Shane Ettridge and Mitchell Fitzpatrick have opened the doors on their new Adelaide Hills venue, Hills Collide.
The duo founded their wine label of the same name in 2016, and it has grown steadily since.
After hosting several popular events at other venues, Ettridge and Fitzpatrick say finding their own brick-and-mortar space was the natural next step in sharing winemaking and hospitality directly with their community.
“Finding the right location took time, but when the opportunity in the Piccadilly Valley arose, we jumped at it,” says Ettridge. The venue is the former home of the renowned restaurant Summertown Aristologist.
“Owning a venue allows us to showcase our experience, expertise, and creativity while offering guests a place to enjoy the fruits of our labour,” says Ettridge.
“The area boasts some fantastic wineries—CRFT, Wottons, Casa Fresci. We wanted to add a genuine wine bar experience to the area. A warm, knowledgeable, and adaptable experience, whether for locals or visitors from the city.”
Although tastings will be available, Ettridge and Fitzpatrick want the venue to feel like a lively wine bar, rather than a traditional cellar door. The team plans to host several large-format parties annually, as well as Adelaide Hills Wine Region events. Their first large event, Grunerpalooza, is planned for October. The event will celebrate Gruner Veltliner from both Australian and Austrian producers.
Hills Collide will continue to produce its own products, including wine, vermouth and gin, ensuring good quality at affordable prices.
On the drinks menu, highlights include 2021 Blanc de Blanc, Methode Traditionale, 36 months on lees; Solera-style vermouth made with Gewürztraminer, Muscat, and Riesling; and an Austrian-style harvest spritz made with Grüner Veltliner, elderflower, and soda.
The kitchen will prioritise high-quality, locally sourced produce from the Adelaide Hills and surrounding regions. While bar snacks will be the regular focus, Ettridge says that Hills Collide will host guest chefs for special events like Friday night pasta or Sunday roasts.
The menu presents toasties with wild rabbit, goat, and venison, Danish-inspired open sandwiches, and Section 28 cheeses, including the raw milk, semi-hard Monte Chavel washed in pinot lees.
“In these challenging times, quality service and products will keep customers coming back, and that’s what we’re committed to delivering,” says Ettridge.
The pair brings a host of experience to the venture. Ettridge has been in hospitality for over 20 years, managing bars and restaurants across Adelaide and the UK before opening Proof Wine Bar in 2013. Fitzpatrick completed his Bachelor of Oenology and Viticulture in 2015, and has since worked several vintages across prestigious regions like Mosel, Germany; Kamptal, Austria; the Adelaide Hills; and McLaren Vale, South Australia. He is now a wine educator at the University of Adelaide Winery.
The space is licensed for 36 people including a private cellar room for up to 8 people. It will be open from 11am to 6pm on weekends, with extended Friday evening and afternoon hours during daylight savings.
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