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Finalists for Bar of the Year 2018
28.07.2017

Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Salopian Inn
Modern Australian
  • Cnr McMurtrie & Main Rds,
    McLaren Vale, SA
  • (08) 8323 8769,
    www.salopian.com.au/
  • Lunch Mon-Sun noon-3pm

    dinner Thu-Sun 6pm-9pm

Salopian Inn
-35.229609,138.551035

Convivial vibes and generous spirit inform proceedings in this handsomely revived 1850s inn. Chipper staff lead you to rustic table settings in eclectically furnished rooms, then down to a cellar packed with local and imported reds. Or you can taste one of the 200 gins displayed behind the bar. Start by cosying up to a Kangaroo Island Spirits gin with grapefruit zest, green olive and rosemary, then team it with sashimi of Port Lincoln tuna in a miso-based sauce with radish, cucumber ribbons and cheek-sucking lemon. Another entrée, steamed pork buns, is a little less exciting. Among the main courses, the fish-of-the-day snapper, hiding under a messy orange and green coverlet of baby carrots, harissa and fragrant coriander, is superb in both flavour and texture. Round off the meal with citrus trifle in a cocktail glass and an aromatic local roussanne - straw-coloured like the Willunga escarpment out the window. 


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $10-$24

    M $29-$35

    D $12-$18

  • Feature:
  • BYO
    Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Karena Armstrong

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