As the newest wine bar and restaurant to open in Orange, Summer Street Wine Room does not disappoint. On the contrary, it is exceptional, with Chef Matthew Eustis—formerly of Yiasou George in Adelaide—joining forces with restaurateur and superb Maître d’ Elizabeth Wittig.
Together, they bring a polished, professional dining experience to Orange, supported by friendly staff who move thoughtfully in and out of view for seamless service. The wine list is extensive, with about 40 of the 160 national and international selections sourced locally, including Swinging Bridge, Rowlee and Hoosegg.
Eustis’s knowledge of the Adelaide Hills is evident, with excellent wines from Henschke and the like. Moreover, it is the small, sustainable vineyards that focus on craftsmanship—and share common values with Liz and Matt—that they particularly hope to support. In keeping with this, the wine list clearly identifies wines that are vegan, organic, biodynamic, or made by female winemakers. They also use Coravins to ensure that the more expensive sparkling wines offered by the glass remain at their best. “We’re passionate about bringing something warm, personal and truly wine-driven to Orange,” says Wittig, who hopes to broaden her patrons’ palates with an ever-evolving, curated selection of by-the-glass offerings.
Housed in a heritage building with a simple, country-modern interior, the mood is lively, with both large and small groups—including several groups of women, which Matthew notes is typical of a Saturday night. There’s no discernible age or social bracket; all sorts of people mingle together, and everyone seems to be having a fine time.
Continuing the Mediterranean themes of Yiasou George, the menu is broadly Greek-inspired but far from limited. Designed to be shared—or not—it also includes a “let us feed you” option, with or without wine pairings. Pita bread often gets little attention, usually being a stiff, cardboard-like affair. Here, however, it is light and puffy, with a solid grill kiss that adds a touch of smoke and complexity, making it the perfect partner for the super-light taramasalata dotted with red mullet roe and lemon. The grilled prawns are refined, served with a nuanced, complex fish oil laced with garlic and chilli.
Perhaps the most surprising offering is the lamb empanada, which leans more North African than Spanish or Greek. This warm pillow of loveliness pairs lamb with cumin and feta in an airy pastry that melts in the mouth. The cumin is more pronounced than the feta, yet together they deliver a deep flavour profile that is simply divine.
Another unexpected combination is haloumi with quince. Granted, quince has long been paired with cheese, but haloumi has rarely entered the equation with much success—and it should have done so long ago. Though referred to as a jam, the quince is not overly sweet; it’s really the texture that stands out. Instead of the usual firm quince paste, this is a delicate, soft confection of pale, flavoursome quince that provides a sharp counterpoint to the salty bite of the haloumi. Fresh mint and dill add their own brightness and complexity to what is a truly delicious pairing.
Related: Ash Roberts on designing for daily rhythm
What lingers after the last bite and final sip is not just the flavours, but the feeling—of being welcomed, looked after, and genuinely delighted. Summer Street Wine Room manages to transport you without pretence, offering an experience rooted in generosity and craft. It’s exactly the kind of place that makes Orange such an exciting food and wine town.
