Lunch Wed-Sun noon-5pm;
dinner Thu-Sat 6pm-9pm
From the wide veranda that looks over grazing cattle, an errant emu, ducks frolicking on the dam and expansive vineyards, it's easy to imagine Maximilian's as the farmhouse it once was. Flowers adorn white-clothed tables and food arrives on rustic plates and bowls in charcoal and cream. Local produce shines, with wines, ciders, beers, cheeses, berries and salad vegetables all from the Adelaide Hills. Crisp radish and cucumber combine with Woodside goat's curd in a gentle appetiser, while nasturtium flowers add colour to cured ocean trout with fennel salad. Confit duck leg, the slight saltiness of the spoon-tender meat offset by the sweetness of peach and an orange-scented carrot purée, is a standout main course. Coonawarra Angus beef stars in a Chateaubriand with béarnaise sauce. Desserts harmonising colours, textures and flavours, such as blackberry and blueberry frangipane tart with lemon curd and vanilla cream, make a fabulous final flourish.