A restaurant and cellar door located in an 1851 McLaren Vale homestead, the Salopian Inn has a long history of being run by talented women, a tradition that is upheld today by chef Karena Armstrong and Heirlooms Vineyard winemaker Elena Brooks. The kitchen sources local ingredients for Armstrong's contemporary menu, including fruit, vegetables and herbs from its own organic garden. Expect steamed berkshire pork buns, Asian-style blue swimmer crab omelette and Moroccan-spiced duck.