Maxwell Restaurant

What they say

“What really counts is what’s on the plate and what’s in the glass. Everything is made with pride and passion, from our vines and our gardens, and – if from further afield – from our friends who are growers, farmers, and suppliers and who share the same values as us.”

Signature Dishes

Maxwell baby beetroots cooked in their own soil with caraway seeds and almost-burnt cream; torched Paroo kangaroo with native currants, saltbush, pickled kohlrabi, and roasted macadamia; and braised saltbush lamb with celeriac, caramelized yoghurt, and pink pepper.

What we say

When you have a fifty-metre limestone cave on your winery that was originally dug by hand in order to grow mushrooms, you’d be mad not to use it. Every elegant eight-course degustation menu at Maxwell now features their own fresh “lime cave” mushrooms, a gentle grace note that brings a sense of place to proceedings.

In the capable hands of European-trained Head Chef Fabian Lehmann, Maxwell is a well-oiled machine where all the working parts of the gardens, winery, and surrounding region come together in a memorable fine dining experience that is relaxed and approachable. Very McLaren Vale.


A taste of McLaren Vale from vine to table


Fabian Lehmann, chef


Lunch, daily


19 Olivers Road, McLaren Vale, SA 5171


+61 (0)8 8323 8200



Phone or email

Price guide

Casual, wine-region restaurant with eclectic, seasonal cooking

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Sleek, modern McLaren Vale winery restaurant with a local footprint

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