The Salopian Inn is a regional restaurant with great soul and character. The 1851 homestead, surrounded by vineyards, has been a destination restaurant for more than three decades.

Since 2012, it has been in the capable hands of chef-owner Karena Armstrong who is driven by a genuine commitment to local, seasonal foods. She’s backed by a well-oiled kitchen team and front of house staff who consistently deliver warm, professional service.

The modern Australian menu is interwoven with Asian influences such as a free-range smoked pork and coconut pancake with salty peanuts and a ginger-shallot dressing.

Nomad Farm chicken with radish cake, kitchen garden greens and steamed shallot buns is ideal for two to share. A cassoulet of muscovy duck, Boston Bay blood sausage, Howie Hill Farm pork, cannelini beans and sourdough crumb is exceptional.

Comfort food desserts have a modern edge such as vanilla rice pudding with caramelised apples and roasted white chocolate ice-cream.

The historic restaurant has a few different dining nooks while an open kitchen, flooded with natural light, offers a chance to see the chefs at work. The bar is backed by 230 gins from around the globe or descend the stairs to a well-stocked wine cellar and choose your own bottle.

This review originally appeared on adelaidenow.com.au.