Russell Jeavens, Pip Forrester and now Michael Ewers have looked after Salopian Inn, one of the finest restaurants in South Australia. At night you might miss it and by day you might not bother looking for it in the quest to reach as many vineyards as possible, but Salopian Inn has been a culinary highlight of McLaren Vale for years.
You start the evening by walking into a stark room with few tables, tastefully arranged. The Inn has a beautiful view of grape vines for those lunching. You are welcomed by the staff and encouraged to walk down into the cellar, where there is an extensive range of wines (mainly local) and a willing aide if necessary.
Wine chosen, it is time to lean back into your chair, discuss the events of the day, and begin the essential task of the evening, ordering (well).
The olives and dukkah are both enjoyable ways to settle into the meal. My companion and I shared the tartlet of scallops and the slow roasted pork belly for entree. The ingredients were exquisite and the dishes beautifully crafted.
My partner chose the fish of the day, while I settled for the Wagyu Beef Rump over the Rabbit Pie. It was a tough choice, made more difficult by a lady over my shoulder groaning over the Pie while we waited for our meal to be served. But no matter, the beef arrived and was superb. The Wagyu Beef combined especially well with the Potatoes Roasted In Duck Fat.
After finishing the wine, admiring the surrounds, complementing the attentive staff and paying the hefty bill we left satisfied, almost content.
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