For those preferring a more substantial meal, The Restaurant can cater for up to 150 people. Deborah and her team channel their passion for food into creating daily menus based on seasonal produce from local producers and the Sandringham kitchen garden. The Restaurant is also air conditioned.
Our Sunday Roast lunches are very popular with both visitors and locals. Deborah rings the changes depending on the season and what is available locally. So in July, you could choose from Smoked Trout Salad (local smoked trout with a Sandringham beetroot salad and horseradish dressing) or Mushroom Ragout (local mushrooms cooked with tarragon and cream, served in a crispy filo basket)