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Crowne Plaza
in Australia has launched Redsalt – a high quality steak restaurant concept
currently being established in Crowne Plaza hotels across Australia.
Crowne Plaza is
one of the first international hotel brands to introduce a premium grill concept en masse in Australia. While Redsalt has been primarily designed to cater to the
large number of Crowne Plaza restaurant patrons with a predilection for aged, 100-day grain-fed organic and Meat Standards Australia Certified Grainge and wagyu beef,
it will also offer a range of lighter dishes including fresh seafood and vegetarian options.
“The Redsalt concept was born from sales analysis that showed good quality steak is consistently the most popular item among Crowne Plaza restaurant patrons.
Australia is among the best in the world when it comes to producing top-quality beef, and we have since established relationships with some of the country’s leading
suppliers to deliver a dining experience to make every steak lover salivate,” said InterContinental Hotels Group’s Director of Food and Beverage Projects Australia, New
Zealand and South Pacific, Rob Taggart.
“The introduction of Redsalt is another example of how we are addressing the wants and needs of our guests at Crowne Plaza. Everything at Redsalt has been
designed to enhance this experience, from a range of mustards and relishes to complement our premium cuts through to room-temperature cheese platters to follow.
Our signature red salt comes direct from the Murray River and is used to season all of our grill cuts – it’s something everyone should try!” Mr Taggart
added.
Redsalt also offers a variety of chicken, lamb, pork, fish and vegetarian dishes. The concept has already been established at Crowne Plaza hotels in Darwin and
Canberra, and additional restaurants will be introduced to Crowne Plaza Parramatta and Crowne Plaza Darling Harbour over the coming months. A fifth restaurant will
be part of Crowne Plaza Hunter Valley, which is currently under construction and due to open in mid 2006.
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