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.
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