Red Salt Winter Menu Launch

Redsalt Restaurant at Crowne Plaza Adelaide - 16 Hindmarsh Square

The Chopping Board were recently invited to attend the Winter menu launch at Redsalt, Crowne Plaza. Hayes, Jess and I (Mirko) attended, with all food and beverages provided on behalf of Red Salt. 

The first thing noticed about the Chef's Tasting Plate was just how visually appealing it was. Five small samples were beautifully arranged, a trio of salmon, a scallop and pork belly topped with squid.

Salmon item one was cured in beetroot juice and was delicate with subtle flavours. The curing process meant that the salmon had the texture of kingfish sashimi but slightly "bightier"and paired well with the quenelle of tangy creme fraiche.

Second was the salmon rolled in black sesame. The salmon was fresh and the black sesame provided a good contrast in texture however the taste neither excited nor underwhelmed.

Third on the plate was the salmon tartare on sourdough. For the three of us, this proved to be non-event which we considered a little too sweet for our liking.

Fourth, the scallop topped with chorizo. This appeared to be a favourite with all of us. Perfectly cooked scallop, beautifully seared, retaining its natural sweetness coupled with the salty chorizo was a match made in heaven.

Finally was the pork belly topped with squid. The squid was cooked well and retained a good level of bite, however in contrast the pork belly was slightly on the dry side. We all agreed that we preferred our pork belly to fall apart with just a nudge and this dish was just lacking a little.

Chef's tasting platter - more of the scallops please!

Following on from the tasting plate, we were provided with an Italian inspired trio entree. The gnocchi was different from the traditional and tasted like a disc of formed mashed potato with none of the chew and resistance that comes with properly cooked al dente pasta. The harissa funnily enough made it taste a bit Mexican.

The goats cheese ravioli was very intense in its flavours and can be one of those love it or hate it type dishes depending on your inclination to goats cheese. For us, it was a win. The combination of the cheese and lime filling was smooth and creamy with a moreish property. The pungent taste of goats cheese lingered well after the last mouthful and left us wanting more. Also, the pasta was thin and well cooked.

The squid ink risotto topped with seared squid was a little undercooked but the risotto was glossy and rich in flavour.

Italian pasta trio

After finishing our entree, and inspecting the five mains available to try, we (OTCB) with the help of The Smiling Foodie and dbites decided to get one of each to share, ensuring that we got try a bit of everyone's.

Roasted Duck Breast - braised cabbage, shitake broth and pancetta

The roasted duck breast was cooked perfectly and worked well with the mild flavours of the shitake broth. The crispy pancetta added an additional layer of texture and saltiness to this dish.

Pan seared cape jarvis snapper

I am not a huge fish fan, but really enjoyed the flavours of the snapper. Cooked well with a crispy skin. More than the snapper, I do remember a number of us commenting on how good the kimchi was - a definite highlight of the dish.

Angus pure beef tenderloin

Tenderloin steak was cooked just on medium rare and delightfully tender. Buttery soft mash. The smoked quail eggs had a depth of flavour but were slightly overcooked resulting in rubber skins and grainy, floury yolk.

Bouillabaisse

The bouillabaisse had an abundance of seafood and the broth had a strong seafood flavour. The individual seafood items were cooked well however, I personally am not a large fan of seafood so passed this over to other bloggers!

Braised beef cheeks

Last of the mains were the braised beef cheeks. I think that this, for a number of people around the table, was the stand out on the night. Gelatinous, melt in your mouth meat, soaked in a rich and heavy port jus was divine. Pair this with creamy, buttery mash and a healthy smattering of smoked lardons and you have yourself the perfect winter warmer.

You would think that after all of this, we would be full - but come on, we love our food so onto dessert we went! 

Coffee Semifreddo with cinnamon doughnuts

For dessert we chose the coffee semifreddo with cinnamon doughnuts. The semifreddo with Frangelico froth was definitely a favourite with punchy flavours from the coffee and Frangelico. Perfect texture with no hint of iciness. Doughnuts were tasty (aren't doughnuts always tasty?) and were a good dipping agent for melted semifreddo . Lastly berry coulis was neither here nor there - wasn't quite sure what to do with it and could have easily done without. Two doughnuts was definitely enough.

Overall, we had a good dining experience. I am usually not one to go to hotel restaurants for dinner so was very pleasantly surprised with the quality of the meal provided. I would recommend Redsalt as a dining option in the city.