AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards

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Serafino Restaurant

Serafino Restaurant

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The Kitchen at Bec Hardy

The Kitchen at Bec Hardy

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Vale Restaurant & Bar

Vale Restaurant & Bar

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Best Known For

Pork Dumplings, Chinese Pork Buns. *Menu changes weekly, using seasonal produce.

About Salopian Inn

The Salopian Inn has recently been renovated and has reopened with a menu focus on seasonal produce with a constantly changing menu.

Salopian Inn Menus/Downloads

Location & Map

Cnr McMurtrie & Main Roads, McLaren Vale 5171 SA - See Map

Opening Hours

Lunch: 7 Days 12pm - 5pm Dinner: Thu,Fri,Sat 6pm - 12am

Groups & Functions

Bespoke Menu.

  • Up to 100 Guests
  • Birthday Party
  • Charity Event
  • Christmas Party
  • Cocktail Party
  • Corporate Function
  • Dinner Party
  • Engagement Party
  • Hens & Bucks Night
  • Product Launch
  • Wedding

Leave a Review

Member Reviews (4)


Superb meal,lovely ambience
Great service-highly recommend


Amazing food and service.
My special Valentine's evening was made delightful with a exciting set menu at a very reasonable price. One thing I was pleasantly surprised with was our waiter for the night asked if we had any allergies or food intolerances before any food came out. Our waiter was quick, efficient, professional and smiling. The set menu on offer had 8 courses that were executed very well, perfectly timed and had vibrant but balanced flavours. It was a nice romantic evening, not too noisy, a little cosy. An overall delightful experience.


part 2....thick rump cooked perfectly with some lovely steamed greens on the side. With no room left for desert, we headed off to visit a winery feeling very happy that we chose Salopian Inn for lunch. A truly memorable experience!


Visiting from the Gold Coast, we recently enjoyed a fantastic lunch in this delightful place. We started with a glass of Prosecco as we pondered the delighful offerings on the menu. Although tempted by the 168 different Gins on offer we chose a Spanish Albarino to accompany our first course of boned deep fried quail served on a fresh and spicy salad, and steamed Pork buns all of which was shared around the table. Between courses we visited the basement cellars to chose a red for the main. The cellar had a terrific offering of local as well as other regional varieties and we decided on an Adelaide Hills Tempranillo to go with our mains of slow cooked lamb necks, seafood curry, thick