For over six 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
Cheese $15 per 50g
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
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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