SLATE Restaurant Head Chef, Max Stephenson, comes to us with a wealth of experience after 5 years as Executive Sous Chef at Hatted Restaurant The Source at MONA.

Our Philosophy

SLATE is at the heart of everything we do at Pikes. Our vineyards sit on an ancient bed of 500 million-year-old stone that has been our foundation and the critical element in shaping the wines we produce.

The Philosophy at SLATE Restaurant is to simply showcase our wines accompanied by the amazing produce that is grown in and around our region.

“The farmer to chef process is very important to me. For us to cook the food, someone has had to put a lot of effort into growing it. I love the story behind that and I want their story reflected in my food. Treat the food with respect and understand it for what it is and where it’s come from.”

Slate Restaurant Clare Valley South Australia - Logo Dark

Starters

  • Fried zucchini flower
    4 each
    stuffed with house made ricotta, citrus mayonnaise, lemon verbena powder
  • Local marinated olives
    6
    parmesan shortbread
  • House-baked ciabatta
    6
    cultured butter, estate-grown olive oil
  • Trio of salumi
    10
    served with ortiz white anchovy, reggianno, baby capers

Entrees

  • Cow’s milk burrata
    24
    fresh tomato, olive, rye crisps, bay, lovage oil
  • Grilled SA octopus
    24
    romesco, pickled basil, olive
  • Local asparagus
    22
    quail egg, pickled onion, green olive salsa, pangritata, estate-grown olive oil
  • Iberico Jamon
    22
    heirloom beets, basil, goats curd, Pike & Joyce cherry, Pike's vincotto
  • Yellowtail kingfish sashimi
    24
    gazpacho vinaigrette, garden radish, avocado mousse, pea tendril

Mains

  • “36° South” scotch fillet
    38
    glazed shallots, Little Bunyip king oyster mushroom, Pikes Genuine Stout mustard, black garlic, Pikes Cabernet jus
  • “Wunderbar” rack of lamb
    38
    harissa, tarator, pumpkin, grilled spring onion, almond crumb
  • Pan-seared market fish
    36
    fennel soubise, burnt lemon, sautéed sea greens, pea, pickled samphire
  • Ancient grain tajine risotto
    30
    tomato, pumpkin, zucchini, spiced nuts, fried saltbush
  • Free range pork belly
    36
    apple & blackberry, baby carrots, cauliflower, semi dried tomato, onion caramel

Sides

  • Salad of mixed leaves
    12
    radishes, fennel sprouts, spiced pepitas, Pike's Riesling dressing
  • Smoked local greens
    14
    walnuts, buffalo curd, gazpacho, nori
  • Roasted local potatoes
    12
    herb butter, rosemary sea salt

Kids

  • Grilled steak
    12
    greens, roasted local potatoes
  • Pan seared fish
    12
    greens, shoestring fries
  • Bolognaise with orecchiette pasta
    12
  • Vanilla bean icecream
    4

Dessert

  • Affogato
    12
    with house made Baileys gelato
  • Lenswood apple tarte Tatin
    16
    candied nuts, Bryksy’s local blue gum honey gelato
  • Sheeps milk yoghurt parfait
    16
    blood peach, brewers malt meringue, plum powder

Cheese

  • Cheese Board
    Choice of 2 for $32 | all 3 for $39
    Berry’s Creek Mossvale Blue (Vic) 50gm, Pyengana Cloth-Matured Cheddar (Tas) 50gm, Trinity Cellars Brie (SA) 50gm Served with house-made fruit bread, sesame lavosh, Bryksy’s local blue gum honey, pickles

Wine List

  • SLATE Restaurant is a showcase of the wine we make at Pikes. Our full range of current vintage wines is available with a limited selection of Reserve and back vintage wines. We also have a guest list of a few of our favourite local international producers.
AS WE STRIVE TO ACHIEVE THE HIGHEST QUALITY FOR OUR CUSTOMERS ALL MENU ITEMS ARE SUBJECT TO AVAILABILITY

Instagram

 

Family Owned | Local Produce | Estate Grown Wine | Beer Brewed on-site
#SlateAtPikes