Salopian Inn

You can feel the love that has gone into every aspect of dining at the Salopian Inn. The home-grown veg … the happy kitchen … the exhilarating plates … the warmth of the waiting staff.

Food at the Salopian Inn, McLaren Vale. Picture: Tom Bowden

Cnr Main and McMurtrie roads, McLaren Vale

[phone]

salopian.com.au

You can feel the love that has gone into every aspect of dining at the Salopian Inn. The home-grown veg … the happy kitchen … the exhilarating plates … the warmth of the waiting staff. All loved up, they are.

So while the Salopian was named The Advertiser’s 2018 Restaurant of the Year, and co-owner and head chef Karena Armstrong is one of the state’s highest profile food stars, the praise was never likely to go to their heads.

If anything, the package now is even better, as the restaurant continues to perfect its natural country casual sensibilities with fully professional hospitality, all neatly married to Karena’s worldly menu, a creative and regional-sympathetic wine collection — and a huge gin list to make any thirsty soul salivate.

Dumplings at the Salopian Inn. Picture: Naomi Jellicoe

Salopian’s complete approach begins with its own organic fruit, vegetable and herb garden, the produce appearing in virtually every dish to supreme flavour and freshness effect, while other like-minded SA producers add their touches across the menu.

Spencer Gulf prawn dumplings with pickled ginger, coriander and black vinegar/chilli dressing are fabulous, so too smoked cauliflower pakora with hummus, fenugreek, cumin curry leaf and chilli, both dishes highlighting the kitchen’s mastery in various cultural genres. Pork buns are mandatory; the braised kangaroo tail with Asian leanings is a must.

More substantial serves are equally diverse, moving from a smoked pork and kim chi pancake to spiced beef and haloumi gozleme to a dreamy pie filled with confit chook from local hero producer Nomad Farm.

All plates are packed with generous flavour and aromatic exuberance, imbued with huge passion from the kitchen and served with warmth and friendly humour.

With desserts such as a chocolate, marscapone and rhubarb gateaux on the menu, how can you possibly say no?

• Hours: L Mon-Sun D Thurs-Sat
• Bill: E $12-$20 M $30-$67 D $12-$18
• Wine: Wine list plus BYO | Corkage $20
• Chef: Karena Armstrong