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

  • Freshly shucked Stansbury ‘Pacific Estate’ Oysters
    3.50 each
    Pikes mignonette dressing/ Fried with bonito mayo & wasabi roe/Natural with lemon
  • House-baked ciabatta
    8
    cultured butter, estate-grown olive oil
  • Local marinated olives
    6
    spiced parmesan shortbread
  • Trio of salumi
    12
    ortiz white anchovy, reggiano, baby capers

Entrees

  • Roasted pumpkin raviolo
    24
    burnt butter, reggiano, capers, spiced seeds, hazelnuts
  • Seared scallops
    25
    cauliflower puree, fried cauliflower, tomato powder, mustard leaf, watermelon radish
  • Spice fried quail
    22
    pickled veg, kewpie, miso egg
  • Seared kangaroo loin
    22
    heirloom beets, basil, goats curd, Pike & Joyce cherry, Pike's vincotto
  • Spiced blue fin tuna
    25
    white bean, citrus, watercress, hazelnut, witlof, basil oil

Mains

  • “36° South” scotch fillet
    38
    glazed shallots, Little Bunyip king oyster mushroom, Pikes Genuine Stout mustard, black garlic, Pikes Cabernet jus
  • Buttermilk marinated “Wunderbar” rump of lamb
    38
    spiced grains, roasted lemon, kale, smoked eggplant, puffed rice
  • SA Seafood hot pot
    38
    market fish, squid, pipis, white beans, carrot puree & saffron broth
  • Free range pork belly
    36
    salt baked celeriac, remoulade, roasted chestnut, green olive, jus

Sides

  • Pan fried brussel sprouts
    14
    chorizo, pangritata
  • Salted baked baby beetroots
    13
    verjuice sultanas, radicchio, goats fetta, toasted walnuts
  • Paris mashed potato
    15
    Paris mashed potato, herb butter & truffle oil

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
  • S’more
    16
    Tawny marshmallow, graham cracker, caramel gelato, chocolate fudge & salted macadamias
  • Brioche bread & butter pudding
    16
    drunken prunes, cinnamon gelato, candied nuts
  • Baked Milawa Camebert 150gm
    21
    Served with crisp fruit bread & Bryksy's local blue gum honey

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
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