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For one night only, one of South Australia’s most iconic dining rooms will be handed over to a meeting of culinary heavyweights as Magill Estate Restaurant hosts an exclusive takeover celebrating caviar, craft and considered indulgence.
On Thursday 5 February, chef Fabian Lehmann, Matt Rodgers and the team from Maxwell Wines will step into the storied Magill Estate dining room for a one-night collaboration in partnership with Sturia Caviar.
The inspiration behind the takeover is deeply rooted in an ongoing international relationship.
“The inspiration came from an ongoing relationship with Sturia,” says Lehmann. “Guy de Saint Laurent, their Commercial Director of Marketing, will be visiting from France, and we collaborate on annual events together. After hosting a fantastic event at Maxwell last year, we wanted to build on that success by offering guests something different.”
Designed for true lovers of fine food and wine, the evening centres on a meticulously crafted menu that heroes world-class French caviar. Sturia’s reputation for excellence is a key reason behind the partnership.
“I have been an ambassador for Sturia for about five years now,” Lehmann explains. “Sturia stands out for its commitment to quality, sustainability, and consistency. Their approach respects tradition while still feeling forward-thinking, which aligns well with how we think about food and hospitality.”
Guests can expect a thoughtfully structured progression of 12 to 14 snacks and courses designed to showcase caviar “in both classic and unexpected ways,” says Lehmann.
“The menu is designed to showcase balance letting the caviar shine while complementing it with seasonal ingredients, and premium produce. Each course builds on the last, offering a sense of discovery while still honoring the elegance and simplicity that makes caviar so special,” he adds.
While the dinner isn’t a collaborative menu in the traditional sense, it is deeply personal.
“The dinner is rooted in a long-standing relationship and shared respect within the industry,” says Lehmann. “I’m truly excited to step into Scott’s kitchen and I am very greatful for the opportunity.”
Lehmann will also be bringing familiar Maxwell signatures – including the flavour bomb Marron with fermented chilli and crispy chicken skin tart – that’ll sit comfortably beside the crowned caviar.
The setting itself plays a crucial role. Held inside Magill Estate’s refined dining room, the takeover promises an immersive and intimate atmosphere that leans into restraint, precision and luxury. Tables of 11 to 12 guests will be seated across paired tables, creating an intimate space that encourages connection, while maintaining the quiet sophistication the restaurant is known for. Drinks are thoughtfully woven into the experience, with guests able to opt into a bespoke pairing on the night.
As Executive Chef at Maxwell Wines, Lehmann is no stranger to working with Sturia Caviar, regularly incorporating the French producer’s caviar into his tasting menus. His approach, defined by refined European technique, seasonal Australian produce, and a confident, understated style, has helped cement Maxwell as one of the state’s most celebrated dining destinations.
Bringing that sensibility into the Magill Estate kitchen for a single evening creates a rare crossover between two acclaimed South Australian names. It’s a meeting grounded in shared values, underpinned by respect for craftsmanship, provenance, and indulgence done properly.
With its singular date premium offering and carefully curated format, the dinner is firmly one for the 2026 dining bucket list. A rare opportunity for caviar lovers to experience chefs, producers, and venues of this calibre in such a tightly focused setting.
Takeover – Chef Fabian x Sturia Caviar
When: Thursday February 5, bookings start at 6:30pm
Where: Magill Estate Restaurant, 78 Penfold Road, Adelaide
Price: $375
For more info, click here.
Dining and Cooking