Maxwell Wines at Arthur
What happens when South Australian vineyard estate dining lands in a bustling produce-led Sydney diner? An unmissable six-course meal paired with McLaren Vale vinos in the heart of Surry Hills.
Overview
Maxwell Wines isn't just known for its exceptional cellar — its flagship restaurant is lauded for its innovative and produce-led offerings. If a trip to McLaren Vale isn't on the cards, Executive Chef Fabian Lehmann brings a taste of Maxwell Restaurant to Arthur.
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For an intimate Monday night dinner, Lehmann is teaming up with Arthur's Head Chef Juwon Gwak on six innovative courses at the Surry Hills diner, paired with a curated Maxwell Wines selection. With both restaurants sharing a philosophy rooted in a respect for seasonality, producers and thoughtful technique, it's shaping up to be a promising meal that does right by its ingredients.
Expect small bites like carrot tartlets filled with rosella and honey custard and kombu-cured hiramasa kingfish croustades, alongside contemporary rustic-style plates like carrot-glazed bay bugs in mussel butter sauce and dry-aged quail stuffed with mushroom duxelle. The highlight? A Maxwell Restaurant signature — smoked rainbow trout with chives and black garlic.
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Information
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