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.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Wine: ★ ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
