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 Winter Menu

Tapas & Starters

  • COLD
  • Marinated Camilo olives, baked almonds with Murray River salt 5.50
  • Pan con tomate: Puffed bread, aged jamon serrano, tomato, olive oil 7.50
  • Caramel-smoked duck breast with sweet spices, duck liver truffle parfait, mushroom purée, mushroom crumble 15.50
  • 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) 10.50
  • Manchego: ewe’s milk cheese, house-made plum jam, lavosh (50gm) 11.50
  • WARM
  • Sher wagyu beef croquettes, aioli, piquillo pepper (2 per serve) 7.50
  • Spinach, porcini mushroom and San Simon cheese croquettes, pine nut emulsion (2 per serve) 7.50
  • Scallop, sofrito, chorizo, bread crumbs, cauliflower purée 4.50 each
  • Mejillones a la Marinera: Mussels, marinera sauce, chives, parsley 8.50
  • Chicken wings marinated in house-made BBQ-bourbon sauce, sesame seeds, green banana crisps 12.50
  • Sault’s Spanish tortilla: 63°C free-range egg, crispy potato, potato foam, chive hollandaise, black truffle oil 11.50
  • Grilled octopus, confit potato, black garlic aioli, smoked paprika, olive oil 17.50


  • Roasted free-range chicken breast, chicken cannelloni with almond béchamel, winter salad, chicken and lemon jus 35.00
  • Slow-braised lamb wrapped in eggplant, smoked eggplant purée, goats milk yoghurt, za’atar crumble, olive tapenade 37.50
  • Fish of the day, blue swimmer crab and quinoa ragout, snow peas, Spanish style prawn caldereta sauce 38.50
  • Hopkins River eye fillet, smoked mashed potatoes, grilled leek, corn, baby carrots, thyme volcanic salt, red wine jus 40.00
  • Tortellini of roasted vegetables, globe artichokes, hazelnut Romesco, Manchego cheese sauce 35.00


  • Leaf salad, shaved fennel, orange, olives, herb and sherry vinegar dressing 9.50
  • Triple cooked royal blue potatoes, brava sauce, aioli 9.50
  • Green beans, chorizo, Spanish onion, toasted almonds 10.50


  • Single origin organic chocolate and coconut soft-centred fondant, peanut and salted caramel praline, banana ice cream 17.50 (please allow 15 mins cooking time)
  • Pear mousse, calvados and pear parfait, cocoa textures, almond-cocoa sponge, meringue, matcha green tea powder 17.00
  • Tarta de Santiago: Almond tart, lime curd, vanilla clotted cream, Pedro Ximénez and raisin ice cream 17.00
  • 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 Sault Menu .pdf (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

AMEX card payments will incur a 2.5% surcharge