On the menu: Salopian Inn, Leonards Mill and The Currant Shed

On the menu

Photography by Heidi Lewis.

The Salopian Inn

Dedicated to producing and presenting the finest local ingredients complemented by an extensive array of wine, gin and cocktails, The Salopian Inn serves the colours and tastes of McLaren Vale in a glass and on the plate. Chef Karena Armstrong and Innkeeper Alex Marchetti say: ‘We have created a style of hospitality that is uniquely our own and very much driven by what we grow in our garden, offering big city hospitality and products in a relaxed and truly beautiful location.’ The team at The Salopian bring their philosophy on delicious, eclectic, regional cuisine from farm to plate with style, taste and love.

Fair Fish SA Pickled Garfish, Roasted & Pickled Eggplant, Almond, Chilli & Tomato. Dressing: The garfish is sourced from Fair Fish SA. It’s grilled and then lightly pickled. The eggplant, chilli and tomato from The Salopian’s garden are the flavours of summer.

Leonards Mill

The approach to food at Leonards Mill is to use the whole animal and whole plant: nose to tail and root to leaf. It’s their way of paying respect to the produce, while also being more sustainable and reducing wastage. Sourcing produce from familyowned and run farms on the Fleurieu Peninsula, the menu is extremely seasonal and is constantly changing, depending on what local producers have growing, supplemented by flowers, herbs, fruit and vegetables from their own gardens. They choose to support regenerative farming, seeking out producers who grow only what works well in their soils. Their philosophy to support local and reduce food miles extends to their wine and beer lists.

Myponga beetroots, pickled golden beetroot, raw candy stripe beetroot, Inman Valley Lilyarra goat curd, liquorice crumb, red vein sorrel. Dish matched with Moorak Pinot Noir.

The Currant Shed

Chef Wayne Leeson and team create seasonally (and daily) changing menus that are eclectic and edgy. The restaurant prides itself on fresh, locally sourced ingredients from their kitchen garden as well as a selection of local suppliers producing the best the region has to offer. ‘It’s about environmental sustainability but also community sustainability. We are stronger together than we are as individuals,’ says Wayne.

Seafood, succulents, coconut and lime. Infused coconut cream poached seafood and bok choy, prawn bisque, chilli oil, finger limes, ice plant, beach bananas, crispy vermicelli and fried ginger. Dish matched with newly released 2019 Shottesbrooke Single Vineyard Series ‘Adelaide Hills’ Chardonnay.