Walk up the stairs and into the lobby at Crystalbrook Kingsley and you could be forgiven for thinking you were in Paris, or London, or maybe even New York.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
Anywhere but Newcastle.
It is only when you alight from the lift on the ninth floor and into Romberg's bar and the newly-opened Roundhouse restaurant that you remember where you are. The stunning panoramic review reveals some familiar landmarks, albeit from a bird's eye perspective.
Crystalbrook Kingsley is Newcastle's first five-star hotel and Roundhouse's executive chef Natalie Bolt has created a native Australian-inspired menu to match.
Highlights include the Pukura Estate lamb rack served with smoked eggplant and wattleseed pickle; the sustainably caught paperbark-baked whole market fish with sunrise lime pickle and harissa duck fat potatoes; and the charred cauliflower with Hallstrom black garlic and Jerusalem artichoke pureé, minted peas and Adina Estate olives.
"We have created a menu that celebrates native Australian ingredients and the world-class produce grown in our region," Ms Bolt said. "It's an exciting new chapter for Newcastle and I'm loving working on the ground with incredible producers and providores."
