The Lime Cave Dining Experience



From cliff tops and stunning shores, to beautiful gardens and luxury liners, meal times for a person chasing the sweet life involve a host of wonderful experiences and glorious locations. But none are as hard to come by, or as fascinating, as dining in a cave.

Which is exactly why a visit to Maxwell Wines’ Lime Cave should be a must on your itinerary should you ever find yourself journeying to the heart of the sweet life in South Australia. There, Tom Boden – a former sous chef in a Michelin star restaurant – plates up a host of amazing dishes inside the cave that’s located on the grounds of the Maxwell Wines McLaren Vale vineyard and cellar door.

His simple menu featuring a few selections for snacks, entrees and mains respectively – uses fine, fresh ingredients, but it’s the degustation – an utter surprise to patrons because of its dependency on local produce – that’s the biggest drawcard, especially when coupled with Maxwell’s award-winning wines.

It was this sense of discovery and adventure that awaited me during the Tasting Australia food festival, where I joined patrons and fellow members of the press, in enjoying a nine course mushroom-themed degustation. Discovery because I spent the days before wondering how many ways one could serve up mushrooms...and I was pleasantly surprised.

In the caves beautiful intimate setting, a whole new gastronomic world opened up to me – and so did the history of the cave itself, which was originally dug and hand-carved in 1916 after landowner F.P. Shipster was inspired by a trip to Paris. His cave was dug to propagate mushrooms, but friends played an accidental role in destroying his crops and the cave fell into disrepair until Maxwell Wines reinstated the process decades later, which visitors might still be able to see today.

That said, the mushroom growing process is secondary to the experience of being in such an intimate and unique setting, dining on a meal prepared by experts, accompanied by specially-selected, locally-made wines.

Sweet life indeed.







Our Degustation  for Tasting Australia 2014

Pickled Mushrooms and Scorched Tallegio

Shitake & Wood Ear Broth

Porcini Panna Cotta

Duck Liver Parfait, Liqueur Mead Jelly, Mushroom Duxelle and Lavosh

Seared Ox Tongue with Shitake Rouemlade

Barbequed SA King Prawn with Raw Mushroom Salad, Oregano, Thyme and Sumac

Confit Chicken Wing with Chorizo, Pine Mushroom and Jus Gras

Ribeye of Veal Porcini Ragu and Celeriac

Creme Friache Sorbet, Dulce De Luche & Chanterelle Salt


 The Lime Cave is available to book at any time for groups 12-22 people for a stunning place to have a special anniversary or birthday or a exclusive corporate gathering. The restaurant is open for lunch Friday, Saturday, Sunday and Monday and for dinner Friday night offering A la carte dining or a 6 course degustation. With beautiful views to the south and east across rolling vineyards, this is a wonderful place to enjoy McLaren Vale’s famous food and wine.

Visit for more information

Sarah of Project Sweet Stuff Dined as a guest of South Australia Tourism