Sandikala offers inspirational dishes using seasonal, locally sourced ingredients paired with bold Asian flavors. We have eaten here many times and are always impressed with the creativity and impeccable presentation. We thoroughly recommend visiting and sampling the dishes created by Luke McLeod and his team.

In the words of Luke: "Local and seasonal produce from short supply chains. We change our menu every week and devise it according to ingredients available from our market gardeners and meat producers. Aromatic herb garden. Service by reservation, so no large stocks or food wastage. Everything is used in its entirety: fish, for example, is delivered whole and fresh and filleted and then the bones are used to make stock."