As the signage on the front window proclaims, Real Fine is still in its “test-kitchen” phase, serving dinner only. The menu is broken down into bite-sized morsels, and small and larger shared plates. The focus is on dishes that strike the balance between unpretentious and having flair. Most dishes have minimal ingredients.
Start with haloumi topped with wild figs, or whipped cod roe with compressed cucumber and finger lime, and make your way to a DIY spanner-crab roll. Then move to larger plates such as a half roast chicken, deboned trout and pork belly.
There’s an element of refined treatment with some of the options, but this place is more like a local wine bar than a restaurant.
The wine menu is a tight list of Adelaide Hills and other Australian wines hovering between $48 for a Dirty Black Denim chardonnay and $98 for a Moonambel’s Dalwhinnie syrah. There are also cocktails, and Young Henrys and Prickly Moses craft beers.
Banquette seating runs the length of the exposed-brick wall, and fixtures with brass plant holders hang on another. An outdoor courtyard will also be opened up in time.
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