Barossa icon Fino at Seppeltsfield is finally in the CBD. Sharon Romeo and co-owner and executive chef David Swain had wanted to open up an urban outpost for Fino for over 13 years. In 2019, they got the opportunity and seized it.
The 70-seat wine bar and restaurant is a striking jumble of textures, where marble meets wood, leather meets iron, and rugged brick and stone walls are left naked. With a mix of booths, shared tables and bar seating, guests are encouraged to treat the space as their own.
In keeping with the ethos of using as much local produce as possible, the team has sourced many of the interiors from SA makers, too. The light fittings, joinery and tables were all made locally. There’s also still-life artwork by the late Port Willunga artist Bridget Ohlsson, which used to hang in Fino’s original Willunga venue.
The large open kitchen towards the back of the space is the star of the show, and it nods to the ethos Fino has held all this time, where produce and service take pride of place.
At the helm of the kitchen is Joe Carey, whose background with Dan Hunter at regional Victorian star Brae is the perfect match for Swain and Romeo’s produce-driven focus and low-waste endeavours.
Every part of the animal or vegetable that comes through the kitchen is prepared in-house, with next to nothing wasted. Dishes include house-wrapped dolmades using vegetable trimmings and grains, and King George Whiting (line-caught, then gutted and gilled in-house) dry-aged in kelp and served sliced in a dashi broth.
As far as drinks go, there’s a range of Fino sherries alongside a 100-strong wine list – mostly local drops and a few European bottles.