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New Garden Beds in our Kitchen Garden

At Sault, we are rather excited to be adding 4 new garden beds to our ever expanding kitchen garden and organic orchard, we”re also adding a new hothouse to allow us to grow more rare herbs and veggies all year round at Sault.

Stay tuned, Spring is about to look rather abundant at Sault.

Drone Shot by Wilson Law, food shots by Jo Ruffin

Artichokes grown in our kitchen garden bed, used three ways, the puree the heart and the chip along with local truffle from Truffle treasure and Holy Goat cheese, shot Jezriel Ganino
Cocktails garnished with edible flowers from our edible flower beds.
our vegetable side grown at Sault and on the scallop dish, baby radish grown by Lilly in her test garden bed a triumph
our vegetable side grown at Sault and on the scallop dish, baby radish grown by Lilly in her test garden bed a triumph

Winter Time at Sault

The new menu has arrived featuring flavours of Winter and of course it wouldn’t be Winter at Sault without a dash of Truffle from our local farm Truffle Treasures.

Our new desserts are also exciting featuring the Violet Bubble and the Rosemary Custard with Mandarin.

Stay tuned for our next Winter competition with your chance to win for 2 guests enjoying 3 courses and glass of bubbles.

Announced very soon on our Instagram account.

Violet Bubble Dessert
Rosemary Custard with Mandarin Dessert
Hunting for Truffles
Hunting for Mushrooms
Hunting for Mushrooms
Hunting for Truffles

All home made at Sault

House made sourdough rolls accompanied by house made butter and pink Murray River salt with red wine. Ceramics by the talented Bridget Bodenham.

At Sault we’re so proud to be using fresh herbs and veggies from our kitchen garden and creating dishes made from locally sourced suppliers to help lessen our carbon footprint.

Max & Lilly’s Seeds

We are very proud at Sault to be sharing our garden seed with the kids who dine at Sault.

The idea stemmed from the Coles Stikeez, our kids Max and Lilly started to collect them and this then sparked a conversation about where they would eventually end up, in landfill in the ground.

Our kids then chatted and suggested that seeds would be a great option and this way we would be looking after the soil and the planet. We decided we could make a change by harvesting the seeds at Sault from our kitchen garden and then Max and Lilly would illustrate the paper seed packets and pass these on to the children who dine at Sault.

You only need a pot on a window or a small patch of soil and then kids can see them grow.

We hope this ripple effect will be a project that other restaurants across Australian can be part of.

We are so thrilled to have the support of Liz Lyons a lady we admire deeply for her tenacity in preservation @breakfastinmelbourne

It is part of our mission now at Sault to lesson our carbon footprint and really look after this amazing planet.

Have a beautiful day!

From Max and Lilly