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Maximilian's
Modern Australian
  • 15 Onkaparinga Valley Rd,
    Verdun, SA
  • (08) 8388 7777,
    www.maximilians.com.au
  • Lunch Wed-Sun noon-4pm

    Dinner Thu-Sun 6pm-10pm

Maximilian's
-35.010332, 138.786543

Maximilian's has always made the most of its Adelaide Hills setting - a high-gabled, whitewashed farmhouse surrounded by vineyards and pastures - but now the 1980s dining institution presents a contemporary menu celebrating quality farm fare with finesse. Chef Shane Wilson focuses on the flexible, adding a venison burger and sharing plates of pork hock terrine with apples and cornichons, or confit beef cheek and sweetbreads - a good match for those grazing at the adjacent Sidewood cellar door. The restaurant's long-held signature of Black Angus chateaubriand has been retained, but Wilson introduces a few tricks from his time at Hentley Farm - tuna ceviche with lime, gin and puffed wild rice. Garden sides are notable, such as roast cauliflower with sugarsnap peas and goat's curd. Informed staff and a wine list focused on Adelaide Hills neighbours complete the rural dining experience.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $9-$20

    M $19-$38

    D $12-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Shane Wilson

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