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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.


Winter 2018

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


Small Delights

Laucke Flour Sourdough Bread & Our Own Fleurieu Butter – Inn Keepers Gift to You

Boston Bay Berkshire Pig Capocolla [Cured Shoulder], Parmesan & Grissini $18

Lime Pickled St. Vincent Gulf Garfish, Beetroot, Avocado & Buttermilk Dressing $22

Corned Beef, Potato & Buffalo Fetta Croquettes, Pastrami Spiced Carrots & Mustard Mayo $20

Soy Braised Kangaroo Tail, Chilli Caramel & Szechuan Salt $20

Steamed SA Prawn Co-op Dumplings, Pickled Ginger, Roasted Chilli Dressing & Coriander $22

Fried Radish Cake, Pickled Shiitakes, Fermented Radishes & Fermented Chilli Dressing $20

Steamed & Fried Warrigal Green, Miso & Black Bean Buns, Home Style Chilli Sauce [2 piece] $12

Steamed Boston Bay Berkshire Pork Buns & Home Style Chilli Sauce [2 piece] $12


Substantial Delights

Roasted Spencer Gulf Snapper, Miso & Shiitake Broth, Steamed Cabbage Togarashi $MP

Myponga Lamb Neck Tagine, Pilaf Rice, Almonds, Barberries, Roasted lemon and Tahini $32

Taleggio & 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, Creamed Leeks, Pearl Barley & Butter Poached Radish $33

‘Sleepy’s’ Coorong Free Range Duck, Soy, Orange & Star Anise Sauce, Bok Choy, Shallot Pancakes [1/2 duck great to share] $65

4 Week Dry Aged & Grass Fed Beef Steak – Roasted Parsnip, Celeriac, Yorkshire Pudding &  Horseradish Cream

  • 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

Fried Bread, Ellis Bacon, White Anchovies, Salad Leaves & Buttermilk Dressing $13

Kitchen Garden Leaf Salad & Red Wine Vinegar Dressing $9

Steamed Mixed Greens & Herb Butter $9


Sweet Delights

Vanilla Ice-Cream Sandwich – Orange & Caramel Parfait, Chocolate Biscuit & Coffee Caramel $16

Toasted Meringue, Lime Curd, Yoghurt Sorbet, Pages Flat Kiwi Fruit & Lemon Balm $16

Fennel Seed & Honey Panna Cotta, Candied Orange, Orange Sorbet and Almond Biscotti  $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.