Widely regarded as the Hunter Valley's most picturesque Cellar Door, Audrey Wilkinson is one of the region’s

oldest and best-rated wineries, a must-visit on the Hunter Valley wine trail. Audrey Wilkinson are excited to join Jake and the Redsalt team in this new

venture to showcase a quintinsential Hunter Valley food and wine experience.

Redsalt is Crowne Plaza Hunter Valley's premium restaurant. The new 'Farm Gate to Plate' concept lead by

Sous Chef, Jake Hayes and Hotel Executive Chef, Craig Robertson, features carefully selected ingredients from local producers and suppliers.

Redsalt's partnership with local winery, Audrey Wilkinson, epitomises the ultimate dining experience through the

exquisitely matched degustation menu.

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Sesame Crusted Sashimi TunaPickled Wild Mushrooms, Radish, Shiso. GF DF

Paired with Winemaker’s Series Semillon

Confit ‘Five Spice’ Duck Leg Pickled Fennel, Mandarin, Mustard Leaves. GF, DF

Paired with Winemaker’s Series Verdelho

12 Hour Slow Cooked ‘Melanda Park’ Pork Belly Crispy School Prawns, Preserved Heirloom Carrots,

‘Morpeth’ Red Bore Kale, Audrey Wilkinson Pinot Noir Jus.Paired with Audrey Wilkinson Series Pinot Noir

‘House Smoked’ Mountain Pepper Berry Kangaroo Loin Heirloom Beetroots, Hibiscus Gel, Parsnip Puree, Blackberry Jus.

Paired with Winemaker’s Series Shiraz

‘Schwartz Estate’ House Honey Cheesecake Ginger Crumble, Strawberry Variations.

Paired with Winemaker’s Series Dessert Semillon

FARM GATE TO PLATE

95 FOOD MENU

FIVE COURSE DEGUSTATION

140 FOOD & WINE PAIRED MENU

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Spring Green Risotto 29Heirloom Pea Textures, ‘Binnorie’ Ash Goats Cheese, Garden Leaves.

GF, DF (available), VF, Vg (available)

‘House Smoked’ Mountain Pepper Berry Kangaroo Loin 35Heirloom Beetroots, Hibiscus Gel, Parsnip Puree, Blackberry Jus. GF

‘Huon’ Tasmanian Salmon 37Smoked Tomato Broth, Blistered Truss Tomatoes, Asparagus, Olive Crumble, Basil.

GF, DF (available)

12 Hour Slow Cooked ‘Melanda Park’ Pork Belly 36Crispy School Prawns, Preserved Heirloom Carrots, ‘Morpeth’ Red Bore Kale,

Audrey Wilkinson Pinot Noir Jus. GF (available), DF (available)

Sous Vide Chicken Breast 34Salt Baked Celeriac, Local Poached Figs, Cavolo Nero,

Capercaillie Merlot Jus. GF DF (available)

Shared Plate for Two 90 'Melanda Park' Grilled Pork Cutlet, Crumbed Pork Neck Rillette, 18 Hour Braised Beef Short Rib,

House Made Apple Chutney, Spiced Apple and Fennel Slaw, Roasted Chat Potatoes. GF (available), DF (available)

ENTRÉES • •

MAINS • •

Nelson Bay Oysters ½ Dozen 28/29Natural or Lime Granita. GF, DF

Seared Scallops 22Local Heirloom Corn, Black Garlic Snow, Mustard Leaves. GF, DF

Confit ‘Five Spice’ Duck Leg 20Pickled Fennel, Mandarin, Mustard Leaves. GF, DF

18 Hour Braised Short Rib 24 Black Garlic Ketchup, Braised Leek, Crispy Onion. GF, DF

Sesame Crusted Sashimi Tuna 25Pickled Wild Mushrooms, Radish, Shiso. GF, DF

'Morpeth' Heirloom Cucumber Salad 16 Variations of Cucumber, Dried Cherry Tomato, Caramelised Citrus Dressing, Sorrel.

GF, DF, VF, Vg

Crispy Chips, Rosemary Salt, Aioli.

Sautéed Paddock Greens, Lemon, Almond. GF, DF (available), VF

Creamy Mash Potato, Pokolbin Black Garlic Salt.GF, VF

‘Morpeth’ Leaf Salad, Tomato, Cucumber, Radish, Binnorie Fetta, Schwartz Estate Honey Dressing.

GF, DF, VF, Vg (available)

Smashed Chat Potatoes, Confit Garlic, Rosemary. GF, DF (available)

All Sides 8.0 each

250g ‘Pinnacle’ Scotch Fillet 38

300g ‘Riverina’ Grass-Fed Striploin 39

200g 'Grainge' Grain-Fed Beef Tenderloin 39

Chimmi Churri Marinated Butterflied Spatchcock 39

200g Swordfish Steak 36

All served with Onion Textures, Pokolbin Black Garlic, Onion Jus

GRILLS

SIDES

Please inform your server of any food allergies, food intolerance, dietary requirements or religious interest that you or any of your party may have. Credit card payments incur a merchant service fee of 3% for Diners Club & JCB and 1.5% for other cards, in addition to the total amount payable. These fees are

subject to change. Payments by cash or EFTPOS do not incur transaction fees. All prices are inclusive of GST. A 10% surcharge applies on Public Holidays.

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V- Vegetarian VF- Vegetarian Friendly GF- Gluten Free Vg- Vegan