Mandala Wines
Food Philosophy Land that grows great grapes also grows great food, and in the glass room restaurant we serve the best of seasonal and regional dishes using classical techniques with a few tricks. Our head chef, Neil Cunningham, believes in adapting to the environment. You may see the team heading to the dam with fishing rods to catch some trout, or with dirt on their knees from working in the vege patch or perhaps you’ll hear gun shots ring out followed by rabbit on the menu.
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