NSW Restaurants

Redsalt Restaurant: Crowne Plaza Hunter Valley

Redsalt is the flagship restaurant of Crowne Plaza Hunter Valley. Overlooking the golf course, the swimming pool and hotel surrounds, it offers an à la carte dinner menu featuring quality produce and a selection of dishes from the grill. The wine list is extensive and features some of the best Hunter Valley wines as well as a selection of Australian and international wines.

Redsalt Restaurant 

The menu is extensive and is divided into “begin”, “middle”, “from the grill”, “sides” and “finish”.

Wild mushroom puree

Start with an earthy and  moreish “cappuccino” of wild mushroom puree with chive creme fraiche and tarragon oil – shown above is a mini version of a starter ($12.50).

Pacific Oysters

Pacific oysters ($32.50 for 12) are shucked to order and come with a choice of champagne vinaigrette, tomato basil dressing or Kilpatrick.

Caramelised tart

Also from the “begin” menu comes a caramelised tart of golden shallot and baked locally sourced goats cheese with witlof salad ($14).

Confit Duck Leg 

From the “middle” menu, the confit duck leg with cassoulet of white beans, Lovedale smoked house sausage and bacon, poached quail’s egg ($34) is more of a main course size. Hearty, filling and flavoursome, the duck is succulent, perfectly cooked and falls off the bone.

Coq au vin

Also from the “middle” menu, the coq au vin ($32) is made with free range chicken that has been braised in Hunter Valley Pinot with golden eschalots and smoked bacon sitting on top of a roast garlic potato puree.

Butterflied spatchcock

From the grill, the butterflied spatchcock ($36) is marinated with sumac and lemon and served with a triangle of potato gratin, roast roma tomato and a choice of condiments such as the red wine jus. The bird is free range and comes from the Nulkaba hatchery in the Hunter Valley. The spatchcock is well seasoned but a little dry on its own without the addition of the sauce.

Scotch fillet 

Also from the grill, the 300g Angus Reserve Scotch Fillet ($42) is tender and cooked to order. The meat comes from Australian cattle that has been grain-fed for 150 days on a diet of oats, wheat and barley.

Dessert options (all $12)  include a bitter chocolate fondant with peanut butter ice-cream, Botrytis Semillon poached pear with chestnut cream and nut brittle and there’s a choice of local cheeses such as Hunter gold washed rind, grape vine ash Brie, Brokenback vintage cheddar  and Pokolbin club blue.

Redsalt is about quality and local produce cooked simply to celebrate the natural flavour of the ingredients. The portion sizes are generous, particularly the dishes from the “middle” menu. The service is friendly yet casual which reminds you that you’re in the countryside. Redsalt is also where the buffet breakfast is served daily. The ambience in the evening is a fraction more sedate than the chaos of the morning but it remains a little boisterous with the clamour of diners.

Redsalt is open for dinner nightly from 6pm to 10pm.

In the Hunter Valley series:
Crowne Plaza Hunter Valley
Vista Lounge: Crowne Plaza Hunter Valley
Lovedale Long Lunch with Crowne Plaza Hunter Valley
Goldfish Hunter Valley

Redsalt Restaurant
Crowne Plaza Hunter Valley
430 Wine Country Dr
Lovedale NSW 2325
Ph: (02) 4991 0900

Gourmantic stayed at the Crowne Plaza Hunter Valley as media guests. Opinions, as always are our own.

About the author

Corinne Mossati

Corinne Mossati is a drinks writer, author of GROW YOUR OWN COCKTAIL GARDEN, SHRUBS & BOTANICAL SODAS and founder/editor of Gourmantic, Cocktails & Bars and The Gourmantic Garden. She has been writing extensively about spirits, cocktails, bars and cocktail gardening in more recent years. She is a spirits and cocktail competition judge, Icons of Whisky Australia nominee, contributor to Diageo Bar Academy, cocktail developer and is named in Australian Bartender Magazine's Top 100 Most Influential List. Her cocktail garden was featured on ABC TV’s Gardening Australia and has won several awards. She is a contributor to Real World Gardener radio program and is featured in several publications including Pip Magazine, Organic Gardener, Australian Bartender and Breathe (UK). Read the full bio here.