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.