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Join us for happy hour!
Today is our last day of serving our guests after 31 years. Inside the restaurant is fully booked for lunch and dinner.
Walk in for lawn menu available.
Happy hour is happening.
Maxs sparkling glasses for sale $10 each, $50 for 6 pack.
Maxs olive limited stock left.
Thanks to everyone for their lovely messages, flowers and support.
In loving memory of Max- let’s do this xx

It is with the deepest sadness that we share the passing of Max Paganoni.

Max passed away yesterday, and with him, a giant of our community. The loss is profound not only for those closest to him, but for the many guests, friends, producers, winemakers, chefs and families whose lives he touched over the decades.

For more than thirty years, Max was the heart and soul of Max’s Restaurant in Red Hill. What he built was far more than a restaurant. He created a destination. A place where local produce was honoured with integrity, where farmers were celebrated as heroes, where wine was shared generously, and where long lunches turned into unforgettable afternoons.

Max had an extraordinary ability to see potential in ingredients, in people, and in possibilities. Long before it became fashionable, he championed local growers and winemakers, believing deeply that great food begins with respect for the land. His commitment to quality, generosity and authenticity helped define dining on the Peninsula and set a benchmark for Australian hospitality.

But while his achievements were significant, it was never about recognition for Max. It was about people. He was a mentor to countless chefs and young hospitality professionals, giving opportunity, belief and guidance when it mattered most. Many careers were shaped within his kitchen and dining room. He held high standards, but an even bigger heart. If you worked with Max, you were family. If you dined with him, you were welcomed as though you were home.

To those who loved him most, he was everything, a devoted partner, a cherished son, a proud brother, a loyal friend and a treasured member of a close and loving family. His pride in the people around him was unwavering, and everything he built was grounded in that love.
Max had a presence that filled a room warm, steady, generous. He could command respect quietly. He believed in doing things properly. He believed in loyalty. He believed in hospitality not as an industry, but as a way of life the simple, powerful act of bringing people together around a table.

The silence left by his passing is heavy. But so too is the legacy he leaves behind.