menu

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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.

 

Autumn 2016

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 18 months 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

 

Small Delights

Inn Keepers Gift to You – Laucke Flour Sour Dough Bread, Paris Creek Bio-Dynamic (in conversion) Butter

Salopian Garden Pickles, Woodside Buffalo Curd, Aqua Dolce Beans $18

Sashimi of Port Lincoln Hiramasa Kingfish, Pickled Beetroot, Miso Dressing $22

Steamed Prawn & Blue Swimmer Crab Dumplings, Roasted Chilli Oil & Pickled Ginger $22

Crispy Silken Tofu, Caramelised Beetroot, Fennel, Ginger & Chilli Dressing $20

Steamed Berkshire Pork Buns, Home Style Chilli Sauce $10

Salted Snapper Croquettes, Jerusalem Artichoke, Fennel & Orange Salad $20

Savannah Farm Lambs Tongue, Smoked Eggplant, Pomegranate & Pistachio Salad $20

 

Substantial Delights

Pan Roasted Market Fish, Almond Cream & Roasted Fennel Salad $MP

Birdwood Venison by Deer Farm, Ever Changing Main Course, Ask Your Waiter $MP

Potato Gnocchi, Mushroom Ragu, Basil & Parmesan $29

Roasted Pork Hock, Chorizo & Fried Bread, Braised Pearl Barley $33

White Poached Free Range Chicken, Ginger Broth, Jasmine Rice & Radish Sesame Salad $32

Kangarilla, 4-week Dry Aged, Grass Fed Beef Steak – Confit Carrots, Celeriac & Mustard Butter

  • Beef Steak from the Rump [300g] $34
  • T-Bone [Great to share 650g] $65

Soy Braised Free Range Duck, Orange, Cinnamon & Star Anise Sauce, Shallot Pancakes [1/2 Duck – great to share] $65

 

On The Side

Hand Cut “Blue Moon Potato” Chips, Roasted Garlic Mayonnaise $9

Duck Fat Roasted Potatoes, Rosemary, Lemon & Paprika Salt $9

Kitchen Garden Leaf Salad, Red Wine Vinegar Dressing $9

Salad of Roasted Cauliflower, Spicy Flattened Rice & Hindmarsh Valley Buttermilk Dressing $13

Steamed Mixed Greens $9

Home Style Chilli Sauce for Keeps $10

 

Sweet Delights

Steamed Ginger Pudding, Coconut Sorbet & Coconut Caramel Sauce $15

Urban Sanctuary Honey Pannacotta, Quince Sorbet & Nougatine $15

Salted Caramel, Orange & Chocolate Ice-Cream Sandwich with Honeycomb & Chocolate Sauce $15

Salopian Affogato – Sorbet, Alcohol & Dawn Patrol Coffee $18

Daily sorbet $12

Chocolate Soufflé, Pistachio Toffee, Coffee Caramel & Vanilla Ice-Cream $15

 

Cheeses 50g Each

Ossau Iraty, Semi Hard Sheeps Milk, Aquitaine, France $14

Bay of Martyrs, Blue Vein Cows Milk, South – West Victoria $14

Woodside ‘Monet’, Fresh Goats Milk, Woodside, South Australia $14

Three Cheeses $33

 

Sticky to Complement

2013 Spring Vale LOUISA Sticky Gewurztraminer, Freycinet Coast, TAS $11/$41

1986 Toro Albala Don Gran Reserva Pedro Ximenez $16

 

Menu [pdf download]
Sweet Delights [pdf download]

 

Please note that the use of AMEX attracts a 2.8% surcharge.
Ask us about our $65 Tasting Menu for groups of 10 or more (Dessert not included)
Menu subject to change.