Salopian Inn review, Fleurieu best restaurants | delicious.SA: Regional 50

Start chatting with Salopian Inn co-owner/chef Karena Armstrong about her restaurant and the conversation will quickly shift to one of two things: gardening or travel.

Salopian Inn’s delicious dishes. Picture: Heidi Who

Cnr Main and McMurtrie roads, McLaren Vale

[phone]

salopian.com.au

Taking a road trip to the Fleurieu? Check out our guide to the region

Start chatting with Salopian Inn co-owner/chef Karena Armstrong about her restaurant and the conversation will quickly shift to one of two things: gardening or travel.

The connection between what happens in the kitchen and what is growing in the backyard of her nearby property is stronger than ever – and that puts a visit to the Salopian close to the top of our regional dining must-dos.

This summer you will find a crop of slender young okra and eggplants in various forms, part of a shift to growing produce that requires less intensive watering. There will also be plenty of apricots and white peaches from the orchard that is rapidly finding its feet.

Other inspiration comes from recent travels, so look out for whole broad beans braised the way they do in Turkey as well as a new beef vindaloo “doughnut” dusted in sugar and spices based on an Indian street snack.

It will join other Salopian signature dishes such as the steamed buns filled with pork (or a vego alternative) and the prawn dumplings that are so popular they are now available in frozen “Salopian at Home” packs.

Still, that doesn’t quite substitute for the joy to be found in taking a seat in one of the rooms inside or out on the verandah and being looked after by a service team with a freaky ability to gauge what you want before you know yourself.

Full list: See the best restaurants across all our regions

• Hours: L Mon-Sun D Thu-Sat 
• Bill: E $6-$22 M $28-$69 (to share) D $12-$16
• Wine: Wine list plus BYO | Corkage $20
• Chefs: Karena Armstrong and Jimmy Toone