FINO VINO — Restaurant in Adelaide

RAA Five-Course Degustation at Fino Vino, Adelaide

Dino Vino’s five-course degustation is a quiet flex—seasonal, assured, and not trying to Instagram its way into relevance. Thank God.

It kicks off with chargrilled focaccia, smoky and chewy in all the right ways, paired with goat’s cheese curd so airy it might float away, and a swipe of beetroot relish to keep it grounded. Simple, confident, nothing screaming for attention.

Then, Western Australian scallops glide in, lounging in a pool of burnt butter like they know they’re the star. Sweet, saline, nutty depth, a hint of spring onion—why mess with perfection?

Quail shows up next wearing its best skin: crisp, bronzed, hiding blush-pink flesh. Beetroot leans in again, all earthy broodiness, while apple butter plays peacemaker. A dish that whispers autumn without making you reach for a scarf.

The Angus steak? Melt-in-your-mouth, glossed with herb butter, flanked by roasted garlic potatoes that taste like they’ve been training for this moment all year. It doesn’t just land—it takes a bow.

Dessert? Crème brûlée that cracks like the opening scene of a French film, custard as smooth as gossip. Then chocolate truffles sneak in, low and dark, like the credits rolling.

Even the mocktails have personality. The Gin-less Gimlet is spring in a glass; Camellia, with green tea and quince, tastes like it went to finishing school.

Service hits the sweet spot—attentive without orbiting your table. The only villain? The acoustics. Every conversation in the room gangs up into one relentless echo. Great if you love shouting sweet nothings.

Block out the noise and you’ve got one of Adelaide’s most confident kitchens.

Verdict: ★★★★☆ — So...

I stopped in for a late lunch 1:30pm on a Thursday before Easter. I chose the $125 4 course with matching wines. I wanted to try the kingfish sashimi and the pippis, but left the other 2 courses to the chef to choose. Corey, my server introduced me to some excellent wines as follows:- Sourdough focaccia+ giardineri Kingfish, tomato & sage oil Ye-Ye 2022 La Violetta WA (Riesling, gewurztraminer, vermentino). I'm not a Riesling drinker, but will have to hunt down this lovely, easy drinking wine. Charred beans, hummus, walnuts & chilli Fino Vino 2022 Semillon Barossa SA. Having normally drunk aged Semillon from the Hunter Valley, I enjoyed this fresh young wine. Pippis kohlrabi, coriander, Geraldton wax Rossi & Riccardo Vino Bianco Veneto 2022. No evidence of coriander, which appeared to have been replaced by pine, but a satisfying dish Braised lamb shoulder, tahini yoghurt & eggplant + potato side dish little Reddie New 2023 Nebbiolo + Refosco. Yes another grape that I had never drank. Beautiful nose on this light red wine which matched well with the richness of the lamb. A very generous food portion for 1 person. I was also given a taster of the Fino Vino Barossa valley Shiraz, which Corey described as a medium bodied Shiraz.

In summary an enjoyable after being introduced to some excellent wine which I would never have chosen for myself to accompany good foo, I highly recommend. The price point was also good value compared to WA.

Thanks to Corey for the wine introduction, attentive & knowledgeable service and giving me a list so I can hunt...

Bitterly disappointed with all 4 dish from the $75 per head tasting menu. I never write reviews but felt so compelled to share our experience. Food was shockingly average for the price, under seasoned, no balance, small portions, both proteins were poultry, and dessert was our shock of the night. Heavy sourdough bread came out with cold quails which had a strong gamey taste and no seasoning. Followed by a smear of goats cheese and a few tomatoes on top. Followed by another poultry dish - sliced chicken on a few corn kernels sided with roasted potatoes. We tried really hard not to waste food but difficult to eat chicken breast with no sauce or accompanying greens. We were left speechless as what they called ‘dessert’ was served. A small piece of thin biscuit topped with a small piping of fresh cream with thinly sliced candied something. One spoon in the mouth and that’s it. We were left hungry, unsatisfied and felt ripped off. Service did not come with a friendly demeanor, but the most positive feedback i could give was that they were efficient at topping up our water, which we needed whilst waiting for the food and to fill ourselves up on. Our group paid almost $1,000 for this dining experience. Although we would never dine here again, but we strongly recommend you to review and refine the menu, so future customers could gain a better experience at your fine...