Maxwell X C'est Bon

Maxwell Wines is heading to Brisbane for an exclusive dining event at C’est Bon Restaurant & Le Bon Bar, on Wednesday 9 July. 

Maxwell Executive Chef Fabian Lehmann and C’est Bon Chef Andy Ashby have collaborated on a bespoke menu, which includes highlights such as Maxwell's edible oyster - created with oyster mousse and finished with a champagne gel and edible silver powder, served in an edible oyster shell. 

This thoughtfully curated menu features four snacks and four courses, with paired Maxwell Wines.

Tickets $150 for Clan Members (max 4 tickets) - login to order. Spaces are limited, we invite you to reserve early for this exceptional dining experience.

Please note: Due to the nature of this set menu and wine pairing experience, we are unable to accommodate dietary restrictions or substitutions.