First look: Inside Fire and Vine, the Adelaide restaurant replacing SA food icon Cork and Cleaver

Go inside the new restaurant taking over the space occupied by SA institution Cork and Cleaver for more than 40 years – and meet the man who saved the building from demolition.

When beloved Adelaide restaurant Cork & Cleaver closed its doors in 2021, the building was on the verge of being turned into a block of townhouses. Then in stepped George Melissourgos.

A IT and finance project manager by trade, Mr Melissourgos was looking for a change of scenery and hoping to get into hospitality. His family had previously owned a string of SA businesses, including the Astor Hotel.

“It’s been in the back of my mind for a long time. I wanted something a lot smaller but then I heard the landlords had already paid a significant amount of money to demolish the building and turn it in townhouses,” he said.

“I thought, well, the old girl’s got a bit of life left in her yet. Let’s see if we can make it work.”

Fast forward to this week and Mr Melissourgos launched Fire and Vine, a fine dining steak and seafood restaurant in the space once occupied by Cork & Cleaver for 43 years.

But the Glenunga venue has been completely revamped along with the menu, which has been given a modern Australian makeover by head chef Jamie Bennie, formerly of Coriole Vineyards.

Head chef, Jamie Bennie and owner, George Melissourgos at Fire and Vine in Glenunga, Thursday, Sept. 21, 2023. Picture: Matt Loxton

Inside Fire and Vine in Glenunga, Thursday, Sept. 21, 2023. Picture: Matt Loxton

“The old place was an institution and they definitely have a legacy that I don’t want to tarnish. They did have a winning formula for the area,” Mr Melissourgos said.

“But I don’t want it to be what it once was. It needs to be our own food, our own brand on the table. It looks very different now but it’s got a similar sort of charm.”

There’s a strong seafood focus with Coorong mullet and smoked kingfish among the standout dishes, along with a wide range of premium cuts of meat.

The seasonal menu will regularly change based on the produce available.

One of the dishes at Fire and Vine in Glenunga. Picture: Matt Loxton

SA restaurant Cork and Cleaver owner Stratos Pouras (centre) with his head chef Greg Favretto and manager Jim Boutsis. Cork and Cleaver closed its doors for the final time after almost 44 years in December 2021. Picture Mark Brake

“The chefs really want to highlight the great quality SA produce, they want to try new things on the menu almost weekly,” Mr Melissourgos said.

Cork & Cleaver closed its doors in December 2021, with Greek-born owner-operator Stratos Pouras retiring after more than 50 years in hospitality.

One of the state’s best steakhouses during its time, the restaurant welcomed big-name sports stars as well as politicians and lawyers.

SA governor Frances Adamson also worked there part-time as a waitress while she was studying at university in the 1980s.