The annual Wild Game Dinner by Wild Swan is on again! Come along and savour the versatility of local game.  This menu pairs perfectly with Mandoon Estate's impeccable museum release reds. 

Join Wild Swans Head Chef Tony Power as he guides you through each delicious course:

5 COURSES

Game charcuterie

Wagin duck confit, tortellini, brodo

Wild boar, white beans, cavalo nero

Margaret River venison, native plum, celeriac

Apple, muntrie, chestnut crumble, ice cream 

Click HERE to book.