Salopian Inn

Set on the corner of McMurtrie & Willunga Road - the Main road out of McLaren Vale heading to Willunga:

Open : Open for lunch every day except Wednesday and for Dinner on Friday and Saturday nights from 7.00 pm

Seats 60 people in three separate spaces, two private rooms can accommodate up to 30 people and one small room up to ten people, outside an additional 20 seats.

Salopian Inn, a multi award-winning restaurant, housed in a nineteenth century stone building, specialises in regional food. For sixteen years, under the perfectionist guidance of Philippa Forrester, the Inn developed its significant national and international reputation on the excellence of its food and friendly and professional service.

There has been so much written about this Inn. Its food, its famous cellar and its numerous awards for excellence. Pip Forrester established her eatery in an early colonial sandstone cottage on the outskirts of McLaren Vale, overlooking the geometric shapes of the vineyards as they march outwards towards the Sellicks Hill ranges.

Handing over the reigns to her brother, Michael Ewars, with equal dedication to regional excellence, this is a place for many occasions. Michael continues the tradition of sophisticated high quality food with attention to all the details. Seasonal menus ensure that diners get the very best of the region with specialties focusing upon the seafood of the gulf waters.

The wine selection showcases a great range of local wine, and an extensive selection of older wines. A knowledgeable host is always on hand to assist you with your selection.

Menu Example

Published opinions

Gourmet Traveller Restaurant Guide Australia 2004,'menu is a showcase of produce from McLaren Vale and the Fleurieu Peninsula, all beautifully cooked and presented...the cellar contains a good selection of local wines and interlopers from other regions...This former country inn has several dining rooms that feature open fires in winter.' The Weekend Australian, Life, 24-25/5/2003, Deborah Bogle, 'it was all so blissfully rustic, the rural practicality of payment in kind adding to the charm of the casual, friendly place, with its pot-belly stove pumping out heat on a cold southern night.' The Sydney Morning Herald, Good Living, 12/11/02, Nigel Hopkins,'personifies the essence of regional cuisine'

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