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 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 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) 15.50
  • Confit boneless chicken wings and drumettes, mojo rojo, mojo verde, potato (2 per serve) 13.50
  • Sher wagyu beef sourdough parcels, enoki mushrooms, soy, chives, Szechuan pepper (2 per serve) 14
  • Cured kangaroo fillet, mushroom purée, roasted macadamia, bitter leaves, pepper berry (seared rare only) 16

Tapas from the sea

  • Nori rice cracker, tuna belly tartare, wasabi mayonnaise, soy pearls, cucumber and lime (2 per serve) 13.50
  • Scallops, sofrito, roasted cauliflower purée, sobrassada, bread crumbs (2 per serve) 12.50
  • Spanner crab tartar, pickled cucumber, avocado, salmon roe, watercress 16.50
  • Grilled octopus, confit potato, black garlic aioli, edamame bean, smoked paprika, olive oil 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
  • Honey and citrus-roasted organic carrots, Meredith goats yoghurt, curry powder 12
  • Spring vegetable garden, roasted artichoke purée, edible beetroot soil, black olive 14.50

Something more substantial

  • Pork loin and slow-cooked belly, apple, Lebanese eggplant, white miso, rosemary jus 37.50
  • Roasted corn-fed duck breast, red cabbage and beetroot coleslaw, raisin, turnip purée, blood orange sauce 38.50
  • BBQ-glazed Hopkins River eye fillet, celeriac purée, grilled asparagus, baby onions, mushroom powder, red wine jus 41
  • Fregola sarda, land and sea vegetable stew, 63°C free-range egg, Pyengana mature cheddar 34
  • Fish of the day (Market Price)

Accompaniments from the garden

  • Honey and citrus-roasted organic carrots, Meredith goats yoghurt, curry powder 12
  • Triple cooked royal blue potatoes, brava sauce and aioli 9.50
  • Seasonal green salad, garden herbs, green vegetables, pistachio, sherry vinegar 9.50

Something sweet

  • Fine tart of baked organic apple, salted caramel, apple pie gelato 16.50 (please allow 15mins cooking time)
  • Kennedy and Wilson dark chocolate mousse, liquorice ice cream, black sesame praline, pistachio, cocoa 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 Menu 2015 (includes glossary)

Download the Sault Spring Menu 2015 with Dietary Info

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

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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