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 Summer 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
  • Heirloom tomato and beetroot salad, gazpacho of tomato and beetroot, garden leaves, olive oil 14.50
  • Charcuterie plate: Jamon serrano (12 month reserve), garlic salami, duck liver parfait with Pedro Ximenez jelly, pork and pistachio terrine, pan con tomate (shared plate for 2) 26.50
  • 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
  • Jamon serrano and Manchego cheese croquettes, oregano, tomato powder (2 per serve) 8.50
  • Scallops, sofrito, chorizo, bread crumbs, roasted cauliflower purée (2 per serve) 12.50
  • Tempura organic zucchini flower stuffed with herbed Meredith goats cheese, sweet corn veloute, roasted macadamia crumbs 9.50
  • Pork belly bun; Brioche, pork belly, caramelised onion, seeded mustard, mozzarella 8.50
  • Confit chicken drumettes and boneless wings, Thai-style marinade, ginger and lemongrass foam, sesame, coriander 14.00
  • 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 and ginger bread crumble, honey and lavender jus 38.50
  • Mustard-marinated lamb back strap, kohlrabi purée, basil and mint pesto, herb crumble, tarragon jus 37.50
  • Vegetable menestra; Tortellini of roasted vegetable, 63 degree free-range egg, spring vegetables, garden herbs 35.00
  • Fish of the day, grilled prawn, mussels escabeche, tapioca caviar, romesco, seaweed pesto 39.50
  • Hopkins River eye fillet, mushroom purée, grilled onions, baby corn, thyme volcanic salt, red wine jus 40.00


  • Salad of sangria-marinated watermelon, organic tomato, Shaw River buffalo mozzarella, basil, olive oil, olive salt 10.50
  • Triple cooked royal blue potatoes, brava sauce, aioli 9.50
  • Fried pimientos de Padrón, shaved mojama, salted almonds 10.50


  • Chocolate marquise: Kennedy and Wilson dark chocolate mousse, cocoa sponge, salted caramel parfait, coconut sorbet, roasted coconut flakes, cocoa tuille 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 9/39.00
  • 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 Summer 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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