Ellen Street Restaurant
Modern Australian
Ellen Street Restaurant

At the restaurant for Maxwell Wines, a new pass cut into the limestone dining room wall allows the buzz from the kitchen to filter into a previously austere dining space overlooking vineyards. Eager staff are enthusiastic about chef Fabian Lehmann's bold flavours, with good reason. He embraces the vitality of local produce - from robust chicken liver parfait on a chicken skin wafer through to rare kangaroo loin in a sauce finished with grated macadamia. Mushrooms grown in the winery's limestone cave - king trumpet, yellow oyster, shiitake and shimeji - are a star entrée, fried in brown butter and folded with soft-cooked egg. Little touches impress, such as contrasting twin buns (pumpkin and sunflower seed, fennel and saffron) and butter spiked with lemon and dill snow. A list comprising only Maxwell wines limits the matching options, especially  with whites, but older vintages provide interesting counterpoints.

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At a glance

  • Food:
  • One Star
  • Price:
  • 2 courses $59, 3 courses $70

  • Feature:
  • BYO
    Wheelchair Access
    Outdoor dining
    Private room
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Fabian Lehmann


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