The Sault Menu

Showcasing our fabulous regional produce, entice yourself with our seasonally changing, Modern Australian cuisine.

As our menus are changed seasonally, some items may vary.

Sault Spring Menu

Tapas & Starters

  • COLD
  • Marinated Camilo olives, baked almonds with Murray River salt 5.50
  • Mini taco of tequila and lime cured-salmon, guacamole, red onion, jalapeño, coriander (2 per serve) 9.50
  • Gourmet Spanish sardines, sourdough toast, grilled vegetables, smoked tomato, hazelnut romesco 10.50
  • Charcuterie plate: Jamon serrano (12 month reserve), capocollo, lomo, Istra salami, pan con tomate (shared plate for 2) 22.50
  • San Simon: a smoked cow’s milk cheese, house-made quince paste, lavosh (50gm) 11.00
  • Manchego: ewe’s milk cheese, house-made plum jam, lavosh (50gm) 11.50
  • WARM
  • Prawn and spanner crab croquettes, saffron rouille, lime mayonnaise (2 per serve) 8.50
  • Spinach, porcini mushroom and San Simon cheese croquettes, pine nut emulsion (2 per serve) 7.50
  • Scallop, sofrito, chorizo, bread crumbs, roasted cauliflower purée 4.50each
  • Pork belly bun; Brioche, pork belly, caramelised onion, seeded mustard, mozzarella 8.50
  • Confit chicken drumettes, mojo picón sauce, crispy chat potato (2 per serve) 9.00
  • Sault style pizza; Tomato, mushrooms, bacon, Shaw River buffalo mozzarella, black olive grissini, oregano (vegetarian option without bacon) 12.50
  • Grilled octopus, confit potato, black garlic aioli, edamame bean, smoked paprika, olive oil 17.50


  • Roasted free-range corn-fed duck breast, carrot and citrus purée, sweet spice crumble, honey and lavender jus 38.50
  • Slow-braised lamb shoulder wrapped in eggplant, smoked eggplant purée, goats milk yoghurt, za’atar crumble, olive tapenade 37.50
  • Fish of the day, clams, cuttlefish, Basque salsa verde, potato, peas 38.50
  • Vegetable menestra; Tortellini of roasted vegetable, 63 degree free-range egg, spring vegetables, garden herbs 34.50
  • Hopkins River eye fillet, mushroom purée, grilled onions, baby corn, thyme volcanic salt, red wine jus 40.00


  • Salad of mixed leaves, grilled seasonal vegetables, romesco, black truffle dressing 10.50
  • Triple cooked royal blue potatoes, brava sauce, aioli 9.50
  • Green beans, chorizo, Spanish onion, toasted almonds 10.50


  • Chocolate and coconut soft-centred fondant, Malibu rum-marinated pineapple, coconut sorbet (please allow 15 mins cooking time) 17.50
  • Forest berry and hibiscus parfait, fresh berries, elderflower mousse, raspberry macaron’s 17.50
  • Passion fruit sorbet, yoghurt mousse, mango coulis, chocolate textures, lime and Matcha green tea marshmallow, passion fruit and almond crumble 17.50
  • Affogato: Vanilla bean ice cream, espresso, vanilla and hazelnut biscuit, Frangelico 16.50
  • Chef’s selection of three cheeses, house-made breads, accompaniments 19.50
  • *All desserts may contain nuts, please advise of any nut allergy when ordering dessert so that we can alter it if possible.

Tea & Coffee

Sault uses UTZ certified sustainable coffee beans

  • Espresso 3.70
  • Latte, Flat White, Cappuccino, Long Black, or Macchiato 4.20 (50c extra for soy milk)
  • Iced Coffee / Iced Chocolate 6.70
  • Hot Chocolate 5.00
  • Tea – English breakfast, Earl Grey 4.20
  • Herbal Tea – Lemongrass and Ginger, Peppermint, Chamomile, Lavender and Daintree, or Green 4.50

Dessert Wines & After Dinner

  • De Bortoli ‘Noble One’ 60ml/375ml, NSW 11.00/56.00
  • Patrizi Moscato D’Asti, DOCG – Piedmont, Italy 9.00/39.00
  • Chambers; Port, Muscat, 60ml 9.50
  • Rutherglen Tokay 60ml 10.50
  • Pedro Ximenez 60ml 12.50
  • 12 year aged Tawny Port 60ml 11.50
  • Penfolds Grandfather Port 60ml 18.00
  • Courvoisier Cognac 45ml 16.00
  • Hennessy Cognac 45ml 16.00
  • Amaretto, Avellanas, Armagnac, Baileys, Calvados, Cointreau, Frangelico or Nocello – 30ml 9.00/45ml 12.00

Download the Sault Spring Menu 2014 (includes glossary)

Sault is committed to using and sourcing only the freshest quality produce available. Due to seasonal inconsistencies, occasionally dishes may need to be substituted or altered.

Sault is a proud member of the Daylesford Macedon Produce Group

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