FINO VINO, Adelaide


Fino Vino is the new child of the dynamic duo – hospitality veterans David Swain and Sharon Romeo of, most recently, Fino fame. The original Fino was in Willunga before the big move to Seppeltsfield – but for some time there’s been a desire to open something in Adelaide city.

And Fino Vino it is – in Flinders Street. It’s a casual and friendly place – somewhere to go for a drink, a bite, or the full dining experience. Seating around 70, it’s a modern look – industrial yet inviting – a combination of bare brick walls, exposed stone, terracotta, leather, wood and iron, with the open kitchen at the back. I like it. I like it a lot. And I love the fact you can opt to sit up at the kitchen bench and watch the action.

In the kitchen it’s Joe Carey and the team – a couple of whom followed him from North Adelaide’s L’Italy where I first encountered him. One thing’s for sure – he’s a passionate man and his philosophy is based around making almost everything from scratch and using every part of the animal or vegetable. Sourcing produce from local, small farms, the team breaks down whole animals, bakes, pickles and ferments. Produce, is treated with the utmost respect with a focus on the end-to-end process. Fire is the heart of the kitchen, with at least one element on the plate being prepared over the fire.

Don’t expect the food from Fino Seppeltsfield. At Fino Vino, you’ll find dishes like Mulloway with green tomato, Mushrooms with potato and chicory, a most flavoursome and juicy Barossa Dairy Man pork cutlet with celeriac and quinoa, and my favourite must-have dish – a simple plate of chargrilled calamari with delicious crustacean butter and bullhorn pepper.

I’ve dined here three times now and I’ll be back.


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