We would love to announce our new head chef
Sault Restaurant @ Daylesford is thrilled to announce the appointment of Raymond Van Puymbroek as their new Head Chef.
For Ray and Sault this is somewhat of a “welcome home”. Ray was once the Sous Chef at Sault under Santiago Nine-Fernandez before departing to travel overseas in 2015. After three years, Ray returned to Australia and joined Voyager Estate in Margret River as their Sous Chef. In 2022 he was appointed the Head Chef at Voyager, where he and their team achieved a Good Food Guide Chef’s Hat. Ray is thrilled to be returning to Sault as Head Chef where he is excited to further develop the seasonal menu with a strong emphasis on the extensive kitchen gardens that Sault has on offer along with the wonderful regional produce of the surrounds.
Very exciting times ahead for the restaurant.
From Little Things, Big Things Grow
?From little things big things grow?
Many years ago our kitchen garden became our passion project for a number of reasons!
?1 to create a more sustainable way of operating our restaurant.
?2 to energize our amazing chefs @liamgodofthunder
with the freshest produce for their seasonal menus.
?3 to nurture work for the amazing talented people who live in our town.
Head gardeners @celebrityfarmhand @thegarden.aesthetic garden.aesthetic who inspire us daily with their work even on the coldest days!
Exciting to see the mini pots of goodies being warmed in our hothouse and ready for planting!
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Swipe right to see how our dishes Spring to life!
Dreaming of a Country Escape?
Dreaming of a country escape?
We have teamed up with our beautiful friends @connieandluna and the stunning @honeysucklefarm_ for the most dreamy giveaway ✨️
One lucky winner to have an overnight stay @honeysucklefarm_ and enjoy our 7 course Tasting menu with cocktails on arrival.
For all the details and to enter head to @connieandluna page.
Goodluck????
Into the Woods
“Into the Woods”??
The latest Winter cocktail to land at Sault created by @matthewdrphillips?
Inspired by the old fashioned
– Bourbon
– Grapefruit juice
– Bitters
– Burnt Honey and rosemary syrup
– Garnished with honey comb and ? rosemary
*Honey from our bee ? hives at Sault
Ready for a taste?
Photo credit @eatortreat