A winning team

Crowne Plaza Hunter Valley may be best known for its five-star accommodation and world class golf courses, but its restaurant, Redsalt, has built a following all of its own.

Since late 2018 under the guidance of Executive Chef Craig Robertson, Redsalt has been climbing the ranks of food notoriety, claiming its first Hat and attracting top talent with Jake Hayes as its Head Chef. Robertson, a passionate traveller and advocate of organically grown, local farm produce has spent 32 years in the industry, working with renowned chefs in leading hotels and restaurants.

Hayes started his career as an apprentice chef under the tutelage of Dylan Abdoo, Head Chef at The Depot Newcastle. Through the course of this training, his passion for locally sourced produce blossomed as he learned to respect ingredients by having to forage for and identify edible plants.

After five years working in the industry and having been promoted to head chef at just 20 years of age, Jake says his early success can be attributed to the way he looks at food and his efforts to minimise overcomplication.

The combination of the pair seems to be a winning formula for Redsalt, with Craig giving direction and Jake having the freedom to deliver and create unique dishes. It’s ‘farm gate to plate’ executed with aplomb and finesse. Redsalt boasts a partnership with Audrey Wilkinson wines, a relationship driven by Craig’s desire to pair the restaurant with one of Australia’s most highly regarded wineries.

With signature dishes such as surf and turf, pork belly, and deconstructed lemon meringue, the ‘farm gate to plate’ philosophy is tangible (or should we say tastible?) throughout the menu, giving diners fresh, local produce, fine wines and innovative cuisine. The five-course degustation menu won’t disappoint. It’s high end, yet not intimidating, managing to bring new twists to seasonal products, all deftly paired with the perfect wine.

From fresh seafood, premium grills and a fantastic vegetarian menu, the food is quintessentially ‘Hunter Valley’, coupled with modern techniques and a desire to push the boundaries. The open plan kitchen allows customers to connect with the kitchen, while the scenic views provide a sense of tranquillity and space that add a clever balance. Whether you’re lucky enough to be staying at the resort, or just want to pamper your tastebuds with a delicious meal, Redsalt is an experience that is well worth a visit.

Redsalt is open for dinner from 6:30pm to 9pm, seven days a week. Bookings are essential.