Seppeltsfield, FINO Opening Date Announced

Seppeltsfield has announced its redeveloped c1900 National Trust Cellar Door and new restaurant partners, FINO at Seppeltsfield, will open officially to public on Saturday 22nd November.

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David Swain & Sharon Romeo, FINO
David Swain & Sharon Romeo, FINO

Seppeltsfield has announced its redeveloped c1900 National Trust Cellar Door and new restaurant partners, FINO at Seppeltsfield, will open officially to public on Saturday 22nd November.

The much anticipated Barossa development has been a hive of activity since March when works commenced, with significant exterior and interior constructions continuing to take place. Once completed, the redevelopment will be the most significant architectural changes to the estate in 94 years.

Seppeltsfield is planning a trade and media launch for Friday 21st November, with the Honourable Jay Weatherill MP South Australian Premier confirmed to open the new premises. The Cellar Door and restaurant doors will then be open to public the following morning.

Cellar Door internal, impression
Cellar Door internal, impression

The 3 million dollar project has been conceptualised by architect Max Pritchard (Kangaroo Island Southern Ocean Lodge) and landscape architect Brenton Hann (Yalumba, Chateau Tanunda) in partnership with Seppeltsfield Managing Director, Warren Randall.

Externally, the redevelopment will include a ‘village central’ courtyard and alfresco dining space for FINO at Seppeltsfield, complete with seven Canary Island palm tree transplants, stone terraces and promenades, water features and bespoke Barossa marble aggregate pavers.

Internally, the original Seppelt bottling hall will be transformed to include four Cellar Door tasting ‘Pods’ and a VIP mezzanine lounge. Further embellishments will include an extravagant fire place, custom French oak timber flooring and slate wall features – the later recommissioned from Seppeltsfield’s 1888 Gravity Flow Winery.

Of most structural change however will be a restaurant dining area housed within 1868 Bluestone wine fermentation tanks. From this semi-subterranean dining area, patrons will be able to view Seppeltsfield’s Centennial Collection barrels (which date back to 1878) directly above and dine in tanks which fermented some of the Barossa’s earliest 19th century vintages.

FINO at Seppeltsfield will be spearheaded by chef David Swain and Sharon Romeo as host, who currently operate the Willunga (SA’s Fleurieu Peninsula) restaurant, which will continue to operate as a sister to the new Barossa venue.

Opened in 2006, FINO Willunga has amassed more accolades than any other South Australian restaurant in recent times, including regular listings in The Australian’s Hot 50 Restaurants, three-time hall of fame in the Australian Gourmet Traveller Wine awards and Best Regional Restaurant in the Australian Gourmet Traveller Restaurant Guide. This success trend is on David Swain and Sharon Romeo’s radar to continue and expand upon at Seppeltsfield.

The pair, who have both been in restaurant and hospitality environments for nearly 30 years, are both intent on preserving their integrity by sourcing local Barossa produce and developing strong relationships with local farmers and vignerons.

“Our move to Seppeltsfield is the next stage phase for FINO”, said Sharon. “We are honoured to be part of the re-birth of Seppeltsfield and are looking forward to embracing the Barossa culture”, she added.

Old Bottling Hall c1900 (now Seppeltsfield's Cellar Door)
Old Bottling Hall c1900 (now Seppeltsfield’s Cellar Door)

FINO’s emphasis will be to bring progressive regional dining and an exciting wine list that celebrates Australia. A particular vinous highlight for the restaurant however will be a dedicated Fino Sherry barrel (now known in Australia as ‘Apera’), in which by-the-glass (fresh off-flor) material can be drawn upon daily.

The Seppeltsfield and FINO partnership is being further extended to involve JamFactory, whose contemporary craft and design studios opened at Seppeltsfield one year ago in 2013. JamFactory artisans, including some based at the Barossa studios, have been commissioned to create ceramic crockery and custom table furniture to feature throughout the restaurant.

It is no wonder that FINO at Seppeltsfield is the most anticipated regional dining and hospitality experience of this decade and why Seppeltsfield’s redeveloped Cellar Door must be on the travel list for all epicureans.

 

Seppeltsfield Cellar Door

Opening hours: 10.30am – 5:00pm, 7 days a week. Closed Good Friday, Christmas & News Years Day

Tours: Daily by appointment

Address: 730 Seppeltsfield Rd, Seppeltsfield, South Australia 5355

Contact: Phone: (08) 8568 6200 | web: seppeltsfield.com.au | email: [email protected]

 

FINO

Seating capacity: 120

Opening Hours: Lunch 7 days a week, dinner Friday, Saturday & Sunday. Bar food available 7 days.

Address: 730 Seppeltsfield Rd, Seppeltsfield, South Australia 5355

Contact: Bookings from November only | email: [email protected]

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