Vintners Bar and Grill review, Barossa Valley best restaurants | delicious.SA: Regional 50

With the weekly Barossa Farmers Market at its doorstep, the team at Vintner’s Bar and Grill isn’t short of inspiration.

Food at Vintners Bar and Grill. Picture: M Hassett

52 Stockwell Rd, Angaston

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vintners.com.au

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With the weekly Barossa Farmers Market at its doorstep, the team at Vintner’s Bar and Grill isn’t short of inspiration.

It might come from seasonal fresh figs, which chefs will serve as carpaccio with shaved reggiano cheese and a reduction of strawberry and fig. Or perhaps the fennel that is a key part of a heartier scallop and potato pie.

Passionate head chef Peter Clarke has been striving to keep his menu South Australian since well before “local produce” became a buzz word in the restaurant space. His menu offers an inviting mix of cuisines partly inspired by his travels across Asia.

Consider the Venus Bay prawn tempura with yuzu kosho and ponzu. Or, chargrilled scotch fillet, served medium rare, with shoyu dressing and chives.

Whatever you do, don’t miss the fried pigs’ ears with house-made barbecue sauce – removing them from the menu would have locals up in arms.

Locals are, after all, a large part of the restaurant’s clientele, especially winemakers – or “vintners” – looking to fill the void between shifts.

Needless to say wine is just as important as the food here, and an impressive list will have you traversing the globe with prices from $40 to $2000. The setting is elegant, fitting travellers looking for a special occasion meal, but the atmosphere casual enough for everybody to feel welcome.

Finish your experience with something sweet, such as passionfruit souffle with vanilla bean ice cream and coconut crumble, or simply some decadently gooey or sharp cheese paired with a local sticky wine.

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• Hours: L Mon-Sun D Mon-Sat
• Bill: Two course minimum on weekends, from $68
• Wine: Wine list plus BYO | Corkage $20 Mon-Fri, $25 Sat-Sun
• Chef: Peter Clarke