Honing the dining experience into what it is today has been a journey, both challenging and rewarding. Nice then to be recognised in the ‘Top 10 Regional Restaurants’ at this year’s prestigious Gourmet Traveller Restaurant Awards in Sydney. This follows on from a showing as finalists in the ‘Best New Restaurant’ category at this year’s Restaurant & Catering Awards. It is encouraging to know that people are noticing the quality coming from the kitchen and front of house team.
Also new to the dining room at Maxwell is our Sommelier and Host Simon Schumann who is working with Chef Fabian on the evolution of the Maxwell Experience.
“I’m really happy to be working him,” Chef Fabian explains their partnership, “He brings an element of theatre and execution. He is a really knowledgeable guy with a clear passion for food, cooking and wine.”
Simon explains, “What’s amazing is that this wine was picked on the limestone of that hill behind us and anyone can come here and see the vineyard and drink the wine at Cellar Door. When they do, they will be able to see the open fermenters where this grape juice became wine, right through the window".