McLaren Vale’s family-owned Maxwell Restaurant is among South Australia’s best dining experiences – named in Gourmet Traveller’s Top 10 South Australian restaurants.
Showcasing the best of the Australian dining scene, Adelaide’s own, Restaurant Botanic claimed the country’s prestigious restaurant of the year title, while the creative duo behind Willunga wine bar Muni – Mug Chen and Chia Wu – were named Best New Talent.
Other South Aussie favourites included Adelaide restaurants Fugazzi, Fino Vino, Herringbone and Magill Estate, Norwood’s Arkhe, Otellio Coonawarra, The Summertown Aristologist and Clare Valley’s Watervale Hotel.
For the team at Maxwell Restaurant, the prestigious accolade comes hot off the tail of being crowned SA’s best regional restaurant by the delicious. 100, and retaining its two Chef Hats at the 2022 Australian Good Food Guide Awards (AGFG).
Overjoyed at the recognition, General Manager, Jeremy Maxwell said the esteemed acknowledgments were “the icing on the cake”, for what had been an amazing year for Maxwell Restaurant.
“Our talented team, lead by Executive Chef Fabian Lehman, Head Chef Kyle Connor and Restaurant Manager Imogen Henning, deserve every bit of recognition,”
“They work so hard to deliver exceptional standards and it’s truly humbling to be associated with some of the other great SA restaurants making up this elite list.
“From the ground up, our passion for producing quality wines and food is pivotal to our success, but this passion is surpassed by the love for sharing our wares and stories with others. These awards are incredibly gratifying to know that what we are doing is enriching lives through food and wine and people are forging lasting memories at the winery.”
At Maxwell Restaurant, each dish highlights fresh seasonal produce from like-minded producers.
Chef Lehmann is an ambassador for Sturia Caviar, which features in Maxwell’s Caviar and Crème Fraiche dessert.
When available, Coffin Bay Marron is another menu favourite, paired with the 2022 Maxwell estate grown Verdelho.
Executive Chef, Fabian Lehmann, said the restaurant’s goal has always been to provide guests with a special and memorable experience.
“I’m very fortunate to work alongside a very dedicated and hard-working team. This is an incredible acknowledgement of all of the hard work we have put in,” he said.
Maxwell Restaurant recently featured in a sell-out tasting SA event at Jacqui’s Food Fetish Producer Showcase Dinner at Victoria Park Social Club. Along with Fabian Lehmann, the collaboration also included fine-dining chef, Scott Huggins from Magill Estate.
The Maxwell Restaurant is open for lunch Friday, Saturday and Sunday from 12 noon and dinner service from 6:30pm on Saturday.
Maxwell Restaurant
Where: 19 Olivers Road, McLaren Vale
For bookings: Click here
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