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Art-heavy, cosy and a little eclectic, yet still refined, Bar Pin is the kind of local that wears many hats. Shiny bistro tables, painted imperfections, and delightful architectural details, this new small-plates bar is shaping up to be a new cult-favourite.
The new venture comes from longtime friends Nina Haigh and Hamish Gibson-Smith, Nina who has forged a career in the arts, and Hamish an accomplished chef.
Not just a wine bar, nor is it simply a restaurant. Chef collaborations, art exhibitions, and curated dinners are all on the cards for the future, but first, Nina says, there’s a particular atmosphere they’re eager to capture. The aim is to strike a balance between a watering hole you can linger at for hours and one you’d happily choose for a special celebration or date night.
The space lends itself naturally to this multifaceted atmosphere, with Bar Pin having taken over the former Francescos Osteria site on Henley Beach Road this February.
The fit-out has been built entirely by Nina and Hamish, with Hamish having led the kitchen at Francescos until its closure. After finishing their final service in mid-December, the pair wasted no time, gutting the venue and rebuilding it from the ground up a day later, with the help of some talented friends.
Rather than positioning itself as a traditional wine bar, the venue leans into the idea of a small, welcoming local bar that can adapt to the moment. “I’d describe us as a small plates bar” Nina explains. “We’re focusing a lot on local wines, of course. There are endless incredible producers in South Australia, but ‘wine bar’ doesn’t quite fit for us.”
The aim is to create a space that works just as well for a spontaneous drink as it does for a long evening. “We’re trying to create something that feels like it’s been missing on this side of town,” Nina says. “Somewhere you can come for a nice bottle of wine, but also somewhere you’d happily stay for a long time.”
That balanced intent carries through into the way the space has been designed. A large, statement bar anchors the room, with clean lines softened by textured walls, warm timber and stainless steel finishes. The front dining room is bright and open, while a back lounge space introduces warmer lighting, curtains and a DJ booth, setting the scene for late-night energy. Outside, a leafy courtyard wraps around an established fig tree, creating calm pockets to sip and eat under dappled light.
Nina says it slants away from what you’d expect from a typical wine bar. The presence of multiple spaces gives the venue a relaxed, grounded feel rather than a single, fixed mood.
Food is designed to be shared, seasonal and produce-driven, with a tapas-esque small plate menu that changes with what’s available and what’s inspiring the kitchen. “The menu is very seasonal and produce-driven,” Nina says. “We’re so lucky to have the quality of produce that we do in South Australia.”
The food offering leans seasonal, produce-driven, and moves from simple bar snacks into thoughtful small plates and a concise mains list. Expect kingfish crudo with green apple and mirin, stuffed onions with goat mince and yoghurt, and tomato carpaccio lifted with fish sauce and Thai basil. Larger plates keep things approachable but refined, with a chicken schnitzel paired with anchovy and heirloom tomato and a biricci with roasted fennel summer sauce, before finishing on roasted fig leaf ice cream with maple toast.
Drinks are just as considered, with a tight, well-curated wine list and a cocktail selection that’s already proving an absolute hit with early visitors. “The cocktails have been going off,” Nina says, “The Fig and Tonic and the Salty Plum Fizz have both been big successes.”
The fig and tonic is built around fig gin, fig leaf oil and tonic, while the Salty Plum Fizz, combines salty plum gin with bright clementine. It’s a playful, seasonal drinks menu that pairs perfectly with the venue’s summer opening.
The bar also serves two beers from iconic Adelaide brewhouse Wheatsheaf Hotel, Oat Cutlet and Pink Noise, alongside Coopers classics, and a few pours from Port Elliot’s Yeo Haus.
Beyond food and drink, the venue is also set to become a creative hub, hosting chef collaborations, art exhibitions, curated dinners, DJs and live music. “It’s meant to be a fluid space that changes with the seasons and suits the flow of Adelaide’s nightlife,” Nina says.
With its opening just around the corner, Bar Pin is sure to become a new favourite for settling in for the night, partying, or something in between.
Bar Pin
Where: 146b Henley Beach Rd, Torrensville
When: 5pm – late Thursday – Saturday
For more info, click here.
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