Maxwell’s main dining space looks out over the Fleurieu Peninsula, rolling McLaren Vale vineyards and straight into the winery, where the team is hard at work. Diners, meanwhile, leisurely make their way through German chef Fabian Lehmann’s technically accomplished tasting menu, which is full of imaginative twists. Indeed, nothing feels like you’ve seen it before. Lehmann draws inspiration from his European heritage and global escapades; spätzle oozing with Section 28’s nutty Monforte cheese is a playful nod to Deutschland, while scallop carpaccio brushed with reduced tomato water, yuzu kosho and a smattering of pickled green tomato, confit shallots and sea blight offers a masterclass in Japanese delicacy. Maxwell drops, including mead, are front and centre on the wine list, but a noteworthy international offering runs from Champagne to Barolo, too. Charming service, led by restaurant manager Imogen Henning, solidifies its place as one of the country’s finest regional restaurants.
