Lunch Mon-Thu noon-3pm, Fri-Sun noon-3.30pm;
Dinner Fri-Sat 6pm-8.30pm
The grand surrounds of Barossa landmark Seppeltsfield are a far cry from Fino's former digs in a cosy Willunga cottage. The three-level dining space includes subterranean rooms cut from fermentation tanks, a big, glassed-in converted bottling hall and an elegant Italianate terrace. To his credit, David Swain continues to turn out simple, region-driven food. He plays with colour and texture with three shades of lightly pickled beetroot teamed with yoghurt, toasted sunflower seeds and pistachio nuts. There's simplicity in a rustic bowl of pork and fennel sausage with charred onion, olives, parsley and randomly hot Padrón peppers. Fall-apart beef is served with eggplant and wakame in an intense umami braise that sits somewhere between a Massaman curry and ramen broth. It's truly memorable. A perfectly silken lemony crema Catalana is another standout. Wines are drawn from the historic winery and beyond, and service is top-notch. Long may Fino reign.
Shared plates $22-$29