Food, wine, friendship - some of life's great pleasures. There's no need to rush at our place.
The contemporary cellar door and glasshouse restaurant are the heart of our Dixons Creek site, with glass walled spaces boasting expansive views of the surrounding vineyards and beyond. Our dedicated kitchen team bring a focus on locally sourced, seasonal food with European influences to the ever-evolving menu.
We look forward to welcoming you soon.
The restaurant is open for lunch from 12-4pm Friday to Sunday, and for dinner on Saturday evenings. Bookings on 03 5965 2016 or firstname.lastname@example.org
Every weekend in June we're serving a delicious menu of local roast beef. It's perfect for a couple or table to share, so gather your family and friends for a winter feast at Mandala.
The beef is grown right here in the Yarra Valley, and dry aged for 21 days by Craig at the Little Creek Cattle Company. Perfectly cooked and served with a selection of traditional English sides by the Mandala kitchen - what more could you wish for?
21 day dry-aged local roast beef
Slow roasted carrots
Your choice of a glass of 2011 Mandala Cabernet Sauvigon or 2011 Mandala Shiraz
$37 per person for a minimum of two people, and perfect for a larger table to share. Bookings are essential, 03 5965 2016 or email@example.com
Details of our 'Pig and Barrel' Winter dinner, as part of the Melbourne Food and Wine Festival 'Roast Collection' are available by clicking here. Saturday 15th June, 6.30pm, $95 per person for a three course feast and new vintage wines straight from the barrel.
Every Friday we offer a fantastic two course lunch with tea or coffee for $45.
Join us for four individual lunches, and the fifth is on us!
Quote 'The Butterfly' to receive a free glass of Mandala wine with your lunch.
To book, 03 5965 2016 or firstname.lastname@example.org
Neil first picked up the pans in his homeland of England, almost 20 years ago. Having the good fortune to learn the trade in Michelin starred restaurants dotted across the British countryside, Neil then moved to Australia, ending up in the Yarra Valley. Mandala is somewhat a return to his roots, being surrounded by farmland and the freshest produce is where Neil is most comfortable as a chef.
A native of Como, Italy, Luca joined the Mandala team in mid 2012. His main love is the cusine of his Northern Italian home, but he also brings a passion for learning and new techniques to the kitchen. He began his training while still at school in Italy, but has since expanded his career across the globe with influences from his time in France, America and Thailand evident in his style.