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Our Seasonal Menu

Spring

For over seven years we have been cultivating an organic kitchen garden at my home, with Maddie as its fearless, energetic and dedicated gardener. The garden now provides a large percentage of fruit, vegetables and herbs for the restaurant. It is the heart of who we are as a restaurant. Local, environmental and ethical.  The garden seasons dictate what we cook, preserve and ferment.

Be assured we only use pasture-fed, locally sourced beef and lamb, pasture raised free range poultry and Berkshire pork and South Australian ethically sourced seafood.

We encourage you to put yourself in our hands: Our $85 pp tasting menu showcases our most-loved dishes from the garden, paddock and sea. You will enjoy a selection of entrées, main courses and dessert.

If there are some dishes you would like to try in particular or you have any dietary preferences, please just let us know.

Thank you for your custom,

Karena Armstrong, Alex Marchetti & Team Salopian

For a confirmed booking, please use our real time reservation system.


Small Delights

  • Hiramasa Kingfish Sashimi + Pickled Kohlrabi + Soy Daikon + Garden Horseradish + Dashi Shoyu + Ginger & Onion Oil $20
  • Roasted  Cauliflower  + Saffron Raisins +Roasted Onion Tahini + Parsley Salad $18
  • Charcoal Grilled Line Caught Cape Calamari + San Jose Chorizo + Potato + Sherry & Paprika Vinaigrette $22
  • Salopian Dumplings – Boston Bay Pork, Pickled Ginger, Spring Onion + Roasted Chilli + Coriander + Sesame Salt $22
  • Red Braised Kangaroo Tail + Chilli Caramel + Daikon + Radish + Coriander + Szechuan Salt $20
  • Sourdough & Sauerkraut Pancake + Peas + Fennel + Buffalo Mozzarella $18
  • Steamed Buns with Chilli & Garlic Sauce
    • Free Range Berkshire Pork + Ginger + Hoisin $7each
    • Spicy Potato Curry + Mustard Seed + Turmeric + Fenugreek  (Fried) $7each

Substantial Delights

  • Fairfish Mullet + Caramelised Fennel + Baby Carrots + Smoked Onion Beurre Blanc $33
  • Braised Beef Rendang Roti “Murtabak” + Red Curry Sauce + Fried Onions + Spring Pickles $30
  • Nomad Farms Roasted & Confit Chicken + Brussel Sprouts + San Jose Chorizo + Garlic Bread Sauce $35
  • Cavatelli Pasta + New Season Asparagus + Roasted Garlic +  Preserved Lemon + La Casa Ricotta + Pangrattato $30
  • Lamb Neck Tagine + Turkish Green Beens + Green Olives + Cranberries + Saffron Labneh + Yoghurt Flatbread $35
  • Charcoal Grilled Grass Fed Beef Steak + Parsnip Puree + Garden Leeks + Charred Pickled Onions + ‘Beef’ Mustard Butter
    • Rump (300g) $39
    • T-Bone (600g – great to share) $72

On The Side

  • Hand Cut Chips + Roasted Garlic Mayonnaise  $9
  • Lard Roasted Potatoes + Rosemary + Garlic  $9
  • Kitchen Garden Leaf Salad + Mustard & Apple Cider Vinaigrette Dressing  $9
  • Steamed Greens + Black Lime & Mint Dressing + Almonds $9

Sweet Delights

  • Profiteroles + Salted Caramel Custard + Dark Chocolate Sauce + Boozy Ice-cream $16
  • Orange + Almond Cake + White Chocolate Buttercream + Orange – Butterscotch Swirl Ice Cream $16
  • Salopian Ice Cream Sandwich – Milk Chocolate Parfait + Chocolate Meringue + Espresso Caramel + Honeycomb  $16
  • Brioche & Butter Pudding + Kitchen Garden Rhubarb + Spiced Apple +Cinnamon Custard + Malt Ice Cream $16
  • Affogato – Vanilla Ice Cream + Dawn Patrol Coffee + Your Choice of Alcohol  $18
  • Sorbets – Mandarin &/or Lemon &/or Dark Chocolate &/or Coconut  $12

Cheeses

Cheese $15 per 50g

  • Brillat Savarin – Triple Cream Brie – Dairy Cow’s Milk – Burgundy, France
  • Shadows of Blue – Soft Blue Mould – Tarago River, Victoria
  • Section 28 Mont Priscilla – Semi Hard – Raw Cows Milk – Adelaide Hills

Can't decide? Feed Me

$85 Feed Me Menu 

Entrée – Shared for the table

Dirty Inc. Chickpea Panisse + Charred Lime Salsa + Babaganoush + Marinated Tomatoes + Manchego

Beef Tarate + Salted Lemon + Chilli + Green Olives

Wild Caught Prawn Dumplings + Roasted Chilli + Coriander + Pickled Ginger

Steamed Red Braised Free Range Pork + Ginger + Hoisin Bun

Red Braised Paroo Kangaroo Tail + Chilli Caramel Jam + Pickled Daikon

Palate Cleanser

Kitchen Garden Grapefruit Sorbet

Main Course – Shared for the table

Charcoal Grilled 21 Day Dry Aged Grass Fed Beef Steak + Charred Capsicum+ White Anchovies + Ricotta Salata + Caramelized Onion Jam

Fair Fish Garfish Fillets + Zucchini + Truss Tomatoes + Basil & Almond Pesto + Fried Chickpeas

Lard Roasted Potatoes + Paprika Salt + Sherry Vinegar

Kitchen Garden Rocket Leaf Salad + Mustard Vinaigrette Dressing

Dessert – Individual Plate

Coconut Crème + Dark Chocolate Sorbet + Adelaide Hills Strawberries + Candied Hazelnuts

Petit Fours

This menu is an indication only. Our menu changes regularly with seasonal produce from our Kitchen Garden.

For groups of 8 or more we require you to go on our $85 Feed Me Menu. There is also a $70 Feed Me Menu option please contact us for more information.

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