Mezzanine Restaurant - Parkroyal Parramatta
Editorial
If the constant parade of foot traffic and hotted-up cars flowing along Parramatta’s main dining strip is a little too much for you, take a mosey on down Phillip Street and head for the calm and elegant surrounds of Redsalt located in western Sydney’s premier hotel, the Crowne Plaza Parramatta. Hovering above the lobby on the hotel’s mezzanine level, Redsalt takes its name from the pink-tinged salt of the Murray/ Darling River region. Equally spacious and stylish, the open plan kitchen is run by chef, Andreas Steiner, who has created a menu based on grill-style contemporary Australian cuisine.
Breakfast at Redsalt is all about the buffet, but lunch and dinner turns to a la carte dining with a strong focus on local seafood and premium cuts of meat. Begin with the tasting plate to experience the scope of the entree menu which includes oysters three ways, seared scallops on cauliflower puree and sesame prawns. Mains are a creation of your own design; select from Grainge beef, free-range chicken breast, lamb loin or an ocean fresh fish fillet and then choose from the chunky fries, creamy mash, steamed asparagus, Asian greens in oyster sauce or garden vegetables in a herb butter. If you can’t fit in dessert (which is likely!) you don’t have to go without. Opt for a “small delight”, such as a miniature creamy chocolate truffle ball or panforte. The first Saturday of every month is Redsalt’s Ocean Catch Seafood Buffet. Its array of chilled seafood and the piping hot a la carte platter which is brought to your table is single-handedly restoring the reputation of buffets everywhere.
Amy Looker, March 2008
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