Adelaide Hills Maximilian’s has new owners and a new name thanks to Kane Pollard
A recently revamped Adelaide Hills iconic venue is nearing its return with one of SA’s top chefs at the helm.
Entertainment
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Almost a year after it closed, Maximilian’s in Verdun is being given a new lease of life thanks to a collaboration involving Tasting Australia’s food curator, top chef Kane Pollard.
The project is turning the Adelaide Hills venue into a “food and tourism destination” called Ondeen.
The 1850s property has quite the history. Maximilian “Max” Hruska and his wife Louise opened Maximilian’s restaurant, which became a popular Adelaide Hills wedding destination, almost 50 years ago.
But, about this time last year, Maximilian’s suddenly shut its doors. By that stage the venue was owned by Andrew Friebe and the Hruskas were his landlords.
While the website still says it is “temporarily closed”, Maximilian’s – which was at the centre of a civil legal dispute, the outcome of which was confidentially settled out of court – is never going to re-open.
Instead, the property has been sold to Ondeen founder Deborah Kingsbury, who is also its managing director, and “a small group of passionate locals”.
Full Circle Spirits is also a part of the collaboration.
And, in good news for jobseekers, there are still positions listed on Seek. They include bar and beverage staff roles and a distillery door manager position. Ms Kingsbury said there was also a front of house gig.
Due to open on the night of Friday, March 8, Ondeen “will embrace and celebrate the rich offerings of the Adelaide Hills and give visitors a deeper appreciation of the journey of flavours from farm to table”.
When it launches the focus will be on a recently renovated part of the homestead, where visitors will be able to buy Full Circle tastings, including a white spirits, liqueurs, whisky and a non-alcoholic offering.
Tasting plates of food designed to complement the drinks will also be available.
Ms Kingsbury said the distillery door would be open daily, from 10am to 5pm, and that during the warmer months the venue would host Sundowners.
As the name suggests, Sundowners will be all about “enjoying cocktails and small plates (created by Pollard)” in the early evening, she said.
Rose Kentish, who is Full Circle’s award-winning head distiller, said Ondeen would provide “an immersive learning experience”.
“In tastings and workshops, visitors will be guided to use their senses to recognise flavours and aromas, and in some, they will be able to create their own cocktails using spirits such as Full Circle’s Honey Malt Liqueur or Orange and Bay Gin,” she said.
Pollard, who is also the chef and owner of Topiary at Tea Tree Gully, says Ondeen will also have a unique small-plate menu, inspired by the property and its surroundings.
“I always say use everything and use what’s around you,” he said, adding: “For example, the needles from the heritage pines and wild fennel pollen will be used in parts of our menu,
“We’re also repurposing the waste from the spent grain used to distil the Full Circle Spirits whisky by drying it down, grounding it into a flour and then using it in our daily fresh baked sourdough. We’re really creating that ‘full circle’ vibe.”
With a master plan underway, potential investors are encouraged to contact Ms Kingsbury who said the team wanted to “celebrate craftsmanship of all kinds and create one of South Australia’s most extraordinary visitor and dining experiences, inspiring a deeper appreciation for the journey from farm to table”.
“Our vision will be a legacy piece that we are sure all South Australians can be proud of,” she said.
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