Revolutionary dining at the Maximillien. You would be forgiven for thinking that you’d stepped in to The Balthazar restaurant in New York when first entering the Maximillien restaurant.
From the dark wood panelling, mirrors and red upholstery, to the black and white checked floors and intricately pressed ceilings, slipping back to the 1920’s is highly possible.
What can only be described as one of Sandton’s most well-known restaurants, the Maximillien is a stalwart of fine dining at its best. Floor to ceiling windows allow in soft natural light during the day, and create a picturesque view for evening dining.
Located in the bustling heart of Sandton, with easy access from Nelson Mandela Square and Sandton City, this is the place to go if you are looking for great food, attentive service and the gentle, melodic strains of a live piano in the background.
Behind the scenes, Chef Sylvester Nair keeps the engines churning in the kitchen, as dishes (filled with love and passion) pour out of its doors.
Open six days a week for breakfast, lunch and dinner, the team at the Maximillien know how to keep things interesting and diverse. The menu, which was just released at the end of last month, is an amazing combination of flavours and an interesting take on French and New York cuisines… all succinctly combined to present one with a dining experience like no other.
Chef Sylvester places his own touch on the dishes. Think nasturtium garnishes, jasmine flavoured pearls, and rice coloured with squid ink to give a different spin on a traditional side dish.
Amazing flavours, taste combinations and stylish plate presentation are to be expected when eating here. Beaming smiles and the feeling that you’ve somehow switched off from the hustle and bustle of the city, are just some of the reasons that make it well worth the visit.
Growing up in Verulam, north of Durban, Chef Sylvester was around food from a young age. His father and grandmother were chefs, and he recalls his father taking him in to the kitchen to show him the hospitality industry – in what he suspects was an attempt to ‘knock it out of him’. To be honest, we’re very glad that it didn’t!
After completing his studies, Chef Sylvester worked at some of the top restaurants in Cape Town and Durban, before heading through to join the team at the Davinci Hotel.
A dry sense of humour and a wicked laugh make Chef Sylvester an absolute treat. His clear pride and joy in every dish he creates is something to behold. He admits he loves to make people happy, and he speaks through his food – when he sees people enjoying their meal and having a fantastic dining experience, it truly makes him happiest.
The kitchen team make sure to source the best, freshest products available to them, and many of the dishes are slow cooked to ensure they are served at their most tender. For example, the braised lamb neck slowly cooks for 12 hours, until it’s literally falling off the bone, and the buttermilk marinated squid tentacles were so delicious, we almost ordered another plate to share.
Pastry chef David is Chef Sylvester’s protégé. His desserts are already out of this world – so make sure you sample the brie white chocolate volcano. Trust us, it is delicious!
An ‘any occasion’ type of restaurant, the Maximillien certainly comes highly recommended. From family brunch to a business meeting or even a romantic dinner, you’re certainly sorted at this beautifully appointed spot.
A: Legacy Corner Mall, Nelson Mandela Square, Corner Maude and Fifth Street, Sandton.
T: 011 292 7111
Hello Joburg was first published in April 1980 as a monthly restaurant and entertainment magazine. Over the years we have developed a network of patriotic Joburgers that love nothing more than sharing their experiences in this beautiful city!