Current Issue #477

Fino meets vino

Fino meets vino

Seppeltsfield Winery has been an icon in the Barossa since the 1800s. The fabulous estate, reached via the iconic, palm-lined Seppeltsfield Road, has just welcomed a new partner into the fold: the state’s second Fino restaurant.

Seppeltsfield Winery has been an icon in the Barossa since the 1800s. The fabulous estate, reached via the iconic, palm-lined Seppeltsfield Road, has just welcomed a new partner into the fold: the state’s second Fino restaurant. Seppeltsfield has long had a dearth of food options, with nibbles and cheese platters available to match their wines, but not much more. Long has the winery relied on neighbouring ventures, such as Appellation and Hentley Farm, to satisfy the hunger of visitors once they have quenched their thirst. On Saturday, November 22, however, this will change as the doors to Fino restaurant opens to the public. This new incarnation of the award-winning Willunga restaurant is a welcome addition to the winery, and will be kept in capable hands. Sharon Romeo, co- founder and Front of House manager of Fino, tells The Adelaide Review that Sam Smith, a five-year veteran of the southern sister site, will move into Fino Seppeltsfield as Head Chef. Ben Sommariva (Penny’s Hill, Leonards Mill) will take up the cap at Willunga. Romeo tells us that the new restaurant will share its sister’s “ethos of progressive regional food”, a philosophy that Smith and Sommariva both appreciate. Rest assured, however, the founding couple won’t be far from either site. “You’ll see me on the floor at both venues,” promises Romeo, “and you’ll see David [Swain, co-founder] in the kitchen.” With Fino moving just moments down the road from two of Barossa’s finest food destinations, the aforementioned Appellation and Hentley Farm, it is exciting to think of the creative partnerships that could be shared between the establishments. “It hasn’t be spoken about,” says Romeo, “but I’m sure there’s always room for collaboration. It would make sense to, wouldn’t it? We’d have lots of fun, too. We are offering something different to Appellation and Hentley Farm.” Produce will be sourced – as much as possible – from South Australia, though not just from the Barossa region. Romeo lists the Coorong, Kangaroo Island, Adelaide Hills and Eyre Peninsula among the regions Fino will sample on the menu. Romeo promises that must-haves from the Willunga menu will translate to the new restaurant: Romeo’s favourite “creamy and dreamy” Spanish custard, Crema Catalana, will be available, as will Smith’s pastrami with Mayura Station Wagyu and Fino chorizo sausage using the Barossa’s Schuam Berkshire pork. As for wines? “Our focus will be on the Barossa, South Australia and Australia,” Romeo says, though, “of course I’ll have some imported wines”, she adds. Fino will delight in serving Seppeltsfield’s world- renowned fortified wines, though the vintages available have yet to be specified. “We don’t like to give everything away,” says Romeo with a cheeky secret in her voice. “We like to keep one or two surprises.” Fino Seppeltsfield
 730 Seppeltsfield Rd, Seppeltsfield Opening hours: lunch and bar food seven days; dinner Friday, Saturday and Sunday Bookings, email sharon.romeo@fino.net.au fino.net.au

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