Beautiful new dishes created by head chef Hugh Maxwell and his super talented team, Sous Chef Liam Scott, Bec Davern and Jamison Harris.
We are so proud to be showcasing so much fresh produce straight from our kitchen garden to the table, (head gardener Adrian Deakin is doing a remarkable job and is constantly planting new and exciting herbs and veggies for our team.)
Our children Max and Lilly continue to collect seeds and gift them to the kids who dine at Sault.
We are excited to share these new dishes with you and extend our thanks to all our guests who dine with us for their support of our family business, 13 years on and the evolution of this brilliant property never ceases to amaze and inspire us,
Damien Aylward & Jodi Flockhart.
We also have some new Winter cocktails created by Matt Phillips, “Sex on the Beach” and our Winter warmer the “Margarita”, our way of taking you to a warmer place via our cocktails.
Sault had a lovely visit from Postcards Lauren Phillips and the Postcards team. Jodi took Lauren around Daylesford to show her all the best spots to drink and dine, then back to Sault for a delicious selection of our latest dishes.
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
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.
Truffle indulgence lunch dates for 2019 – Bookings Essential, subject to availability.
- 12:00pm for 12:30 sit-down truffle inspired tasting menu $150 pp (additional option to experience a truffle hunt at the local truffle farm $40 pp)
- Saturday July 20th 2019
- Saturday August 3rd 2019