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

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 items produced by the chefs at Sault, led by our Spanish-born head chef, Santiago Nine-Fernandez. This menu has been designed in such a way that you can either select a variety of tapas as your dining option or select 3, 4 or more tapas to share followed by something more substantial and perhaps something sweet.

Please advise your waiter of any dietary restrictions.

To start

  • Baked almonds, Murray River salt, dried olives, chili 3.50
  • Mediterranean-style marinated Camilo olives 3.50

Tapas from the paddock

  • Catalan-style confit chicken drumettes and boneless wings, lemon and thyme foam, crunchy potato 14
  • Pork belly bun: Brioche, pork belly, caramelised onion, seeded mustard, mozzarella 9.50
  • Sher wagyu beef sourdough parcels, enoki mushrooms, soy, chives (2 per serve) 13
  • ‘DIY’ pan con tomate: Jamon serrano (12 month reserve), sourdough loaf, tomato, olive oil 13.50
  • Caramel-smoked duck breast, duck liver parfait, Pedro Ximenez-marinated figs, hazelnut crumble 15.50

Tapas from the sea

  • Scallops, sofrito, chorizo, bread crumbs, roasted cauliflower purée (2 per serve) 12.50
  • Basque-style spanner crab crêpe, saffron, seafood bisque 13.50
  • Grilled octopus, confit potato, black garlic aioli, edamame bean, smoked paprika, olive oil 18
  • Grilled king prawn, bomba rice, saffron, prawn essence, romesco 18

Tapas from the garden

  • 12 hour-baked heirloom tomatoes, Shaw River buffalo mozzarella, tomato consommé, basil 11.50
  • Manchego and sundried tomato croquettes, tomato powder, oregano (2 per serve) 9
  • White almond gazpacho, verjuice, grilled avocado, olive oil 12.50, with mojama (cured tuna) 15.50
  • Organic beetroot, house-made goats curd, crushed hazelnuts, sorrel, honey dressing 12.50

Something more substantial

  • Mustard-marinated lamb back strap, kohlrabi purée, basil and mint pesto, herb crumble, tarragon jus 36.50
  • Roasted free-range corn-fed duck breast, chestnut purée, duck liver parfait, grilled mushroom, Pedro Ximenez jus 37.50
  • Hopkins River eye fillet, onion, red capsicum, eggplant, thyme volcanic salt, red wine jus 39
  • Fish of the day, cuttlefish, squid ink, vanilla oil 36
  • Musquée de Provence pumpkin, pine nuts, sage, blue cheese and buttermilk kuzu gnocchi 33

Accompaniments from the garden

  • Organic beetroot, house-made goats curd, crushed hazelnuts, sorrel, honey dressing 12.50
  • Triple cooked royal blue potatoes, brava sauce and aioli 9.50
  • Green salad, cracked olives, shaved fennel, orange, capers, sherry vinaigrette dressing 9.50

Something sweet

  • Pear tarte Tatin, maple syrup, roasted pear ice cream, salted caramel 15.50
  • Kennedy and Wilson dark chocolate mousse, liquorice ice cream, black sesame praline, pistachio, cocoa 15.50
  • 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 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 Autumn 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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