REVIEW
Welcomes don't get much better than an encounter with exuberant Fino Vino co-owner Sharon Romeo and the megawatt smile delivered by chef and business partner David Swain. The Fino story began in Willunga more than 16 years ago and has grown to encompass their (excellent as ever) flagship restaurant at Seppeltsfield as well as this bustling CBD haunt. Where others try with bells and whistles, Fino Vino succeeds with heart. Swain hits farm-to-plate high notes with directly sourced produce – giardiniera, made with a recipe by Romeo's late father, is a must. Charred sourdough focaccia begs to be dipped in the lime and pickled chilli dressing Spencer Gulf prawns, and is a fitting resting spot for kangaroo pastrami with beetroot, quandong and rye. Chorizo piled high with pickled green tomato is a masterclass in peasant food for a modern, convivial audience. Crema Catalana, a fixture on the menu since Fino's early days, still proves a winning finish.
ABOUT
Chef David Swain
Price guide $$
Bookings Recommended
Wheelchair access Yes
Price guide $$
Bookings Recommended
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, click here.
