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Fino Vino

Regional dining settles in the city for Fino’s newest culinary chapter.
By Hayley Taylor
August 16, 2020
By Hayley Taylor
August 16, 2020

Just as the red brick walls and industrial copper pipes are left exposed in their Flinders Street fit-out, Fino's city chapter reveals a long-honed craft to Adelaide's urban audience.

Owners David Swain and Sharon Romeo first opened their acclaimed restaurant and in a Willunga cottage, before setting their sights on the Barossa Valley after eight successful years.

Their dining experience at Seppeltsfield Winery reintroduced their coveted culinary style and warm, knowledgeable service. As you can imagine, their newest sister establishment on Flinders Street does not falter, either.

Josie Withers

From rabbit and morcilla ($28) to crema catalana ($14), the homage to Mediterranean style and mastered simplicity is clear. Unsurprisingly, the translation of Fino is 'refined' — an ethos you'll see echoed throughout the food and wine menus, which are concise but considered.

Get comfortable on sleek leather and velvet seating and star with fresh sourdough with hummus($12), perhaps, and finish with a scoop of ice cream churned in toasted crumbs and served with local honey roasted pear ($14). In every dish, expect elegant regional flavours cooked with precision and left to express their origin.

This is simplicity at its finest by seasoned professionals who love what they do.

Images: Josie Withers

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