Restaurant Guide

Fino Seppeltsfield: Restaurant review

As far as last meals go, you'd be hard pressed to go out with a more satisfying bang than Fino's Basque cheesecake and a nip of Seppeltsfield Para Vintage Tawny.

REVIEW

As far as last meals go, you'd be hard pressed to go out with a more satisfying bang than Fino's Basque cheesecake and a nip of Seppeltsfield Para Vintage Tawny. But don't wait for last rites – long lunches are a daily ritual at this light-filled winery restaurant, captained by executive chef David Swain and charismatic industry stalwart Sharon Romeo. Recently appointed head chef Daniel Murphy was sous chef back when Fino Seppeltsfield opened in 2014 and his longstanding connection with the state's finest produce drives the share-style menus. Bluefin tuna carpaccio rests in a Geraldton wax reduction made with evergreens from a neighbour's property, while Gumshire's rich Hampshire pork gets brined till tickled pink, then topped with celeriac slaw and pickled mustard seeds. Seppeltsfield creations form the base of the wine list, which features respected friends such as Koerner and Kalleske and exciting collaborations with the likes of David Franz. Settle in for the afternoon.

ABOUT

Fino Seppeltsfield
European
730 Seppeltsfield Rd, Seppeltsfield
(08) 8562 8528
fino.net.au
Chef Daniel Murphy
Price guide $
Bookings Recommended
Wheelchair access Yes
Open Lunch daily
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.