Friday, Saturday & Sunday
Brunch / Lunch - 11am to 3pm
Dinner - 6pm 'til late
Wednesday
Locals Night - Dinner from 6pm 'til late.
Thursday
Dinner from 6pm 'til late.
sault notice board
Coming Events
Employment at Sault
An exciting opportunity exists to join the dynamic Sault kitchen team.
Great work environment, wonderful seasonal menus to create utilizing fresh regional produce.
For more information please call Damien at Sault on 5348 6555 or email jodi@sault.com.au
Sault is now open Thursday nights for dinner.
We welcome our new head chef Cindy Crozier.
Cindy hails originally from Kyneton and has garnered her skills from such wonderful establishments as Midsummer House in the Uk and Aria in Sydney.
She has designed a new Winter menu to warm your palettes.
With Winter on our doorstep it is a great time to come in and sit by the roaring fire and enjoy a glass of wine or enjoy a meal overlooking the lake as the winter sun sparkels and the leaves change to gold.
For a tasty example of the new menu why not try the Pan roasted scallops on cauliflower puree with Istra chorizo and petit herb salad followed by the crispy skinned free range duck breast, on herbed lentils wiht sweet potato puree, wilted spinach and Tokay sauce and to complete the night, the Kennedy & Wilson chocolate and mocha tart, cardamon ice cream and vanilla tuille
2349 Ballan Daylesford Rd Daylesford 3460
Phone: (03) 5348 6555
Fax: (03) 5348 6551
PUMPKIN & RICOTTA RAVIOLI
PASTA200g Semolina 2 Eggs
*Hand mix together to form a stiff dough. Allow to rest ½ hr. Then through the pasta machine to number 2, or 2mm thick. Lay out on lightly floured bench and cut to rounds.
PUMPKIN AND RICOTTA FILLING
200g Pumpkin puree
60g Ricotta
pinch Nutmeg
10g Parmesan
1 tbls Corn flour
Salt and pepper
Small sage leaves, stalk removed and finely chopped
* Roast pumpkin with olive oil, thyme, garlic salt and pepper for approx 1/2 hrs at 200 C, till soft. Remove flesh puree in blende, drain excess liquid. Mix in the rest of the ingredients. Use a dessert spoon and make a pile in the centre of the pasta round leaving the edges clear, brush edges with water then lay another pasta round over the top squeeze edges together to remove excess air and seal. Once all made cook in boiling water for 5minutes place in sauce and serve.
BEURRE NOISETTE AND SAGE SAUCE
1 knob Butter
Sage leaves
50g Walnuts, toasted
Salt and pepper
* Place the butter in a warm pan with sage leaves turn into beurre noisette and get the sage crispy. Toss through the gnocchi and walnuts, season and enjoy.