A TASTE OF OTHERNESS
THE Barossa has a new wine bar, piloted by two of the region’s surest hospitality hands.
Sam Smith, the former No.2 in the kitchen at Fino Seppeltsfield, has partnered with restaurateur Grant Dickson, the creator of FermentAsian, to open Otherness in Angaston.
The venue also sells micro-production Otherness wines and serves as a bottle shop.
The menu features options like a craft salumi plate;
