Redsalt Restaurant

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Posted 2014-05-26 by Katina Jaye ⇒ follow

RedSalt is one of those very classy restaurants that you may walk past or know about yet don't think to go there as you are worried that a visit to such a restaurant will break the bank. Well let me stop you here. If you have not tried Redsalt, then you must do it. It truly is a restaurant which provides the service and food quality of fine dining without the price tag. This restaurant is part of the Crowne Plaza Adelaide hotel so you understand where this impression comes from.

My girlfriend made a booking for my husband and I for last Saturday night, after telling me to go for a few weeks now. The moment we entered the doors we were seated by the maître d', who was very professional, polite and accommodating. The ambience was quiet and intimate with a hint of romance in the air. Our table was next to the glass window which overlooked Hindmarsh Square. This was such a magnificent view. We had the feeling of being outside yet were inside sheltered from the cold evening

We experienced the restaurant's newly launched winter menu . To commence our evening we chose to order some bread. The crusty olive bread with olive oil and balsamic dipping arrived on a block of Himalayan salt. The presentation of this was unique and one I hadn't seen before. The concept of serving food on such an interesting plate intrigued me so later that evening after a little bit of research I found out that serving food on Himalayan rock salt can enhance the taste of hot and cold food; how very interesting. Now to order one for my house

For the main meal I ordered the veggie platter. I have to say that this was by far one of the tastiest vegetarian dishes that I have ever come across. Now this is coming from a devout vegan who lives on plenty of vegetables, which is saying something. The plate consisted of bok choy, portobello mushrooms, asparagus and leafy greens. What made the vegetables a taste sensation was the dressing; they were smothered in a slighty sweet molasses. The dressing was sweet but not overpowering, just enough to complement each vegetable's own distinct flavour. From speaking with the waiter I came to understand that most of the produce is sourced locally as the restaurant has become part of the Eat Local SA philosophy. Now this places the restaurant high in my books as I am a firm believer in supporting our locals.

My husband, who is not vegetarian, even enjoyed a very small — yes, I was not sharing much of my meal — taste of my veggies, and he too commented on the overall taste of them. The man himself had the seafood mixed grill and just loved every piece of it. The seafood, as described by him, was cooked to perfection. The plate consisted of snapper, calamari, scallops and squid and another fish of the day he forgot to ask about (note to self: never leave anything up to him). To the lover of seafood, this critic was both satisfied with the amount and the quality of the seafood itself. The sauce was a garlic and ginger sour sauce, which had a tangy taste yet supported the meal in a very flavoursome way.

What surprised us both was that the meals not only came with fresh delicious leafy greens, but also with a bowl of baby potatoes cooked in butter and garlic; so simple, yet very appetising at the same time.

The meal was enough to fill us both. We decided to skip dessert as we knew that would tip us over. We washed our meals down with both a pale ale and a local sav blanc from the Adelaide hills. Half way through our meals we had a waitress ask us if everything was going well with our meals. This is a sure sign of a confident restaurant and chef, when a waiter asks while you are still eating. The service was definitely second to none.

The atmosphere, the meals, the drinks and the location (oh! and the company - dear husband) made an extraordinary dining experience. Overall it was a great night out. We paid pub meal prices for 5 star quality. Crowne Plaza, you know how to please your guests. We will be back to dine, however next time I think we will bring our friends.