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
For bookings or further details, please call (03) 5348 6555, or email sault
Sault welcomes Head chef Cindy Crozier to the team
Cindy is originally from Kyneton and knows the region well.
She has worked all over the globe from Midsummer House in Cambridge to Aria Restaurant in Sydney.
We invite you in to try her new Winter menu.
We are now open on Thursday night for dinner.
FRIDAY LUNCH SPECIAL
$40.00 for an entree and main or main and dessert plus a glass of regional wine.
Name:Cindy Crozier
Have you always wanted to be a chef?
In a round about way, I grew up on a farm and we ate what we grew, we had a massive orchard and vegie patch. My mum made all our own preserves, and Dad use to deal with the meat, so I think it was envitable and I appreciate it alot more now.
How would you define your style?
My style is appreciating the produce for what it is, simple clean flavours, so you can taste every item on the plate without confusion.
Your greatest culinary experience?
Definately my time in England at Midsummer House, I learnt how to look at food in a different way, understand my produce / products to get the best out of them. Some call it science but it's understanding the basics that at cetain tempreatures food it at it's optimum. Most of importantly it was here I learnt to really taste.
Who/ what inspires you?
Everything, meeting farmers and suppliers that go to great lengths to create amazing products.
Obsessive compulsive about?
The constant drive to continue to learn.
