Authentic. Professional. Cool.
Situated just off the main cappuccino strip, Sandrino in Fremantle is popular and undoubtedly European in beat.
Sandrino has been open for about 10 years, though current owners Sam and Jelena took over about two-and-a-half years ago. They've always been involved in hospitality, so when they decided to move to Perth from Canberra they knew they wanted to stay in the industry. They discovered Sandrino and haven't looked back since.
Sam and Jelena didn't change much about Sandrino when they took over, which only goes to show their business savvy. It undoubtedly has an energy of its own, and they have not interfered with this. They have empowered it to be proud of its subdued sophistication, to maintain its sassiness and keep that energetic heart.
And at the core of this energetic heart are the staff, in particular Manager Rose and Head Chef Eddie. Another husband and wife team, they are undeniably passionate about their work. Rose and Eddie cater for everyone, even those with allergies. If you have any food intolerances, just let them know. They have a variety of pastas and mains that are gluten-free and they can specifically cater for your needs.
On my visit, one of the tastiest dishes I enjoyed was the Bruschetta. For those that enjoy the traditional version, this is meant to be different. Tossing everything into the pan - tomatoes, onions, fetta - then served warm atop crunchy bread, this version is one you'll remember. A dollop of pesto and tapenade completes the dish, and with its fresh, authentic ingredients, the Sandrino bruschetta is just delectable.
They're forever being told their Chilli Mussels are the best in town and after trying them, I must agree. From a female point of view, having worn white on the day of my review, you tend to stray from bright red, wet dishes that may splatter. Are you with me ladies? So the fact that I threw all caution aside speaks wonders for the tastiness of the dish. Served mildly piquant (unless you want it hotter and then the chefs are more than happy to oblige), it is a real meal. The thick tomato base is very authentic, not watery or oily as some standard chilli mussel dishes can be. Combined with the bruschetta, it's a fantastic partnership.
Two meals that are great options for starters if you're dining with a bunch of friends, are the Antipasto Plate and the Seafood Platter. The Antipasto is abundant with lovely sliced prosciutto and cured hams, marinated fetta, olives and dips. The Seafood Platter is just as plentiful, served with sweet seafood parcels alongside BBQ'd chicken and lightly dusted calamari - with of course a serving of their famous chilli mussels. Share with others or enjoy as a meal on your own; both are solidly constructed and a real pleasure to enjoy.
If you're after an authentic pasta dish with a taste that you'll remember, the Linguini Pasta is a must. Served with strips of Italian sausage tossed throughout, it gives the dish that bit of meatiness, a robustness that makes it feel like a proper meal. I enjoyed this with a nice glass of the D'Arenberg Footbolt. Or if you're a salad lover, try the Smoked Salmon Salad. Enjoyed alongside a glass of The Sandpiper Pinot Gris, the mild flavour of the spinach mixed with chunks of pumpkin, ricotta and avocado is quite impressive. Eddie has thought of everything - with a simple sprinkling of salty crumbled fetta on top, it balances the sweetness of the pumpkin and blends well with the salmon and spinach leaves.
I'm a sucker for ricotta on my pizzas, but I've never had it this good. Also atop my pizza was beautiful roasted capsicum, eggplant and let's not forget that mouth-watering Italian sausage. Try with a glass of Plantagenet Cabernet Sauvignon to bring out the pizza's flavours in full. The pizzas are cooked in their wood-fire oven and are not heavy or stodgy at all (like pizza sometimes can be). The reason for this is that they don't go overboard with the toppings, so you actually have a chance to enjoy the fresh ingredients that don't overload the superb pizza base.
Sandrino is everything you want it to be - quintessentially relaxed Freo with a European beat.
