Margaret River is a haven for food lovers, from its fresh produce and award-winning farmers markets, to the slew of restaurants across its famous vineyards, breathtaking coast and bustling main street.
While the prospect of a long lunch at one of the region’s more upmarket venues is an enticing drawcard, there are plenty of vendors in Margaret River championing simpler, comforting fare.
Whether you’re on the go and need something substantial from the cabinet, or you’re settling in with a coffee or pint, the Margaret River region has your sandwich needs sorted. Here are five of our faves.
The French Bakery, Cowaramup, Conti Roll
There are conti rolls of every shape and size these days, with the Perth-born delight capturing an audience of sandwich lovers across the state and across borders. A good continental roll hinges heavily on both the quality and quantity of the cold-cuts found within and at The French Bakery, located in the Margaret River bordering town of Cowaramup, both elements shine.
The option of a conti roll might come as a surprise considering its French disposition, but it slots in comfortably alongside a range of daily prepared sandwiches and rolls. It can be hard to look past the pies and colourful array of traditional French tarts, flans and slices (grab one for the road), but for the sandwich-lover, the conti can’t be beaten.
A crusty tiger baguette holds a vinegary caponata-like relish, with sliced cheese and crisp salad greens among layers of ham and salami. It’s a simple take on the classic, but this traditional French bakery does a great job of producing a Western Australian-Italian icon.
Margaret River Bakery, Veggie Rye
The challenge when visiting the famous Margaret River Bakery is choosing from the sheer range of treats on offer. Visit on a weekend and prepare for a bit of chaos as hordes of hungry tourists and locals desperately try to decide what to have for brekkie or lunch. The sight and smell of fresh croissants, savoury quiche and daily baked cakes can be overwhelming, but the selection of daily sandwiches, rolls and wraps impresses too.
The must-try sandwich, perhaps surprisingly, sits in vegetarian territory despite stiff competition from the Reuben and pesto chicken. The Veggie Rye doesn’t just appease the vegos in the room, it’s the standout offering. A slab of briny, crumbly feta is at the crux of the filling, with roast pumpkin and sweet onion jam contrasting taste and texture. Crisp rocket and mayo complete the picture, stacked between earthy toasted rye bread.
Kingston Bakery, Banh Mi
For an unassuming regional bakery, Kingston Bakery does a very good banh mi, or what it calls a Vietnamese pork roll. A soft white roll encases a few key ingredients, including thick-cut roasted pork belly with all the usual suspects: pickled carrot, pate, coriander, cucumber and chilli.
There aren’t any unnecessary additions or interpretations here, and like everything on offer at Kingston Bakery, this simple pleasure is well priced for a quick and affordable takeaway lunch.
Gourmet Food Merchant, The Brooklyn Toasted Sandwich
This providore celebrates local produce from Harvey to Manjimup in a somewhat unassuming location down a side street adjacent to Cowaramup’s thriving town centre. Its small footprint and tightly packed tables means it’s easy to find yourself chatting with staff and locals while you enjoy a coffee and something from its short, considered food menu focusing on toasted sandwiches and a couple of sweet treats.
Visit for tastings, gift hampers, artisan homewares, locally roasted coffee, fresh flowers and more. But stay for the toasties, including its take on the Reuben, The Brooklyn, with house-made beef pastrami, sauerkraut, pickles, Dijon and sliced American cheese wedged between thick-cut white tin loaf bread from Cowaramup Bakery. A clever take on a classic.
Settlers Tavern, Brisket Steak Sandwich
There are plenty of pubs that boast about how good their steak sanga is, but not many have the paperwork (or trophies) to prove it. Settlers Tavern took out Best Steak Sandwich in WA’s 2019 AHA Awards and was also a finalist in 2021.
The chefs do this one a little differently, starting with a massive Yoder barbeque smoker and cooking whole beef briskets low and slow before slicing and grilling to order. The meat comes with bacon jam, tomato relish, house-made aioli and a smattering of rocket. There’s also the option to add cheese and bacon – a move we highly recommend – but be warned: you might not finish the chippies.
Check out Broadsheet's complete guide to Margaret River here.