754 Ferguson Road, Ferguson
Ph: (08) 9728 3007
www.saintaidan.com.au
A New Vintage of Hospitality
There is a new energy stirring at St Aidan Wines in the Ferguson Valley. Under the thoughtful direction of new owners Jason and Fi Borgomastro, the boutique winery has been gently re-imagined, refreshed with family warmth, refined food and a renewed sense of purpose.
The couple have taken on the beloved property with respect for its heritage, a clear vision for its future and revitalised the estate without disturbing its charm.
Outside, manicured lawns spill towards the foothills framing a natural playground where children explore freely and an amphitheatre doubles as a relaxed gathering space for picnics, live music and outdoor cinema. It is part of a growing calendar of family-friendly experiences, with the venue also hosting private events and celebrations.
“It’s about creating a place where people can slow down, eat well and feel welcome,” says the guiding philosophy behind this new era, a sentiment that radiates through every detail, from the kitchen’s pacing to the table settings for couples, families and small groups alike.
The dining room forms the heart of the experience, open, unhurried and filled with natural light from windows overlooking the bushland. It is the kind of space that invites lingering, long lunches that stretch into the afternoon, children playing outside while parents sip another glass of something local.
Just beyond it, the rammed-earth function space continues that understated elegance. Soaring ceilings and softly glowing chandeliers frame tables dressed with native flora. Rustic in material yet refined in mood, it reflects the Borgomastros’ knack for blending simplicity with sophistication.
At the centre of St Aidan’s dining is the Trust the Chef menu, a rolling feast that arrives at an unhurried pace. It encourages conversation and discovery, a progression of dishes capturing both the chef’s technique and the region’s produce.
Chef Scott Savage, with nearly three decades experience, cooks with precision and patience. His food sits at the intersection of rustic honesty and refined execution –confident, generous and assured.
The meal begins with House Bread, its burnished crust giving way to a soft crumb. Dipped in peppery Preston Valley olive oil and dusted with house-made dukkah, it is a simple start that sets the tone, unfussy, deeply satisfying and local at heart.
The Prawn Po’ Boy follows – plump Shark Bay prawns layered in soft, house-made brioche. Crisp pickled shallots and lemon-dill mayonaise bring brightness, while a glass of 2022 Sparkling Chardonnay cuts through the brioche’s buttery crumb.
Next, the Smoked Pumpkin, brushed with miso yoghurt and roasted nori. Deeply savoury with whispers of smoke and spice, it finds harmony with a 2023 Ferguson Tempranillo whose gentle tannins pull the sweetness into focus.
The Wedge Island Grilled Octopus shows pure craftsmanship – tender from slow poaching before meeting the grill, then dressed in warm nduja and saffron rouille. The sauce brings warmth and colour, a Mediterranean pulse that fits the valley’s rhythm. A sip of 2022 Merlot underscores its smoky edges and peppery finish.
Dessert ends on a nostalgic note with a Chilled Apple and Custard Tart – buttery shortcrust and silken custard, topped with house-made cinnamon ice cream. It pairs beautifully with the estate’s Zena Liqueur Muscat, a dessert wine described as Christmas cake in a bottle – all spice, dried fruit and lingering warmth.
The wines remain the backbone of St Aidan’s charm, elegant, fruit-driven expressions of the valley’s Mediterranean climate. Crisp whites sit confidently beside structured reds, each reflecting a philosophy of restraint and regional honesty.
As the sun dips behind the Ferguson hills, St Aidan Wines feels poised, it is not reinvented so much as renewed. There is optimism in the air, a sense of continuity anchored by fresh ideas. The vines are the same, but the vision is new: food made to share, wines made to linger and a welcome broad enough for everyone.
It is a new chapter for St Aidan Wines and one that promises to age beautifully.
By Chef Michael Stock
The day we visited carried its own significance, coinciding with the 25th anniversary of Menu Magazine. The milestone lent quiet weight to the afternoon – a celebration of the people, places and producers who continue to shape Western Australia’s culinary landscape, St Aidan amongst them.
