de gustibus aut bene, aut nihil
Food at the The Salopian Inn is eclectic – an edible story, if you like – of Karena’s culinary journey and her ever persistent need to learn more, eat more and cook more.
The Salopian Inn kitchen team loves to cook… and only with local, seasonal produce. We take great pride in our craft, making all that we offer from scratch.
For over four years we have been cultivating an organic kitchen garden at my home, with Maddie as its fearless gardener. The garden now provides a large percentage of fruit, vegetables and herbs for the restaurant. The seasons dictate what we cook to ensure the freshest and best quality ingredients. We only use pasture-fed, locally sourced beef and lamb, free range poultry and pork as well as Australian caught seafood.
We encourage you to put yourself in our hands: Our $80 pp tasting menu showcases our most-loved dishes. You will enjoy a selection of entrées, main courses and dessert. If there are some dishes you would like to try in particular, please just let us know.
Thank you for your custom,
Karena Armstrong & The Salopian Inn Team
Laucke Flour Sourdough Bread & Our Own Fleurieu Butter – Inn Keepers Gift to You
Market Oysters – Natural or Ginger Shallot Dressing $3.5ea
Lime Pickled St. Vincent Gulf Garfish, Beetroot, Avocado & Buttermilk Dressing $22
Snapper Scotch Egg, Preserved Lemon & Roasted Carrot Salad $20
Soy Braised Kangaroo Tail, Chilli Caramel & Szechuan Salt $20
Steamed SA Prawn Co-op Dumplings, Pickled Ginger, Roasted Chilli Dressing & Coriander $22
Steamed & Fried Warrigal Green, Miso & Black Bean Buns, Home Style Chilli Sauce [2 piece] $12
Steamed Sandalwood Gully Farm Berkshire Pork Buns & Home Style Chilli Sauce [2 piece] $12
Fried Radish Cake, Pickled Shiitakes, Fermented Radishes & Fermented Chilli Dressing $20
Roasted Spencer Gulf Snapper, Miso & Shiitake Broth, Steamed Cabbage Togarashi $34
Flinders Ranges Smoked Pork Belly, Radicchio Marmalade, Fennel & Orange $32
Kris Lloyd Harvest Cheese & Roasted Shallot Pie, Yoghurt Pastry, Cauliflower, Kale & Jerusalem Artichoke $30
Potato Gnocchi, Grass Fed Beef Ragu, Brussel Sprouts, Parmesan, Parsley & Lemon $30
Roasted & Confit Nomad Farm Chicken, Spiced Cashew Curry, Kalette Pakora & Celeriac Yoghurt $33
‘Sleepy’s’ Coorong Free Range Duck Cassoulet, Boston Bay Black Pudding, Braised Pork, Kitchen Garden Herbs, Pickled Shallot $33
4 Week Dry Aged & Grass Fed Beef Steak – Onion, Charred Beetroot & Horseradish Crème Fraiche
- Rump [300g] $36
- T-Bone [650g – great to share ] $67
On The Side
Hand Cut Chips, Roasted Garlic Mayonnaise $9
Duck Fat Roasted Potatoes, Rosemary, Lemon & Paprika Salt $9
Shaved Fennel, Radish, Roasted Ricotta, Salad Leaves & Yoghurt Dressing $13
Kitchen Garden Leaf Salad & Red Wine Vinegar Dressing $9
Steamed Mixed Greens & Herb Butter $9
Vanilla Ice-Cream Sandwich – Orange & Caramel Parfait, Chocolate Biscuit & Coffee Caramel $16
Sand Road, Chinese Date & Orange Tart, Orange Sorbet $16
Lemon Syrup Pudding, Candies Lemon & Yoghurt Sorbet, New Season Olive Oil $16
Bread & Butter Pudding, Bread & Butter Ice-cream & Poached Saffron Pears & Vanilla Custard $16
Salopian Affogato – Sorbet, Alcohol & Dawn Patrol Coffee $18
Daily Sorbet $12
Cheeses 50g Each
Kris Lloyd HARVEST, Ashed Washed Rind, Cow’s Milk, Adelaide Hills, South Australia $14
Kris Lloyd FORAGERS FEAST, Porcini Triple Cream, Cow’s Milk, Adelaide Hills, South Australia $14
Bay of Martyrs, Blue Vein, Cows Milk, South West Victoria $14
Herve Mons Bleu des Causses, Blue Vein Semi Hard, Cow’s Milk, Gorges du Tarn, France $14
Queso Manchego Maturado, Semi Hard, Sheep’s Milk, La Mancha, Spain $14
Hafod Cheddar, Hard Cheese, Organic Cow’s Milk Wales $14
3 Cheese Plate $33
Sticky to Complement
2017 Brackenwood Vineyard Botrytis Riesling [100ml], Adelaide Hills $13
NV Navazos Pedro Ximenez Gran Solera [60ml], Spain $15
Please note that the use of AMEX & DINERS attracts a 1.5% surcharge.
Ask us about our $65 Tasting Menu for groups of 10 or more (Dessert not included).
Menu subject to change.
Various dietary requirements catered for, please speak with one of our team.