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Our Seasonal Menu

Spring

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 five 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.

Menu subject to change. Various dietary requirements catered for, please speak with one of our team.


Small Delights

 

  • Red Braised Paroo Kangaroo Tail + Chilli Caramel + Pickled Cucumber + Radish Pods $22
  • Hiramasa Kingfish Sashimi + Salsa Verde + Lime Yoghurt + Spring Onion Oil + Tortilla Crisps $22
  • Smoked Fish Fritters + Radicchio + Radish + Bocconcini $20
  • Dirt(y) Inc. Kabuli Chickpea Panisse + Tahini + Baby Fennel + Pine Nuts + Chilli $20
  • Spencer Gulf King Prawn Dumplings + Roasted Chilli + Coriander + Pickled Ginger $22
  • Kitchen Garden Spring Veg + Beetroot Hummus + Pepitas + Charred Lemon Salsa  $20
  • Steamed Buns
    • Red Braised Free Range Pork + Ginger + Hoisin $6
    • Roasted Pumpkin + Miso + Garden Greens (Fried) $6

 

 

 

 

Substantial Delights

  • Fried Silken Tofu + Shiitake Broth + Goolwa Oyster Mushrooms + Kimchi + Pickled Turnips + Furikake $28
  • Dry Aged Grass Fed Beef Pie + Lard Pastry + Potato + Parmesan + Garden Greens $32
  • FairFish Pt Broughton Garfish + Carrot + Cardamom Puree + Asparagus + Broad Beans + Snow Peas + Pine Nuts $32
  • Braised Lamb Neck Tagine + Dirt(y) Inc.Chickpeas + Braised Broad Beans + Lemon- Chilli Pickle + Labne $32
  • Nomad Farm Confit & Roasted Chicken + Smoked Ricotta + Garlic & Sourdough Sauce + Snow Peas + Pickled Onion$33
  • Char Sui Free Range Pork + Crispy Rice + Cos + Coriander + Pickled Shiitake + Nouc Cham  $34
  • Charcoal Grilled 21 Day Dry Aged Grass Fed Beef Steak + Slow Roasted Onion + Honey Mustard Beef ‘Butter’ + Jus
    • Rump (300gms) $38
    • T-Bone (650gms) – great to share $69

On The Side

  • Lard Roasted Potatoes + Salt + Sherry Vinegar  $9
  • Kitchen Garden Salad Greens + Mustard Vinaigrette Dressing $9
  • Steamed Mixed Greens + Paris Creek Butter  $9
  • Hand Cut Chips + Roasted Garlic Mayonnaise $9

Sweet Delights

  • Negroni Baba +Bay Leaf Custard + Almond Praline + Rosso Caramel Golden Raisins $16
  • Rhubarb &  Almond Galette + White Chocolate Buttercream + Rhubarb Sorbet  $16
  • Coconut Custard + Dark Chocolate Sorbet + Candied Hazelnuts + Adelaide Hills Strawberries$16
  • Salopian Ice Cream Sandwich – Orange & Vanilla Parfait + Dark Chocolate Almond Meringue + Orange Caramel + Fennel Chocolate $16
  • Affogato – Vanilla Ice Cream + Dawn Patrol Coffee + Your Choice of Alcohol $18
  • Sorbets – Orange & Negroni &/or Coconut Black Sesame $12

 

 

 

 

 

Cheeses

Cheese $15 per 50g

  • Brillat Savarin – Triple Cream – Dairy Cow’s milk – Burgundy – France
  • La Vera Belmondo – Blue Mould – Buffalo Milk – Adelaide Hills
  • Mont Priscilla – Semi Hard –Raw Cows Milk – Adelaide Hills

 

Can't decide? Feed Me

$70 Feed Me Menu

Entrée – Shared for the table

Pickled York Peninsula Garfish + Fennel + Kefir + Horseradish + Garden Herbs

Paroo Kangaroo Tartare + Salted Lemon + Chilli + Green Olives + Crisps

Steamed Port Lincoln Prawn Dumplings + Roasted Chilli + Coriander + Ginger

Adelaide Hills Duck Breast + Curry Leaves + Beetroot + Red Chilli + Fenugreek Yoghurt

 

Main Course – Shared for the table

Chargrilled Hiramasa Kingfish + Salted Celeriac + Caraway + Roast Beetroot + Fennel + Kefir

Chargrilled Dry Aged Kangarilla Rump Steak + Shallots + Thyme Butter + Horseradish

 

Lard Roasted Potatoes + Salt + Lemon

Kitchen Garden Leaf Salad + Mustard Vinaigrette Dressing

 

 

$85 Feed Me Menu 

Entrée – Shared for the table

Pickled York Peninsula Garfish + Fennel + Kefir + Horseradish + Garden Herbs

Paroo Kangaroo Tartare + Salted Lemon + Chilli + Green Olives + Crisps

Steamed Port Lincoln Prawn Dumplings + Roasted Chilli + Coriander + Ginger

Adelaide Hills Duck Breast + Curry Leaves + Beetroot + Red Chilli + Fenugreek Yoghurt

 

Palate Cleanser

Kitchen Garden Grapefruit Sorbet

 

Main Course – Shared for the table

Chargrilled Hiramasa Kingfish + Salted Celeriac + Caraway + Roast Beetroot + Fennel + Kefir

Chargrilled Dry Aged Kangarilla Rump Steak + Shallots + Thyme Butter + Horseradish

 

Lard Roasted Potatoes + Salt + Lemon

Kitchen Garden Leaf Salad + Mustard Vinaigrette Dressing

 

 

Dessert – Individual Plate

Quince Pudding + Candied Ginger + Malt Ice Cream

 

 

 

 

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

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