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Our Seasonal Menu

Winter

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.

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

Small Delights

Substantial Delights

On The Side

Sweet Delights

Cheeses

Can't decide? Feed Me

Small Delights

 

  • Paroo Kangaroo Tartare + Salted Lemon + Chilli + Green Olives + Crisps $20
  • Pickled Coorong Wild Mullet + Smoked Mussels +Linseeds + Horseradish + Garden Fluff $22
  • Red Lentil Crepe + Smoked Pumpkin + Fried Onions + Curried Egg $20
  • Spencer Gulf King Prawn Dumplings + Roasted Chilli + Coriander + Pickled Ginger $22
  • Quark & Sourdough Gnudi + Heirloom Beetroots + Chard + Lemon $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 + Kimchi + Pickled Turnips + Furikake $28
  • Dry Aged Grass Fed Beef Pie + Crème Fraiche Pastry + Potato + Parmesan + Garden Greens $32
  • Nomad Farms Roasted & Confit Chicken + Spiced Cashew Curry + Roasted Cauliflower Pakora + Candied Chilli + Puffed Rice $33
  • Wild Coorong Mulloway + Jerusalem Artichoke + Caraway + Roasted Beetroot + Fennel + Kefirr $32
  • Confit & Roasted Lamb Ribs + Sichuan Green Beans + Chilli Caramel + Chili Pickle $34
  • Charcoal Grilled 21 Day Dry Aged Grass Fed Rump Steak + Charred & Pickled Onions + Crispy Onions + Honey Mustard Beef ‘Butter’ + Jus $38
  • Red Braised Lenswood Half Duck + Steamed Chinese Broccoli + Chicken & Ginger Broth + Chilli Fried Rice [great to share] $69

On The Side

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

Sweet Delights

  • Salopian Ice Cream Sandwich – Vanilla & Lemon Parfait + Sponge Cake + Chcolate Meringue + Roasted White Chocolate + Lemon Sauce $16
  • Toasted Meringue + Orange Curd + Candied Lemon & Lime + Shortbread $16
  • Garden Quince & Apple Strudel + Malt Ice Cream + Almond Crumb $16
  • Profiteroles + Salted Caramel Custard + Almond + Beach Road Pedro Ximenez Ice Cream $16
  • Affogato – Vanilla Ice Cream + Dawn Patrol Coffee + Your Choice of Alcohol $18
  • Sorbets – Grapefruit &/or Persimmon $12

 

 

 

 

 

 

Cheeses

Cheese $15 per 50g

  • Section 28 Monforte – Semi Hard – Unpasturised Cow’s Milk – Adelaide Hills
  • La Vera Belmondo – Blue Mould – Buffalo Milk – Adelaide Hills
  • Limestone Coast Lady Musgrave – Brie – Lucindale

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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