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The Restaurant

MAXWELL-DINED.

Some say McLaren Vale offers the best regional dining in Australia. But few know a part of that reputation is Maxwell-made. In 1969, Marks 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 Head Chef, Fabian Lehmann, is far from local. With a stellar career forged in the Michelin-starred restaurants of Europe, his exquisite plates are now the stuff of Instagram legend.

-DINED.

Our restaurant is temporarily closed due to Government restrictions, we hope to see you at Maxwell in the future.


 

Dining Room

An experience lead by the Chef, designed to showcase the highest quality produce in a fine dining environment. Menus are a guided journey into provenance, flavour and execution.

Dining Room Menu
 

Cellar Door Deck

After something more casual?

An informal menu, eclectic in style designed to graze and share or serve individually. A combination of fun, creative food and playful, engaging wine experiences. We encourage you to do both.

Cellar Door Menu

The region is a 45 minute drive south from Adelaide with a variety of transport options available for your visit to the McLaren Vale region.

Book online below using the instant reservation calendar or alternatively call us on (08) 8323 8200 or email us at experience@maxwellwines.com.au

 


 


National Food, Wine and Travel writer David Sly says McLaren Vale is:

 

"The best regional dining destination in the country"

 

At Maxwell Restaurant, chef Fabian Lehmann prepares a range of menu experiences to suit your occasion. Naturally the best of the season is brought to the plate with each harvest from our estate gardens. A passion for sourcing locally, but with European flavour coursing through his veins, expect complexity, style and precision.

Nestled among the vines, with views over the rolling hills of the McLaren Vale and into the belly of a working winery; Fabian's exquisite food is just part of the experience.