The Vale Inn Tap House & Kitchen in Mclaren Vale Menu -

Potato, Kale & Green Olive “Pie”, Cauliflower, Fennel Salt $26
Middle Eastern Seafood Stew, Kabuli Chic Peas, Saffron & Coriander $34
Najobe Farm Hare Confit, Potato Gnocchi, Tomato & Green Beans $30
Roasted Free-Range Chicken, Baba Ganoush, Almond & Red Grape Salad $32
Slow Braised Lamb Neck, Preserved Lemon & Lentil Salad, Yogurt Flat Bread $30
Chinese 5-Spice Free Range Duck, Sesame Pancakes, Blood Plum Sauce, Cucumber Salad [d Duck - Great to Share] $50
Local Dry Aged, Grass Fed Beef Steak – Smoked Bacon, Roasted Shallots, Creamed Garlic & Black Truffle Mustard - Beef Steak from the Rump [300g] $32
Local Dry Aged, Grass Fed Beef Steak – Smoked Bacon, Roasted Shallots, Creamed Garlic & Black Truffle Mustard - Beef Steak from T- Bone [Great to share 600g] $50

Nearby Sample Menus

Loaded Wedges – Leek, Bacon, Melted Cheese, Sour Cream & Sweet Chilli Sauce N/A
- Oven Baked Chicken Breast – stuffed with Haloumi, Semi Dried Tomato, & Baby Spinach on crispy Chat Potatoes with a Creamy Leek Sauce N/A
Smoked Salmon – resting on a Roast Vegetable Tart with a Rocket Salad & finished with a Dill Aioli N/A
- Steak Toppers N/A
Chips & Aioli N/A
Garlic Bread or Seeded Mustard & Parmesan Bread N/A
MSA Premium Beef at its best -
- Marinated Pork Scotch Fillet – topped with a Beetroot & Apple Jam resting on Herb Garlic Potatoes Finished with a Cider glaze N/A

Lemon Tart - Served with candied clementine, Malibu cream, pistachio fairy floss and lemon sorbet $16.50
Macchiato - shot of espresso with a dash frothed milk $4.00
Seared Barramundi Fillet - Chinese spinach steamed coconut rice and a light green curry saucelight $35.00
Australian organic quinoa - pumpkin, pea, mint and Persian feta salad $10.50
Vegetarian Mushroom Lasagn - With fontina cheese, rocket leaves, local Kalamata olives and napolitana sauce $31.00
Ballotine of Free Range Chicken - Stuffed with Provolone cheese and Willunga almond butter, cauliflower puree, speck ,spinach and currant jusspinach $33.00
Affogato - vanilla bean gelati accompanied with a single shot of espresso $10.00
Beef Tenderloin (220g) - Served with root vegetable Gratin, English spinach and Serafino Shiraz jus $37.00

Meats with Mustard Pear and Prosciutto di Palma N/A
Hand selected, Air Cured and house produced Artisan Salami N/A
Middlebrook Cheese Plate - Served with Pear Paste, Burnt Fig Compote, Fig and Walnut Salami with a Selection of Bread N/A
Baked Bouche Blanc Cheese - With warm Radicchio and Local Baby Beet Salad finished with our Cabernet Balsamic and Truffle Oil N/A
Shropshire (Blue) 30gms - Nottinghamshire, Cow, England N/A
650G Heritage Gallaway Rib Eye - Carved on the bone best served between two accompanied by an assortment of condiments. N/A
Grand Marnier Parfait - With Earl Grey Panacotta, crushed Mandarin and Almond Cantucini biscotto N/A
Rouzaire Fin with Truffle - (White Mould) 30gm, Cow, Rhone Alps, France N/A

Schiaffettoni al Doppio Ragu Large tube pasta tossed with traditional slow cooked ragu sauce, made with selected meats ‘pork, veal & beef’. $22 / $26
Pappardelle del ‘Gladiatore’ Ribbon pasta tossed with chicken, smoked Barossa bacon, peas, parmesan cheese, caramelised onions, hint of garlic & chilli, finished in a cream based sauce. $23 / $27
Anatra all’Aranchia Succulent half roast duck, cavolo nero, baby carrots & orange muscat jus. $34
Pasta with napolitana sauce $10.90
Bruschetta ai Profumi di Bosco Bruschetta bread served with stuffed mushrooms (prosciutto, onions & herbs). Topped with melted taleggio & porcini rocket pesto. $12.90
Medley of oven baked seasonal vegetables $10.90
Porchetta (G) Sliced porcetta, sliced smoked mozzarella & sliced vine ripe tomatoes. Dressed with an olive oil balsamic dressing & orange vincotto. (cold dish) $15.90
Pane al Forno (v) Crusty wood oven bread served with local warm olives, herb sundried tomato butter, & a rocket garlic, olive oil pesto. $8.90