Maxwell Restaurant
Best Known For
Signature: An oyster pearl, made with oyster mousse, finished with champagne gel and edible silver powder, served within a nori oyster shell with lemon gel, karkalla, sea blight and Sturia oscietra caviar. Popular: Western Australian marron tail, concealed under a smoke cloche, served with a bowl of aerated hollandaise, with tomato water gel, house fermented chilli, and marron crumb.
About Maxwell Restaurant
Maxwell Restaurant, located in the picturesque McLaren Vale, offers a unique dining experience surrounded by the stunning landscapes of the Fleurieu Peninsula. This modern Australian eatery focuses on innovative cuisine that showcases local produce and flavours. Guests are captivated by the exquisite presentation of dishes like their signature oyster pearl, a delicate creation featuring oyster mousse, champagne gel, and Sturia oscietra caviar, served in a nori oyster shell. The setting is both elegant and inviting, making it ideal for a relaxed lunch or a special celebration. With its commitment to excellence and a menu that celebrates the best of South Australian ingredients, Maxwell stands out as a must-visit destination for food enthusiasts.
A few words from Maxwell Restaurant
luscious green vineyard views.
A refined dining experience promoting seasonal produce from local suppliers. Every dish is carefully crafted and presented, with views over the winery and vineyards.
Deep in the heart of McLaren Vale is Maxwell's Restaurant on Olivers Road, an ideal place to enjoy a long lunch after a morning exploring the region. Nestled in the Maxwell Winery estate, perch on the deck and admire the luscious green vineyard with a glass of award-winning Shiraz in hand; or dine among stacked stone walls, polished wood floors and floor-to-ceiling glass. Fabian Lehmann, former Chef at Michelin-starred restaurant Hotel Jagdhaus Eiden, creates a seasonal and local produce-driven, multi-course tasting menu, with dishes effortlessly matched to a cellared Maxwell wine.
Some say McLaren Vale offers the best regional dining in Australia. But few know a part of that reputation is Maxwell-made. In 1969, Mark's father contributed to the region's first notable eatery. And when Mark Maxwell built this winery, it was one of the few with its own restaurant. Our menu has always championed fresh, seasonal produce from local suppliers. Although, our brilliant Executive Chef, Fabian Lehmann, is far from local. With a stellar career forged in the Michelin-starred restaurants of Europe, his exquisite multi-course tasting menu is a truly memorable dining experience.
Our restaurant offers a refined dining experience promoting seasonal produce from local suppliers. Every dish is carefully crafted and presented, while views of the winery, vineyards and the Fleurieu Peninsula lay just through the window. Chef Fabian Lehmann and the restaurant team place an emphasis on the high-quality produce that South Australia offers in abundance.
Our award-winning restaurant is open for lunch Friday, Saturday & Sunday with sittings from 12 noon and dinner service from 6:30pm on Saturday evening. We exclusively offer a multi-course tasting menu priced at $165 per person.
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Features & Facilities
Payments Accepted: Visa, Mastercard, Amex, Eftpos
Seats: 40 Chef: Fabian Lehmann & Matt Rodgers
What an Amazing Experience!! The Food was Incredible . Presentation Beautiful , This Chef is an Artist ?? The Staff are extremely Professional Wonderful to see they take their work Seriously Well done.
Amazing creative food, every mouthful was a delight. The cellar door and setting is beautiful. Highly recommended. Well done Tom, Hayley, Jess and all the great staff.