Redsalt Restaurant – New Summer Menu 2015

The Adelaide Food Central team were invited to attend Redsalt’s Summer menu launch. All food and beverages were provided on behalf of Crowne Plaza Adelaide.

Signage
Signage

There’s a common perception that hotel food is substandard, and with that in mind, guests usually dine out at nearby restaurants. Redsalt is one of the few hotel restaurants in Adelaide that bucks the trend by providing quality dishes using premium locally sourced ingredients.

Inside
Inside

The decor is elegant and stylish with magnificent high ceilings and wide open spaces. The floor to ceiling windows maximise the amount of natural light making the space light and airy.

Bread
Bread

The Cold Pea Soup was served with a pepper crisp that was topped with goat cheese cream, fresh peas and mint. The soup was well flavoured and had a nice thick consistency. The cheese cream was soft and delicate, and complemented the soup well. The crisp was wafer like and added a nice firm texture. The inclusion of mint was refreshing and made the dish more balanced.

Warm Pea Soup
Cold Pea Soup

The Classic French Duck and Pork Rillette was served on top of aromatic bread. The rillette is essentially a pate that was well refined and well flavoured. The bread was nice and crusty, while the pickles added a touch of crunch and tang.

French Duck and Pork Rillette
French Duck and Pork Rillette

The Beetroot and Cashew Cheese Ravioli had a filling that was soft and delicate. The natural sweetness of the beetroot and the crunchiness of the cashew provided good contrasting flavours and textures.

Beetroot and Cashew Cheese Ravioli
Beetroot and Cashew Cheese Ravioli

The Proscuitto Wrap came with a homemade kim chi and olive puree. The proscuitto was firm and wrapped around a solid piece of mozzarella cheese. The saltiness from the proscuitto was complemented by the olive puree. The kim chi lacked any spiciness, but provided a nice crunchy texture.

Proscuitto Wrap
Proscuitto Wrap

The Smoked Coorong Mullet was served with a broadbean and daikon puree and pink peppercorn dressing. The mullet was soft and delicate with strong smokey flavours. The strong spicy flavours of the peppercorn made the dish well balanced.

Smoked Coorong Mullet
Smoked Coorong Mullet

The Heirloom Tomato Salad was served with a buttermilk gel, balsamic pearl and organic herbs. The tomatoes were sweet and firm, and were complemented by the tangy vinegary taste of the pearl.

Heirloom Tomato Salad
Heirloom Tomato Salad

The Angus Pure Beef Fillet came with a garlic and horseradish puree, shaved asparagus, smoked lardon, sweet sultana and red wine sauce. The beef fillet was a nice size and was cooked to perfection. The meat was lean and tender, with a lovely pink centre. The pungent horseradish puree was complemented by the sweetness of the sultanas.

Angus Pure Beef Fillet
Angus Pure Beef Fillet

The Pork Neck was served with a sweet potato puree, pickled radishes, granny smith salad and port reduction. I actually didn’t get to try this dish, but I was told it was well executed.

Pork Neck
Pork Neck

The Vodka and Lime Risotto was topped with an organic pea and mint salad. The rice was a little on the firm side and the dish itself was a little buttery. I think it comes to down to personal preference as to whether you like this dish or not.

Vodka and Lime Risotto
Vodka and Lime Risotto

The Pan Seared Ocean Trout was served with a beetroot puree, fennel and pernod compote, fresh fennel salad and lime gel. While I only got to try some of this dish, I can verify that the skin was nice and crispy, while the fish was soft, delicate and perfectly cooked.

Pan Seared Ocean Trout
Pan Seared Ocean Trout

The Coffee Trilogy from front to back consists of

  • Coffee and Grappa Ice Cream
  • Chocolate and Coffee Mousse with Almond Croccante
  • Nonna Lucia’s Tiramisu

For lovers of coffee and dessert, this is a dream come true. The Coffee and Grappa Ice Cream had strong notes of brandy which complemented the rich coffee flavour. The Chocolate and Coffee Mousse was the highlight as it was smooth and decadent. The almond croccante, the mousse was sitting on top of, provided a crunchy chewy texture. The Tiramisu was fairly stock standard with a good combination of cream and sponge filling.

Coffee Trilogy
Coffee Trilogy

As someone that doesn’t normally visit hotel restaurants, I was thoroughly impressed. The staff were friendly and accommodating, and the service was exceptional. Drinks arrived promptly and plates were cleared as we finished. Combine this with the casual relaxed atmosphere and the premium quality dishes, and you really can’t go wrong. Redsalt’s menu is very exciting and one to look out for in the Summer months.

WHERE: 16 Hindmarsh Square, Adelaide

Redsalt on Urbanspoon

 

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