Entrees included:
►Trio of House Made Dips with Pita Bread: Rosemary, balsamic vinegar, EVOO, and toasted dukkah
►F&V Prawn Cocktail: SA prawn, Marie Rose, avocado, and pickled cucumber
►Prawn and Chorizo Saganaki: Garlic prawn and chorizo in a roasted tomato and capsicum sauce with toasted rosemary focaccia
► Fried Whitebait

Mains included:
►Mediterranean Chicken: Served with greek salad, skordalia and pita
►Coorong Mulloway with Couscous: Butter lemon and parsley sauce with wilted spinach
►South Australian Lamb Rack: SA lamb served on a bed of baby spinach, rocket, beetroot and feta with mint yoghurt sauce
►Porterhouse (300gm)

• Click here to see the full menu
  

About Fire and Vine

Located at the gateway to the Adelaide Hills, Fire and Vine has a commitment to quality and freshness. Their philosophy is local, fresh and made from scratch with all of their stocks, sauces and dressings made in house.

Their meat is sourced from Rangers Valley, who are renowned for being one of the few beef suppliers that doesn't use growth hormones in their cattle and you can taste the difference.

Embodying a modern take on classic cuisine, Fire and Vine's dishes are a fusion of traditional cooking methods and contemporary flavours. They invite diners to experience a culinary journey that celebrates the richness of local produce. The restaurant's ambiance seamlessly blends old-world charm with modern sophistication, making it an ideal setting for intimate dinners, but with the capacity to cater grand functions upto 120 guests. Quality and a genuine care for what goes into their food makes all of the difference, try it and judge for yourself.