Rooftop restaurant Roundhouse has opened on the ninth-floor of Newcastle luxury hotel Crystalbrook Kingsley.
Headed by executive chef Natalie Bolt, 80 per cent of produce at Roundhouse is sourced within a three-hour radius of the hotel.
“It’s an exciting new chapter for Newcastle and I’m loving working on the ground with incredible producers and providores,” Bolt said.
A commitment to sustainability at Roundhouse will see the use of imperfect vegetables, pickling and preserving, the dry-ageing and use of whole fish, and re-useable food packaging to limit wastage as much as possible.
“Our new sustainable Amuse-Bouche uses imperfect vegetables and turning them into something beautiful to start your evening,” said Bolt.
“Each will showcase seasonal produce, how Roundhouse limits wastage, and awakens the palate for the more substantial meal to come.”
Menu highlights include dry aged Nelson Bay tuna with lemon myrtle golden broth, soba noodles, chilli jam and house pickled ginger and zucchini flower stuffed with aromatic wild red rice, toum garlic sauce and sea parsley gel.