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 Autumn Menu

The word tapas means ‘cover’ and comes from the old Spanish tradition of covering drinks in bars and restaurants with a piece of bread or a slice of jamon to stop flies and insects from taking a sip. Enjoy our tapas and other items produced by the chefs at Sault, led by our Spanish-born head chef, Santiago Nine-Fernandez.

To start

  • Baked almonds, Murray River salt, dried olives, chili 3.50
  • Mediterranean-style marinated Camilo olives 3.50
  • ‘DIY’ pan con tomate: Jamon serrano (12 month reserve), sourdough loaf, tomato, olive oil 13.50
  • ‘DIY’ pan con tomate: Mahón cheese, Manchego cheese, sourdough loaf, tomato, olive oil 13.50

Tapas from the paddock

  • Braised lamb mini tacos, avocado, chilli & tomato relish, sour cream, coriander (2 per serve) 15
  • Pork belly bun: Brioche, pork belly, caramelised onion, seeded mustard, San Simon cheese 9.50
  • Sher wagyu beef sourdough parcels, enoki mushrooms, soy, chives (2 per serve) 13
  • Cured kangaroo fillet, mushroom purée, roasted macadamia, bitter leaves, pepper berry (seared rare only) 14.50

Tapas from the sea

  • Scallops, sofrito, chorizo, bread crumbs, roasted cauliflower purée (2 per serve) 12.50
  • Basque-style spanner crab crêpe, saffron, seafood bisque 13.50
  • Grilled octopus, confit potato, black garlic aioli, edamame bean, smoked paprika, olive oil 18
  • Grilled king prawn, bomba rice, saffron, prawn essence, romesco 18

Tapas from the garden

  • Manchego and sundried tomato croquettes, tomato powder, oregano (2 per serve) 9
  • Fromage frais and herb dumplings, sweet corn velouté, baked celeriac, popped-corn snow 13.50
  • Beetroot, house-made goats curd, crushed hazelnuts, sorrel, honey dressing 12.50

Something more substantial

  • Charcoal-style lamb back strap, roasted carrots, parsnip, spinach purée 36.50
  • Roasted free-range corn-fed duck breast, chestnut purée, duck liver parfait, grilled mushroom, Pedro Ximenez jus 37.50
  • Hopkins River eye fillet, onion, red capsicum, eggplant, thyme volcanic salt, red wine jus 39
  • Fish of the day, mussels and vegeatable escabeche, tapioca caviar, lemon gel, seaweed powder 36
  • Musquée de Provence pumpkin, pine nuts, sage, blue cheese and buttermilk kuzu gnocchi 33

Accompaniments from the garden

  • Organic beetroot, house-made goats curd, crushed hazelnuts, sorrel, honey dressing 12.50
  • Triple cooked royal blue potatoes, brava sauce and aioli 9.50
  • Green salad, cracked olives, shaved fennel, orange, capers, sherry vinaigrette dressing 9.50

Something sweet

  • Pear tarte, maple syrup, roasted pear ice cream, salted caramel 15.50
  • Kennedy and Wilson dark chocolate mousse, liquorice ice cream, black sesame praline, pistachio, cocoa 15.50
  • Soft-centred Tarta de Santiago, orange blossom cream, blood plum sorbet (please allow 15mins cooking time) 15.50
  • Selection of three house-made ice creams and sorbets, almond crumble 11.50
  • Affogato: Vanilla bean ice cream, espresso, Frangelico, vanilla and hazelnut biscuits 16.50
  • Sault’s selection of regional and Spanish sourced cheese with condiments and breads (3 cheeses) 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

  • Telmo Rodriguez ‘MR’ Moscatel 60ml / 500ml, Spain 15/82.50
  • De Bortoli ‘Noble One’ 60ml / 375ml, NSW 11.00/56.00
  • Patrizi Moscato D’Asti, DOCG – Piedmont, Italy 9.50/39.00
  • 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 9.50/45ml 12.50

Download the Sault Autumn/Winter Menu 2015 (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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