Modern Australian
  • 15 Onkaparinga Valley Rd,
    Verdun, SA
  • (08) 8388 7777,
  • Lunch Thu-Sun noon-2.30pm, Wednesday (chef's selection and bar menu only) noon-2.30pm

    Dinner Thu-Sat 6pm-8pm


Maximilian's shares lodge-like hilltop premises - and a happy symbiotic relationship - with the reputable Sidewood Estate cellar door. Fittingly, the menu has Sidewood shiraz in the jus of the carefully cooked Coonawarra sirloin, which feels like something north-side from Game of Thrones. The meat is grilled and served with charred cos, a purée of melted anchovy and onion, and scattered with rosemary ash. Octopus carpaccio on a hedge of astringent fennel and parsley, meanwhile, or the cured, crumbed cotechino sausage (with Christmas-like touches from cloves and cumquat) are made more dramatic by the view of two wedgetail eagles circling over misty vines - a reminder that this restaurant is on a working farm. Sidestep the '70s pop soundtrack with a wine tasting between courses; a smart cheese platter (Shropshire blue or a cave-aged cheddar with buttery, salt-flecked lavosh and drops of plum gel) will be waiting when you return.

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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $16-$23

    M $27-$50

    D $16-$17

  • Feature:
  • BYO
    Impressive Wine List
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Jamie Laing


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