Returning to Mandoon on a Wednesday (after visiting the restaurant on their first day – Monday), this time we decided to try the brewery – first stopping at the cellar door for a wine tasting.
Sitting on the verandah at a high bench we had a view across the vines back towards the original cellar door – now just the winery – and also across to the adjacent Sandalford vineyards. We had struck a beautiful Perth spring day, with the temperature in the mid to high 20s.
The Homestead Brewery has 4 beers on tap at present, (with plans for more as well as a cider and a perry – which should be flowing in a month or so) – No.1 Belgian Pale Ale, Thunderbird Pale Ale, Black Swan IPA and Kaiser’s Choice Hefeweizen. As well there is the full range of the estate wines by the bottle and glass, and various spirits and soft drinks available.
The menu ranges from bar snacks – nuts, olives and the like – through shared plates which include bacala and grilled polenta; grilled octopus with kipler and padron peppers; and wort marinated pork ribs with corn bread; to other dishes such as a grilled chicken salad and a Wagyu burger and then to larger dishes such as Belgian wheat beer mussels, pulled pork tacos with apple and fennel slaw, and beer battered fish and chips. Desserts included white chocolate and strawberry fondant and a hop bavarois with pistachio tuile and lime syrup. They also have a pizza menu which includes focaccia al stracchino; prosciutto and buffalo mozzarella; confit lamb, with red onion and feta; and pear, gorgonzola and rocket.
On this day we ordered the triple cooked chips, the grilled octopus and wort marinated pork ribs, and followed up with the hop bavarois.
The grilled octopus was very tender, well seasoned and accompanied by slices of kipler potato and peppers. It presented and was cooked extremely well. The pork ribs were melt in the mouth, unctuous from marinating in the wort from the brewing process, accompanied by a slice of corn bread. The chips were, as anticipated, perfectly cooked with the requisite external crunch and creamy soft centre showing the benefits of the triple cooked process. The bavarois wobbled appropriately as all good panna cotta style desserts should and the tuile and lime syrup supported it wonderfully.
All of the dishes were of a high standard and I think we can expect Mandoon to be one of THE destinations in Perth over coming months with outstanding wines, excellent beer, backed up by high quality food, both in the brewery and in Mandoon’s restaurant itself.