On a winter’s day in the Barossa there can be few better places to settle than at a damask covered table before the open fire at Vinters. The dining room is filled with natural light from floor-to-ceiling windows that look out to vine-covered terraces, perfect for summer dining, but closed and cosy in winter.

Chef Peter Clarke and co-owner Rami Heer at front of house are spot on with quality of the fare, presentation and service.

Blue fin tuna served as a salad with jellyfish, and hiramasa kingfish with nori salsa make a perfect start, followed by the special of the day, cannelloni filled with wild rabbit and roasted artichoke. Salad of wood fungus, enoki mushrooms and fried taro blends earthiness with the freshness of cucumber and coriander.

From the larger plates, steamed chicken served in a broth with leg-meat dumplings has subtle Asian flavours, while a crisp-skinned, falling-off-the bone roast duck Maryland with polenta and quince is rich and satisfying.

Rami will help you navigate the vast and impressive wine list, and be sure to finish with dessert – say, poached quince and apple with roasted milk ice-cream and linseed wafer.

This review originally appeared on adelaidenow.com.au.