gets some mushrooms. The gravy also keeps if you want to have some gravy for the next meal. Place the leftover chicken in a bowl in the fridge covered with cling wrap. Do the same with the leftover veggies.

Meal 2 – Sausages, bubble and squeak, fried egg, tomatoes

Start off by gently pan frying the sausages, do all of them even if you can’t eat 8 sausages between you. You can also cook sausages in the oven if you prefer.
Chop up the leftover potatoes, squash, peas and greens into smallish pieces and mash them together in a large frying pan with a little olive oil. You can also add some finely chopped onion to them for extra flavour if you like. Just warm them through and mash them together as you go. You can add milk, water or leftover gravy to help bind them together. I love it when the bubble and squeak goes crispy and brown on the bottom, so you don’t have to do much with it once it is cooking and warming through.
Place the plum tomatoes in a saucepan and heat them through (you can also use a can of beans if you prefer).
When everything is almost ready, fry 2 eggs in a pan – you can also poach or scramble them, it’s nice to have runny eggs on top of the bubble and squeak.
Serve up 2-3 sausages each, half of the bubble and squeak, a fried egg and half of the beans or tomatoes. Serve with HP sauce. Reserve the leftover sausages.
You can also make this meal with a packet of bacon or vegan sausages if you prefer.

Meal 3 – Chicken pasta

Shred the leftover chicken. Chop half an onion, a chilli, and a clove of garlic quite finely. If you want the sauce spicy, leave the chilli seeds in, otherwise take them out. The chilli is optional anyway. Slice some leftover mushrooms. If you have any jars of capers, anchovies or olives in the fridge, take a few and chop the into small pieces.
Bring some water to the boil in a saucepan and add 200 – 250g of penne pasta to the water.
In a large-ish pan or wok, fry the onions and garlic in a tablespoon of oil until they soften. Add the mushrooms and fry for a minute longer. Add some dried herbs (about a teaspoon), and at this point add the capers/anchovies/olives if using them.
Now add the about two thirds of the shredded chicken stir around for a minute and add the tin of chopped tomatoes.
Season with salt, pepper and add a little stock powder if necessary. Taste to make sure the sauce tastes yummy.
Once the pasta is al dente, drain it and add it to the sauce. If the sauce is too thick, you can add a little of the pasta water to thin it out. Serve in nice bowls. Add some grated parmesan if you like.

Meal 4 – Special Fried Rice

This is where you use anything you have leftover. Chop up half an onion, a clove of garlic, some leftover sausages and slice any leftover mushrooms. Get some frozen peas ready in a cup. Beat an egg in a cup or jug – if you have any sesame oil in the cupboard add a drop to the egg, and season with salt and pepper.
Fry the onion and garlic in a little oil, you can also add a chopped chilli or some chilli sauce if you like, but this is optional.
Now add the sausages, mushrooms and any leftover chicken and stir to warm through. After about 2 minutes add the peas and stir through. Once the meats are getting nice and hot, make a little space in the pan and add the beaten egg. scramble it once it starts to go opaque and mix it in with the other ingredients. If you’re like me you’ll have some fresh cherry tomatoes in the fridge – feel free to halve a few and chuck them in if you like. Now add the rice and warm through. Check the seasoning – you can add salt, pepper, soy, chilli sauce. Serve in bowls. If you have crispy dry fried onions, sprinkle them on top (you can also use chives or spring onions if you have them), a drizzle of ketjap manis on top is also good.

HQ Bar & Kitchen Menu, Reviews, Photos, Location and Info - Zomato

HQ Bar and Kitchen is at the top of the newly refurbished Quay Hotel at Elizabeth Quay (previously the Esplanade Hotel). It’s a popular spot for drinks at the bar and when we arrived there were plenty of diners having cocktails and nibbles in the bar area. There is a balcony outside with superb views of Elizabeth Quay.

We were seated at a corner table, but it was quite dim and we needed to use our phone torches to read the menu. The menu is one of those menus where you want to try everything. All dishes are shareable, but we decided to go for shared starters and have our own mains. The flavours are Asian, probably more Japanese than anything, but a good variety of interest on the menu.

To start we couldn’t go past the lobster tails and chose them along with capelin with slaw. The lobster was a do-it-yourself nori sushi wrap. The dressing on the kale was tasty, a little on the salty side, but very nice with everything else together. The lobster was maybe a little overcooked, but not enough to spoil the experience.

The capelin were like large whitebait, very fresh and nicely cooked. I would have loved a little more slaw though.

For mains I picked the signature Cone Bay barramundi with tapioca pearls, goji mushrooms and broccoli. It had a weird garnish though. There was a length of something that looked like it might be a piece of ginger torch lily, but it was really inedible and not pleasant on the dish. The sauce was nicely tasty and the tapioca a good feature of the dish.

My partner chose the slow cooked beef short ribs with pickled eggplant, coral white fungus and black beans. He would have preferred more black beans, the white fungus was pretty tasteless too, but the ribs were lovely.

We also chose a side of battered shaved sweet potato fritters which were delicious.

So overall what did we think? It’s a great venue with nice views. The food is mostly flavoursome but the chef should really think about some items that don’t belong on the plate like the odd garnish and the white fungus. We still felt hungry when we left, and it wasn’t a cheap meal at almost $140 with just two soft drinks. It’s a good restaurant with a lot of promise, but just lacking a little finesse.

Last visit – August 2021

Click here to find out more

Coco Belle Espresso Bar Menu, Reviews, Photos, Location and Info - Zomato

Coco Belle sits on the corner of Reynolds Road and Queens Road in the leafy affluent suburb of Mount Pleasant. We met our friend Susie and her daughter Annabel here for a Sunday brunch/lunch. The staff are immediately friendly and welcoming and genuinely pleased to see you. The menu has plenty of options for everybody and some superb smoothie options. We were reliably informed by Susie that the decaf option is very nice too. It took some perusal of the menu before we finally decided.

I chose a smoothie with peanut, banana, cocoa and oat milk – this was silky and delicious.

Pete and Susie both chose coffee which is sourced from Osborne Park roastery Dark Star, and as promised the decaf was freshly ground, and delightfully smooth with soft citrus and dried fruit flavours.

Annabel chose a babycino – a nice amount of froth, with sprinkles as well as marshmallows.

There were several options on the menu that I liked, but I finally plumped for an omelette with caramelised onions, mushrooms and bacon. It was so tasty from start to finish and served with a lovely salad and some toast. A very generous serving.

Susie chose the smashed avocado on toast with eggs and a side of bacon, again a very tasty and plentiful dish.

Pete chose the shakshuka – roasted tomato, capsicum, garlic, chick peas with poached egg and toasted flatbread. A very enjoyable dish, maybe a little underseasoned, but with a little table salt it was perfect.

Annabel chose pancakes – Ice cream, chocolate, strawberries. What more could a girl want?

We found Coco Belle to be a very child friendly and welcoming venue with lots of good food options catering for a variety of dietary requirements. The food and drinks are good quality and this is definitely one of the best cafes in the area.

Last Visit – August 2021

Click here to find out more

The Little Bay Menu, Reviews, Photos, Location and Info - Zomato

Little Bay has a prime coastal position at Watermans Bay and is a favourite haunt of the young and trendy. We have dined here at the weekend before and it can get incredibly noisy, but this time we chose a midweek lunch, and although busy, it was quite a comfortable atmosphere. There are tables outside, but as it was a winter’s day we chose to eat inside and only waited fifteen minutes for a table. The menu has lots of tempting options, with dietary variations a possibility. Coffee was superb – we chose decaf, and when you get a nice freshly ground decaf, you know that you have found a winner.

For my brunch I chose the confit salmon eggs benedict, which was really well presented, a great fresh muffin, with tasty salmon and perfectly poached dippy eggs. I asked for the hollandaise on the side, which they happily accommodated, and I really enjoyed every mouthful.

My partner chose the scrambled eggs with chorizo, one of those dishes where the last mouthful was as good as the first. The chorizo was broken down into small, almost minced pieces rather than huge slices and this added to a great consistent flavour throughout the dish.

All in all it was a fab brunch with great views of the ocean, and friendly staff. We’ll definitely be back, but during the quieter times – I think that’s when Little Bay really excels.

Last Visit Date – August 2021

Click here to find out more

Fleur, Perth CBD

Fleur Menu, Reviews, Photos, Location and Info - Zomato

Fleur is a superb fine dining restaurant inside the Royal Hotel on the corner of WIlliam Street and Wellington Street near Raine Square in the heart of Perth central. We booked a Saturday night table and the vibe outside was buzzing with people heading out for drinks, food and parties. The Royal is a traditional pub and the restaurant is in a separate section but still has the dark pub atmosphere, hence the poor quality of my photos.

The inside is lovely, cosy and intimate with walls of attractive drink bottles that make you want to try them all.

The staff are lovely and knowledgeable, the barman was very helpful with cocktail choices, and there really is something for everybody. My partner was on antibiotics and not drinking, but there was a whole page of appealing alcohol free cocktails to choose from and he couldn’t go past the rhubarb sour. So he had a rhubarb sour and I had a citrus martini.

The menu is a degustation, but you can add to it. There are a few extra dishes you can add, you can have the whole menu ‘truffled’ if truffles are your thing, and you can also add some caviar dishes, ranging from the expensive polanco oscietra grand reserve sturgeon ($120 for 30g) to a $12 10g portion of yarra valley salmon smoked roe in a brik pastry tart. There’s also a bar snack menu for those who want to pop in for cocktails and a sophisticated bite of oysters, lobster toast, and a cheese board.

We decided to stick with the main degustation, no additions and were delighted with the amuse bouche selection of salted orange soda, spicy togorashi popcorn and pickled daikon. The popcorn was addictive and has inspired me to make some spicy popcorn at home. The menu has a Japanese twist, and we knew that we were in for a treat.

The starters consisted of: Skull Island king prawn tartlet with green apple and Geraldton wax – a really yummy mouthful with light crispy pastry, fresh prawns and crisp apple.

Kangaroo tsukune, salted egg, tare (a thick soy sauce) and native dukkah, another gorgeous light bite with great flavour:

Shiromi (white fish), sushi rice, nori (seaweed), garum (Roman fish sauce) and sesame – this is the dish that we’ll be talking about for years to come. It doesn’t look much but oh boy it delivered on umami, umami tenfold! Such amazing savoury, moreish flavours with beautiful fresh fish hidden inside. I could have eaten ten of these little bowls of goodness:

Next came a fish course of ocean trout, native saline, sudachi (a citrus fruit), ancient grains and a smoked mussel broth. Another sublime dish, fresh quality fish, an incredibly tasty broth and the great crunch of the ancient grains – more perfection from chef.

The main course was aged duck breast with five spice, apricot, cabbage and umbles (a little offal – ‘umble pie). The picture doesn’t show it well, but the skin was crisped to perfection, and the duck beautifully cooked. Every little item was meant to be on this plate, and it was a triumph of menu design.

Next came a pre-dessert jasmine tea and fennel granita with lemon myrtle – a great palate cleanser.

Last but certainly not least was the main dessert 64% single origin dark chocolate with a Davidson plum mousse (they made this version especially for us to avoid the usual dairy version) and coconut. What a supreme dessert with so many good textures and flavours, and a super moist sponge, I scraped every last spoonful from the bowl.

I managed to squeeze in a second cocktail – a delicious floral prosecco spritz with cherry bitters.

I also loved the Fleur cutlery:

So wow. Fleur definitely has the wow factor and a menu brimming with umami. If you don’t do anything else this winter, please visit Fleur – you won’t regret your visit because this treasure of a venue has so much to offer.

Click here to find out more.

Last visit date – July 2021

RiverBank Estate Winery Menu, Reviews, Photos, Location and Info - Zomato

Riverbank Estate is a winery with lovely views in the heart of Caversham. I was drawn to the venue when looking to see what Kiran Mainwaring is doing now (former chef at Dear Friends and Co op dining). We booked a table for a winter Sunday lunch, but were pleasantly surprised to see that there are several tables and a food stall laid on in a marquee for those who just want to pop in for a casual lunch. There was live entertainment too and it’s one of those places where people gravitate with their camp chairs and cushions and settle in for a lazy Sunday afternoon drinking wine.

We chose a glass of Rebellious vermentino to start proceedings, a nice drop, not unlike a riesling, with great fruity overtones.

Perusing the menu, I really fancied lobster and chips, so placed my order, but unfortunately they didn’t have any, so I reconsidered and decided to try the wild fish of the day which was crimson snapper served with endive, capsicum, purple cauliflower, orange and passionfruit gel and burnt butter sauce. I asked for the butter sauce to be minimal, and it was – just a few dribbles around the plate. It was a delightful dish, superbly fresh fish with a good citrus zing from the gel.

My partner chose one of the daily specials, brisket risotto, which was really good. Great slow roast brisket on a nice creamy risotto, topped with a little beef jus.

We deliberately skipped starters so we could have dessert, and my partner chose the mixed berry and apple crumble with vanilla bean ice cream and marshmallow. This was a little disappointing, and felt like the components had been prepared separately and put together on the plate. The apple was firm – not the nice stewed apple that you expect with a crumble, the berry seemed to be mainly berry juice, the crumble topping seemed to have been cooked separately and then sprinkled on top, and the marshmallow was just plonked on the side. A more traditional crumble all cooked together (without the pastry case) would have been nicer with some lovely gooey melty marshmallow around the edges, and maybe some custard.

I chose the best dessert. A cherry choc dome with crystallised dark chocolate and cherry ripe ice cream. Everything about it was excellent. Luscious chocolate mousse, crisp chocolate shell, honeycomb, sauce and a very addictive cherry ice cream.

I like Riverbank – I like the vibe of the place, and the food is mainly great. The live music did clash a little with the music from the main restaurant, but it was a cheerful and friendly experience, and we will be back, because I am determined to sample the lobster and chips!

Click here to find out more

Last visit date – July 2021

We stumbled across this Taiwanese venue when looking for somewhere to eat on a Friday after work. Most venues were not quite open yet, but My House was already buzzing with plenty of reserved tables. It stands on Oxford Street on the site where Low Key Chow House used to be. The lovely gentleman in charge of front of house found us a table and explained the dumpling serving sizes and the technology to order them. They give you a tablet device to peruse the menu and order which is fun and a good way to make sure that you get the order right.

The range of dumplings is extensive, and you can choose from various fillings. We chose the famous xiao long bao – juicy pork soup dumplings and were advised to dip them in the vinegar sauce that is provided on the table. They tasted amazing and we were helpfully given a spoon to help with eating them.

We also chose spicy kimchi and beef boiled dumplings. Again delicious.

We chose a few non-dumpling dishes – a fried kueh teow with chicken, very authentic with the lovely smoky wok flavour running through it.

Then some spring rolls with crab and prawn, which were served with a sweet chilli sauce – very moreish.

We left feeling very satisfied and as we paid the man gestured towards the owner who was busy hand making all of the dumplings. The dumplings may not be as perfectly uniform as the restaurants where they buy them in (probably frozen), but they are certainly very tasty and you can tell the difference in the freshness. This restaurant is well worth a visit for the tastiest dumplings in town and the friendliest service.

Last Visit date – May 2021

Click here to find out more

Sandalford Estate Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Sandalford is one of the best known Swan Valley vineyards, with quite an impressive land area and a lovely cellar door and restaurant area.

The menu is modern Australian, and the drinks menu contains every drink that you could imagine along with the selection of Sandalford wines of course. As it was lunchtime and several of us were driving, we didn’t go for a full wine tasting on this occasion.

Everything on the menu looked appetising and it was hard to choose, but eventually I went for the Exmouth tiger prawns salad with orzo pasta. This was absolutely delicious, great quality fresh prawns and really good flavours throughout.

My partner chose the pork belly with watermelon, radish and sherry vinegar. The pork was nicely cooked and the sweet melon offset the vinegar. A great plate.

We shared some sides of salad leaves and fried royal blue potatoes – all very tasty.

One of our friends chose the lamb shank with roasted eggplant, carrot, feta and date relish, and soft herbs. He loved the texture and flavours, and said that he would choose it again.

Another friend chose the pizza with prawns, nduja (pork sausage spread), zucchini and mozzarella. All pizzas are hand made fresh in a dedicated pizza oven and this one was as delicious as it looked.

Another winning dish consisted of figs with orange, heirloom carrots and caramelised nuts (entree size).

Desserts were spectacular and included a chocolate cube with tonka bean gelato:

A bomboloni Italian doughnut with coffee Frangelico semi freddo, macadamia and white chocolate:

A cassata of raspberry, coconut and mango:

A coconut gelato with berries and melon:

Everything we ate at Sandalford was delicious, the setting was great and it was a very relaxed lunch. Will definitely return.

Last visit date April 2021

Click here to find out more

Tag Cloud