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Located in Canberra’s CBD, Redsalt is our signature restaurant and is open daily for breakfast and dinner. Redsalt serves mouth-watering modern Australian dishes and a succulent grill selection, created using the highest quality, locally-sourced in-season produce.
Buffet breakfast at Redsalt is served daily and includes cereals, fruit, pastries, hot dishes, eggs made to order and more. Included in the buffet is a range of hot and cold beverages, plus barista coffee made to order at no extra charge. Complimentary wi-fi access is provided to all members of IHG® Rewards Club, so you can stay connected, check your emails or plan your day.
Lunch is served daily from 12 noon until 2pm with a menu that includes gourmet salads, sandwiches and wraps along with more substantial options and a range of snacks.
A la Carte Dinner
Dinner at Redsalt Restaurant offers a seasonal menu featuring a selection of mouth-watering options to suit all tastes and dietary requirements, including vegetarian, gluten-free and light meals. A set menu is available for large groups.
To make a reservation at Redsalt Restaurant phone +61 2 6274 5506.
Dinner 6pm to 10pm, 7 days a week
Please call +61 2 6274 8999 to make your dinner booking today.
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Redsalt Restaurant is the chosen venue for guests, locals and visitors to the city wanting exceptional service and world-class food. Enjoy meals created from ingredients sourced from local suppliers, including premium cuts of meat, fresh seafood and high quality produce.
Renowned for offering some of the finest steak and grills in the city, Redsalt has a menu to satisfy everyone. Our expert chef can tailor your meals to suit dietary requirements and preferences and larger groups can enjoy a selection of delicious meals from a set menu.
Redsalt’s Award Winning Chef, Prasantha Giragama
Our award winning Chef, Prasantha Giragama, has over 20 years experience in the kitchen. His favourite dish is the slow cooked pork shoulder that incorporates exotic Asian flavours and spices that takes him back to his home country of Sri Lanka where he was born and where his passion for cooking began. The complexity of flavours and spices are attributed to his mother tongue where he remembers coming home to wholesome and comfort food cooked by his mum. “This is where I have learned the magic of balancing flavours and twist in mixing spices” says Prasantha.