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 | 6.00PM – Late

Tapas & Starters

  • Marinated Camilo olives, fried salted almonds 5.50
  • Sher wagyu beef croquettes, aioli, piquillo peppers (2 per serve) 7.50
  • Gourmet Spanish sardines, sourdough toast, tomato, herbs, mayonnaise 9.50
  • Musquée de Provence pumpkin and ginger custard, Meredith goats curd, curried puffed wild rice 7.50
  • Grilled scallops, sambal confit chicken wings, Jerusalem artichoke purée, Jerusalem artichoke crisps 14.00
  • Santiago’s Spanish potato omelette – 63°C free-range egg, crispy potatoes, potato foam, chive hollandaise, truffle oil 11.50
  • Citrus and vodka-cured salmon, watercress, poached quail egg, shaved gherkins, horseradish cream, salmon roe 15.50
  • Charcuterie plate; Jamon serrano (12 month reserve), capocollo, lomo, Istra salami, pan con tomate (shared plate for 2) 22.50
  • Sault’s fish and chips: Beer-battered barramundi, mussels and prawns, potato, lime mayonnaise, pesto emulsion, samphire 16.50
  • Caramel-smoked duck breast with sweet spices, duck liver truffle parfait, mushroom purée, mushroom crumble 15.50
  • Grilled octopus, confit potato, black garlic aioli, smoked paprika, olive oil 17.50
  • San Simon – a smoked cow’s milk cheese, house-made quince paste, fruit loaf and lavosh (50gm) 10.5
  • Manchego – ewe’s milk cheese, house-made plum jam, fruit loaf and lavosh (50gm) 11.50


  • Crispy-skin free-range suckling pig, steamed Chinese cabbage, pickled cucumber, shallots, plum sauce 39.50
  • Fish of the day, squid ink crust, paella and seafood Lebanese cous cous, riesling froth 38.50
  • Quail ballotine, risotto of wild mushroom, jamon serrano, truffled jus 37.50
  • Venison, celeriac purée, beetroot, blueberries, liquorice sticks (cooked no more than medium rare) 38.50
  • Hopkins River eye fillet, smoked mashed potatoes, grilled leek, seasonal vegetables, thyme volcanic-salt, red wine jus 40.00
  • Tortellini of roasted vegetables, hazelnut Romesco, Manchego cheese sauce 35.00


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


  • Single origin organic chocolate and coconut soft-centred fondant, banana and salted caramel sauce, banana ice cream 17.50 (please allow 15 mins cooking time)
  • Pear and almond tart, dulce de leche, honeycomb, pear and burnt caramel gelato 17.00
  • Pumpkin cheesecake, carrot and mandarin sauce, Amaretto-poached persimmon, mandarin sorbet, pumpkin toffee 17.00
  • Sault’s black forest; Sponge cake, chocolate, griottines cherry, kirsch and vanilla mousse, cocoa crumble 17.50
  • Affogato: Vanilla bean ice cream, espresso, hazelnut biscotti, 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 8.50/37.00
  • 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