Fino Seppeltsfield review, Barossa Valley best restaurants | delicious.SA: Regional 50

Fino Seppeltsfield’s link with its host winery, and the surrounding village of artisans, feels stronger than ever, to the benefit of all concerned.

Some of the share platters at Fino Seppeltsfield, Barossa, South Australia. Picture: Josie Withers

730 Seppeltsfield Rd, Seppeltsfield

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fino.net.au

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Fino Seppeltsfield’s link with its host winery, and the surrounding village of artisans, feels stronger than ever, to the benefit of all concerned.

On one level this has resulted in the new package that offers a long lunch at the restaurant followed by a once-in-a-lifetime tasting of your birth-year vintage tawny in the historic barrel room upstairs, but other connections are more subtle.

The lardo that is draped over poached globe artichoke, for instance, has cured in the back corner of a stone-floored cellar that was built to hold wine.

The artichokes themselves, by the way, are only available because someone has taken the time to drive out and pick them up from a particular grower in Virginia who only sells them that way.

This kind of obsession with finding the very best produce, and then letting it speak for itself, is a hallmark of Fino founding chef David Swain, who continues his long-term collaboration with Sam Smith in the kitchen here.

Poached Murray cod is flaked and mixed with potato to make a memorable brandade. Yellow fin whiting comes with fennel and green almonds, while a spectacular aged ribeye to share needs nothing more than anchovy butter such is the quality of the meat.

Finish with rhubarb and a yoghurt ice-cream made from sweet jersey milk or the signature crème catalana.

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• Hours: B Thu-Sun L Thu-Sun D Fri
• Bill: E $16 -$24 M $30-$36 D $12 -$15
• Wine: Wine list and BYO (midweek only) | Corkage $20
• Chefs: Sam Smith, David Swain