Welcome to aperitivo heaven, a narrow, brick CBD space that feels like a warm hug. Nearly 20 years have passed since executive chef David Swain and front-of-house luminary Sharon Romeo opened their original Fino at Willunga, but their devotion to what they dub “refined peasant food” remains unwavering. So too their longstanding relationships with local producers. Woodside Cheese Wrights’ buffalo curd and pickled green tomatoes (a recipe from Romeo’s late father, Rocco) make for a delightful mess, best mopped up with chunks of charred sourdough, while the Spanish-style escabeche treatment makes a virtue of St Vincent Gulf tommy ruff. A medley of Choice Mushrooms, smoked skordalia, leeks and roasted hazelnuts, meanwhile, might have you question why you ever bother with meat – though Swain excels at that, too. Inventive non-alc options and a stellar wine list celebrating exciting local producers, international gems and alternate varieties make that hug all the warmer.
