Menu

Maximilian’s is the perfect venue for every occasion whether you are celebrating an anniversary with a romantic multi course menu in the Farm House or deciding to bring the kids up for a causal afternoon at Maxi’s on the Green and ordering a few things over the bar.

We cater for most dietary requirements including a separate vegetarian/ vegan menu. We also have a children’s menu. For samples of all our menu’s see the downloads below.

Tables of 12 or more adults are required to select a group menu option (see options below) Please submit a function inquiry form. If you don’t required a reserved space and are happy to order only from the bar menu you are not required to select a group menu. Please make a Casual Drinks booking.

Weekend Lunches we offer three options

The Farm House – 2 courses $60, 3 courses $75 or a Shared 6 course menu $75 pp.

The Pavilion or Courtyard – The same menu selections as the farm house but in a individually priced A la carte format (see below) with no course restrictions, allowing for more casual drop ins. This menu is available 12 – 2:30pm Thursday to Sunday. This menu is available in the Farm House Thursdays and Fridays

Bar Menu – Available to casual group bookings & drop ins. Ordered over the bar and provided with a number to take to any of our casual areas. Available 11:30 – 4pm Wednesday to Sunday

*Please note all menu items are subject to variation and should be taken as examples only*

Starters


  • Coriole marinated olives (v) 7
  • Coffin Bay Pacific Oyster, shallot vinaigrette (GF) 4.5 each
  • Mushroom Pate, house made brioche (v) 14
  • Croquettes withsalsa verde (v) 9
  • Duck liver parfait, truffle butter, pickled cranberries,aniseed crumb,charred sour dough 17

Entrée


  • Roasted baby carrots, spiced dukkah, carrot ketchup, buttermilk, curry leaves (V, GF) 17
  • Caramelised Queensland Blue pumpkin, stracciatella, pepita seeds, chive oil, seed toast (V) 18
  • Hiramasa kingfish, gribiche, salt and vinegar chicken crackling (GF,DF) 20
  • Roasted spiced lamb, tahini & lemon sauce, ancient grains, beetroot, charred cabbage(GF, DF) 22
  • Paroo Kangaroo carpaccio, saltbush, pickledkohlrabi, wasabi, wild rice (GF,DF) 18

The Main Affair


  • Adelaide Hills asparagus, spring peas, spinach fettuccini, hens yolk, béarnaise (V) 28
  • Pan seared MurrayCod, Goolwa pipis, smoked miso broth, confit daikon, cucumber, crispy seaweed (GF) 39
  • Free range chicken ballotine, preserved lemon, black garlic, sweetcorn, tomato concasse (GF) 35
  • Grass fedSirloin, XO sauce, tempura eggplant, snake bean, coriander(DF) 39
  • Coorong Angus Chateaubriand for two 99
  • Tabasco butter kipfler potatoes, béarnaise, red wine jus

Side Dishes

  • Herbsaltedpotatoes 10
  • Green beans,miso, honey, sesame dressing (GF) 9
  • Leaf salad, seeds, honey mustard dressing(V, GF) 8
  • Zucchini ribbons, green beans, fetta, mint, black sesame (GF, vg) 14

Dessert


  • Caramel & pecan pie,shiraz poached pear,blue cheese ice cream 15
  • Orange blossom, vanilla & Paris Creek fresh cream pannacotta, candied mandarin, caramel, pistachio crunch (GF) 15
  • Bourbon roasted pineapple, chocolate ganache, pineapple sorbet, macadamia praline, lemongrass anglaise 15

*vegan desserts & nut free desserts available ask wait staff

Cheese Boards


Served with house made lavosh, seasonal fruit gel, and fresh fruit.

  • Shropshire Blue – Cow’s milk blue cross between Stilton & Cheshire, (UK)
  • Section 28 Lupo – Young, creamy cow’s milk cheddar (Adelaide Hills)
  • Cremeux D-Argental – Cow’s milk, soft while mould, creamy interior with a hint of mushroom (France)
  • Delicedes Deux-Sevres – Salted charcoal coated goats’ cheese, soft smooth interior (France)

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