Redsalt Restaurant

I have dined here several times and happy to say that more recent visits here have been much better than a year or so ago. The food quality has remained good, and now the chef sends out a complimentary appetiser, which is a nice touch. Dinner is still good — great flavours and fresh ingredients. Soup of the day is consistently good. My favourite dish at the moment is the Pear, Goats Cheese, Arugula and Pomegranate Salad — nice flavours with beautifully poached pears. Service is very much better so it’s a pleasure to dine here.

Breakfast here is lovely, such a quiet friendly and classy place to eat. 30 dollars a person and very good value for money

My fiancé and I ordered the wagyu rump and at $ 42 had high expectations. I ordered mine medium rare and when it came out well done I politely sent it back. When the second try came out it was obviously just a normal cut of rump (not wagyu) and was cooked medium and was about a centimeter thick and tougher than leather (my finances was at least an inch thick and not very nice either). I couldn’t eat it and when I called the waitress over she even admitted that it didn’t look like a wagyu rump either and understood that I didn’t want to eat it. They took it off my bill but then we didn’t see anyone for the remainder of the evening. No more wine, a different meal or deserts offered (nor coffee). I was never rude but figured if I’m going to pay that much for a meal I want something halfway decent. I would not recommend this restaurant.

Ok so the only other review for this place was from a yank. Who didn’t like his burger. I can’t comment on the burger but I did have fairly low expectations as this is in a hotel and kinda in the lobby. Well beneath the lobby. (if you come here you will understand). It’s not the sort of place I think anyone would make a visit to go to but being in Canberra and being with a small baby. We were not going to venture far (yes dining at 6.45pm). I admit I was very surprised. We only had a main course but I did. See a couple of apertizers on other tables and our food was good. I had a steak with mash and Vegies. Admittedly. Not groundbreaking stuff. But it was a nice piece of meat. Cooked correctly if maybe a little too done, and the sides were respectable. My wife had the chicken and again very respectable. It’s not cheap but given the fact that you are likely dining here on a company tab. Or need to be close by in my case. I do recommend. Also the waiters were all very nice.

Burger #229: A Burger From Down Under
For a $ 22au hotel burger, I expected a lot more. For one, I expect competent service and that was something that I didn’t have much of. I feel bad for my server, honestly he shouldn’t have been hired to work with the public. He had such a hard time hearing my order of «the burger, medium-​rare, and a coffee with cream and sugar.» I swear I had to repeat each part three times and twice he left only to come back and ask again.
Any caring and compassionate person will order a burger medium-​rare (or any cut of beef). It’s a disservice to cows to eat their flesh cooked any higher. What’s the point really? You lose fat, flavor, and have to chew for days. If you disagree with this, stop reading my reviews, defriend me, and go somewhere else to pretend you enjoy life. This all leads to what happened next; I was told that for safety reasons, they would have to cook my burger above medium. Since my server could barely tell me this, I gave up hope and didn’t argue.
When the burger finally did come, it looked okay;
But my camera does a good job at fooling you. The meat, or meatloaf rather, had such an off-​putting texture that it instantly sucked any chance or enjoying the burger away. The meat was mealy and gritty and full of bits of not meat stuff, maybe a mirepoix. Beyond that, the meatloaf patty was sad and dry. Overcooked beyond hope of being slightly juicy, this overpriced hunk of food matter cried out for help.
The toppings did little to help; the fried egg’s yolk was solid, devoid of any runny goodness, the «crisp bacon» lay flat and limp, and the onion jam was overly sweet.
As I travel the world more, I’m seeing a pattern of foreign countries lacking the ability to 1) grind beef, 2) form beef into loosely packed disc, 3) season that beef well, and 4) cook it to 133 degrees F (56C). Oh well, America needs to be best at a least a few things right?