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.

Photography by Johanna Leddin, plates by the very talented Bridget Bodenham, food by Ray and Santi.

Sault Spring/Summer 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.

If you have any allergies or dietary intolerances, please see our dietary menu with further details on menu ingredients

To start

  • Baked almonds, Murray River salt, dried olives, chili 3.50
  • Mediterranean-style marinated Camilo and Mount Zero olives 3.75
  • ‘DIY’ pan con tomate: Jamon serrano (12 month reserve), sourdough loaf, tomato, olive oil 12.50
  • ‘DIY’ pan con tomate: Mahón cheese, Manchego cheese, sourdough loaf, tomato, olive oil 12.50

Tapas from the paddock

  • Viennetta of duck liver parfait, mushrooms, Pedro Ximenez reduction 8.50
  • Pork belly bun; Brioche, braised pork belly, cucumber, house pickled peppers, San Simon cheese 8.50
  • Mini soft taco of free-range chicken, mojo rojo, red bean purée, avocado, tomato relish, coriander 7.50

Tapas from the sea

  • Nori rice cracker, tuna belly tartare, wasabi mayonnaise, soy pearls, cucumber and lime (2 per serve) 12.50
  • Scallops, sofrito, roasted cauliflower purée, sobrassada, bread crumbs (2 per serve) 12.50
  • Spanner crab remoulade, avocado, salmon roe, samphire 14
  • Grilled octopus, confit potato, black garlic aioli, edamame bean, smoked paprika, olive oil 16.50

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
  • Sangria-marinated watermelon, buffalo mozzarella, tomato 11 – served with jamon serrano – 15

Something more substantial

  • Mustard-marinated lamb back strap, kohlrabi purée, basil and mint pesto, herb crumble, tarragon jus 25 / 35
  • Roasted corn-fed duck breast, carrot and bergamot purée, sweet spice and ginger bread crumble, baby carrots, honey and lavender jus 36
  • BBQ-glazed Hopkins River eye fillet, celeriac purée, grilled asparagus, baby onions, mushroom powder, red wine jus 28.50 /42
  • Musquee de Provence pumpkin gnocchi, pumpkin textures, walnut emulsion, citrus and curry sauce 22 / 29
  • Fish of the day (Market Price)

Accompaniments from the garden

  • Fried Lebanese eggplant, pomegranate molasses, sesame seeds 9
  • Papas arrugadas; Canary Island-style salted baby potatoes, mojo verde 8
  • Seasonal green salad, garden herbs, green vegetables, pistachio, herb dressing 9.50

Something sweet

  • Passion fruit sorbet, yoghurt mousse, mango, chocolate textures, passion fruit and almond crumble 16.50
  • Kennedy and Wilson dark chocolate, coconut parfait, banana, peanut, caramel 16.50
  • 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 10.50
  • Rutherglen Tokay 60ml 11.50
  • Pedro Ximenez 60ml 12.50
  • 12 year aged Tawny Port 60ml 12.50
  • 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 Spring/Summer Menu 2015 (includes glossary)

Download the Sault Spring/Summer Menu 2015 with Dietary Info

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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