Seppeltsfield’s redeveloped c1900 Cellar Door and new restaurant, FINO at Seppeltsfield, have been officially opened by South Australian Premier The Hon Jay Weatherill MP, in what has been celebrated as one of the Barossa’s most significant gastronomic tourism endeavours in recent history.
At a launch event on Friday 21st November, the 3 million dollar Seppeltsfiled Cellar Door project was unveiled to the wide acclaim and enthusiasm of over 500 guests, which included State MPs, Federal Senators, local councillors, South Australian business leaders and Barossa food & wine identities.
Seppeltsfield in Barossa
The visitor area of the Seppeltsfield property, built first from 1851, has been redeveloped to include an expansive courtyard with stonework reflecting original local paving as well as a water feature, terraces, promenade, and seven Canary Island palm trees.
Throughout the Cellar Door, repurposing of Mintaro slate, most of which from Seppeltsfield’s 1888 gravity Cellar, has been expertly entwined to the original bottling hall architecture. Highlighted as wall features, fire place surrounds and stair treads, the slate has been complemented by Bluestone, ornate brick window arching and priceless Oregon and Jarrah timbers, all of which have been exposed after decades hidden under an inherited paint scheme. Diners can sit directly underneath the world famous centennial collection of Seppeltsfield fortified barrels dating back to 1878.
Dining underneath the fortified barrels
Abutting the new Cellar Door and in a coup for the Barossa’s burgeoning culinary scene is FINO At Seppeltsfield – David Swain and Sharon Romeo’s new restaurant undertaking, as a complement to their original (and highly awarded) Willunga venue.
Fino at Seppeltsfield
A wine list punctuated with Seppeltsfield’s best of the best, but also broad in local and international selections, will work in synergy with a contemporary cocktail list. Sherry cocktails are a speciality, as is a weekly-topped barrel of Seppeltsfield Fino Sherry (Dry Flor Apera), allowing for fresh off-flor glass pours daily.