Fire and Vine

15/08/2024

We would like to thank everyone for their support, but we are permanently closed.

15/06/2024

An endorsement from our esteemed councillor!!

In defence of today’s review in the Tiser, my experience of eating at Fire and Vine restaurant in Glenunga was nothing short of brilliant.

They had recently opened, we started with some lovely oysters, shared a Chateau briand which was cooked to perfection. The sides were plentiful and best of all, Ali and myself were able to walk home after meeting and having a neat rum with George.

15/06/2024

A less than flattering article in the advertiser today - but feeling overwhelmed with support from the community and messages from those looking to support small business - thank you all!

12/06/2024

5-6pm chess challenge, beat the barman for a free glass of wine, first in, best dressed!
Tuesday's to Saturday Fire and Vine

21/05/2024

Prefect night for a chateau briand

09/05/2024

Haloumi, done right!

03/05/2024

Seared, dukkah crusted tuna steak with wild rice and bernaise with a side of greens ...

What are your plans for dinner?

22/04/2024

Mother's Day is coming up, why not treat that special lady in your life - 3 course lunch or dinner with a glass of bubbles for $70 per person.

Sunday 12th of May

Booking essential
https://bookings.nowbookit.com/?accountid=33d6c1be-f687-48c7-96ed-43e598db426d&venueid=10934&theme=light&colors=hex,000000

12/04/2024

We had a visitor today, we're also back open for lunch!

09/03/2024

We're back!!

- Wine bar from 5pm
- A new and improved menu with more of a Greek / Mediterranean feel, don't worry, we still have the same great steaks)

Come on down and check out the changes!

Dinner, Tuesday through Saturday

20/02/2024

Get excited!!
We're closing for a week for a bit of a restructure and to bring some exciting new things to the menu - stay tuned!

10/02/2024

Valentines Day Special
$80 per person for a 3 course meal, with a bottle of sparkling (per 2 people)

Entree
Chicken liver parfait, red onion jam, grilled bread with smoked salt
Chorizo and manchego croquettes, roasted garlic aioli, sweet paprika
Spencer gulf kingfish, rockmelon, pickled apple, coriander and lime dressing shiso

Mains
Coorong Mulloway, couscous salad, lemon and parsley vinaigrette and wilted spinach
Porterhouse 250gm Rangers Valley Black Tyde (150 day grain fed) Black Angus MBS 3+ Served with cherry vine tomatoes and triple cooked salt & vinegar potato
Chicken breast, smoked carrot puree, heirloom carrots, potato fondant, Chicken jus

Dessert
Creme Brulee, traditional creme brulee served with shortbread
Flexible Chocolate Ganache, strawberry, basil and black peppercorn

Call now to connect with business.