The Salopian Inn — Restaurant in Adelaide

ORDERED: 🌾 Steamed buns with chilli & garlic sauce: and boston bay free range berkshire pork, ginger & hoisin ($8.00) ​🥟 Salopian dumplings: Nomad Farms Chicken & Spencer Gulf prawn, ginger, spring onion, pickled ginger, roasted chilli & coconut dressing and coriander ($25.00) 🦑​ Charcoal Grilled cape calamari: kohlrabi, pickled green tomatoes, pork fat taramasalata and fried bread ($28.00)

🥞 Kimchi pancake: with szechuan pepper tofu, sesame, watermelon radish and basil mint ($30.00) 🍝​ Cavatelli: with grass fed beef ragu, fennel, fior di latte and roasted ricotta ($38.00) 🥩 Kangarilla T-Bone (650g) steak: with charred onions, chimichurri beef 'butter' and jus ($85.00) 🥔​ Crispy Kipfler potatoes: with salsa verde and parmesan ($12.00) 🥗 Kitchen garden salad greens: with mustard vinaigrette ($9.00)

I shared this food between 5 people. I paid $54.00 for my portion!

REVIEW: ❤️ My favourite at Salopian Inn was the Kangarilla T-bone and the crispy kipfler potatoes! Unlike what we were hoping with the Kangarilla steak (a steak cross between a Kangaroo and a Gorilla?!), I believe Kangarilla is a place in SA. Nonetheless, the medium rare was cooked to perfection and the kipfler potatoes the perfect, crispy, savoury, accompaniment. We demolished the kipfler potatoes SO FAST! 😍😍

✔️​ I also adored the charcoal grilled calamari. There's something so delicious and addictive about a calamari cooked perfectly, with a smoky aftertaste that hits the spot every time.​ 🤩

❌​ Least favourite for us were the steamed buns. I see what they were trying to aim for, but I was looking forward to fluffy white Chinese steam buns. The ones we ate were a little dry and the pork wasn't memorable. ​😥

✔️ Service was very engaging, and the brunette waitress was very bubbly and fun. I appreciated her passion for the food and how everything was local! 🙏​ Definitely adds a special touch knowing the majority of ingredients were...

Out in #McLarenVale to @SalopianInn, plenty of ingredients grown on-site, time for the Feed me menu.

Snacks Paroo kangaroo tartare, all spice, parsley, lemon, chilli, potato crisp - love the crispy wafer, the tender kangaroo, slight hit of acidity and the chilli adds a nice touch of flavour

Chicken liver parfait - a lovely smooth chicken pate is so flavoursome atop the soft brioche and the crunch of fried onions.

Entree Pickled Tommy Rough Quote an oily fish but balanced by the pickling and is a lovely dish enjoyed with the other pickled veggies and the whipped goat's cheese.

Salopian dumplings - Boston Bay pork, pickled ginger, spring onions, roasted chilli, sesame salt Wow, these dumplings are superb! Soft silky smooth skin, delicious pork filling but it's the perfect balance of the salty sweet spicy sauce which elevates the dumpling's taste. I also like the crunchy deep fried onions.

Slow braised kangaroo tail I really like the use of Asian flavours with an Australian protein. Slightly fatty kangaroo tail cooked long and slow so it is falling off the bone and covered in a sticky sweet and spicy sauce, this is very tasty.

A palette cleanser of lemon and peach sorbet which is refreshing and very tasty.

Main Pork, crispy kipfler potatoes, salsa verde, Parmesan, rocket salad The crispy potatoes are crispy and very very moreish, you just keep coming back for more! The 2 pork slices are tender and paired with a lovely sauce with a touch of sweetness. Eating the pork and potatoes with some rocket helps take the edge off the sharp flavour it gives.

Dessert House made doughnut filled with apple mulberry, sitting atop cottage cream The doughnut is tasty with the fruit filling and the cottage cheese adds a level of creaminess and body to the dessert. Nice way to end the dining experience.

#feedme #kangaroo #chockenpater #dumplings #friedpotato #doughnut #sweettooth...

Every now and then, I find myself speechless. It doesn't happen very often, but there are no real words to describe this little patch of paradise nestled in the landscape of McLaren Vale.

It's so easy to overlook the importance of produce when it comes to delivering a world-class meal. So many chefs say it. 'Produce is the most important thing'. But then continue to import oranges from Spain and avocados from California in an attempt to glorify their overly complicated and soulless dishes.

Not this Inn.

This venue spits in the face of modern dining in Australia.

I have over 12 years of hospitality experience, working with some of the most renowned chefs in the world. This venue hits the mark on a level I've never experienced. The soul and heart of the kitchen resonate from each bite of their passionate cuisine. Anyone who doesn't enjoy the produce here is probably a victim of becoming used to the tastless and bland mass-produced products that are shoved in consumers' faces. This is what real food should taste like.

The service is real. There is no politeness on the verge of coldness. Just pure warmth and pure understanding.

I know it might sound like I've been paid to do this review, but I assure you, the meal I had here has left me with no choice but to let the world know. A truly gorgeous experience, almost begging me to make the sea change from Sydney so that I can find myself at the Salopian Inn, time and time again.

Thank you, guys, for feeding...