(+613)-5348-6555 enquiries@sault.com.au

Seasonal Menu

Fresh Local and Regional Produce

Contemporary Australian Cuisine

Sault @ Home Menu Order Form

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. If you have any allergies or dietary intolerance’s, please see our dietary menu (link to PDF below each menu) with further details on menu ingredients.

Skip to: The Sault Menu, The Luxury of Dining at Sault, The Produce we use at Sault

 

 

 

 

The Sault Seasonal Menu

3 or 4 Course Menu

  • 3 course choice menu $98pp (Select one from First or Second, one from Third and Fourth OR one each from First, Second and Third)
  • 4 course choice menu $115pp (Select one from each course)

  • Bread; House-baked ricotta whey sourdough, made with Powlett Hill biodynamic stone-ground flour

  • Ricotta and confit garlic butter

First

  • Beef tartare, coriander, tamarind, linseed, egg yolk
  • Cured ocean trout, preserved lemon mayonnaise, fennel, radish
  • Beetroot, relish, buckwheat, blue cheese

Second

  • Scallops, kohlrabi, potato, seafood and ham-hock emulsion
  • Jerusalem artichoke, pickled zucchini, wild rice, almonds
  • Pork loin, pickled mustard seeds, chard, bread consommé

Third

  • Market fish, leek, corn and buttermilk sauce, avruga caviar
  • Lamb backstrap, pumpkin, Brussels sprouts, fetta
  • Eye fillet, parsnip, caramelised onion and swede purée, radicchio, jus (served medium rare)
  • Honey-garlic carrots, chestnut, goats cheese

Sides

  • Spuds, garlic and rosemary 10
  • Sault garden salad 10

Fourth

  • Miso parfait, ginger crumb, rhubarb
  • Chocolate, quince jelly, crème fraiche and tonka bean ice-cream
  • Lemon marshmallow, blood orange ice-cream, farro, pink peppercorn
  • Holy Goat ‘La Luna’, quince paste, brioche

 

Download or Print Menu PDF Dietary Information PDF

7 Course Tasting Menu

  • 7 course tasting menu 130pp
  • Wine match 60

Bread

  • House-baked sourdough

Amuse

Second

  • Beetroot, relish, buckwheat, blue cheese
  • Macedon Ridge sparkling NV, Macedon Ranges

Third

  • Cured ocean trout, preserved lemon mayonnaise, fennel, radish
  • Castro Martin, Albariño ‘17, Rias Baixas, Spain

Fourth

  • Duck, green beans, fermented vegetables, crabapple, gastrique

  • Passing Clouds, Pinot Noir ‘19, Macedon Ranges, Vic

Fifth

  • Eye fillet, pine mushroom, onion, jus (served medium rare)

  • Best’s Cabernet Sauvignon ’18, Great Western, VIC

Sides

  • Spuds, garlic, rosemary 10

  • Sault garden salad 10

Sixth

  • Cider sorbet, golden raisins

  • (Optional extra wine 15) Quinta do Ameal Loureiro ‘Special Harvest’, Portugal – 45ml

Seventh

  • Chocolate, quince jelly, crème fraiche and tonka bean ice-cream

  • Pedro Ximénez sherry, Spain

 

Download or Print Menu PDF Dietary Information PDF

 

7 Course Tasting Menu (Vegetarian)

  • 7 course tasting menu 125pp
  • Wine match 60

Bread

  • House-baked sourdough

Amuse

Second

  • Beetroot, relish, buckwheat, blue cheese
  • Macedon Ridge sparkling NV, Macedon Ranges

Third

  • Jerusalem artichoke, pickled zucchini, wild rice, almonds
  • Leeuwin Estate ‘Prelude’ Chardonnay ’18, Margaret River, WA

Fourth

  • Potato cake, raw garden vegetables

  • Bests Riesling ’19, Great Western, Vic

Fifth

  • Honey-garlic carrots, chestnut, goats cheese

  • Passing Clouds, Pinot Noir ‘19, Macedon Ranges, Vic

Sides

  • Spuds, garlic, rosemary 10

  • Sault garden salad 10

Sixth

  • Cider sorbet, golden raisins

  • (Optional extra wine 15) Quinta do Ameal Loureiro ‘Special Harvest’, Portugal – 45ml

Seventh

  • Chocolate, quince jelly, crème fraiche and tonka bean ice-cream

  • Pedro Ximénez sherry, Spain

 

Download or Print Menu PDF Dietary Information PDF

 

7 Course Tasting Menu (Plant-Based Vegan)

  • 7 course tasting menu 125pp

Bread

Amuse

Second

  • Beetroot, relish, buckwheat

Third

  • Jerusalem artichoke, pickled zucchini, wild rice, almonds

Fourth

  • Potato cake, raw garden vegetables

Fifth

  • Honey-garlic carrots, chestnut

Sides

  • Spuds, garlic, rosemary 10

  • Sault garden salad 10

Sixth

  • Cider sorbet, golden raisins

Seventh

  • Chocolate, quince jelly, coconut sorbet

 

Download or Print Menu PDF 

 

 

 

 

 

Kid's Menu

  • Kids Menu $55 ea.

Glass of juice or soft drink

To Start

  • Dip with veggie sticks and crackers

Main

  • Fettuccini, Bolognaise
    or
  • Fettuccini, Napoli and basil sauce
    or
  • The following mains served with your choice of either house-cut chips and salad or seasonal vegetables:
    • Tempura battered fish fillet
      or
    • Beef eye fillet steak

Dessert

  •  Sault’s house-made super sundae

  • Please note some dishes may contain traces of milk products etc. Please advise staff of any dietary concerns

 

Download or Print Menu PDF 

 

 

 

Dessert Wines & After Dinner

Dessert Wines & Liqueurs

  • Quinta do Ameal Loureiro ‘Special Harvest’, Portugal – 60ml/375ml $20/$95
  • De Bortoli ‘Noble One’ 60ml / 375ml, NSW $15/$68
  • Telmo Rodriguez ‘MR’ Moscatel 60ml / 500ml, Spain 18/82.50
  • Patrizi Moscato D’Asti, DOCG – Piedmont, Italy $14/$50
  • Port, Muscat, 60ml $14
  • Rutherglen Tokay 60ml $15
  • Pedro Ximénez sherry 60ml $14
  • 12-year aged Tawny Port 60ml $16
  • Penfolds Grandfather Port 60ml $22
  • Courvoisier Cognac 45ml $19
  • Hennessy Cognac 45ml $19
  • Armagnac 45ml $19
  • Amaretto, Baileys, Cointreau, Frangelico, 30ml $11, 45ml $15

Tea & Coffee

Sault uses UTZ certified sustainable coffee beans, served with a sweet treat.

  • Espresso $4.00
  • Latte, Flat White, Cappuccino, Long Black, or Macchiato $4.50 (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

 

Book a Table

 

Most of the herbs we use are sourced from our own gardens, as are many garden vegetables and fruits as they become seasonally available. However, we do have some wonderful suppliers that help us create our menus, including:

Mt Franklin Organics, Mt Franklin VIC; Tonna’s Fruit and Vegetables, Daylesford VIC; B&B Basil, Bendigo, VIC; Springmount Fine Foods, Springmount VIC; Camilo Olives, Teesdale VIC; Maffra Cheese, Tinamba VIC; Meredith Goat Cheese, Meredith VIC; Holy Goat Sutton Grange organic farm cheese, VIC and more.

Please inform us if you have particular dietary requirements or allergies, our chef’s will design an alternative option to suit your needs.

We are unable to guarantee against the possibility of cross-contamination.

Please note, it is not possible to split table orders between the tasting menu and the alternative menu options.

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.
AMEX card payments will incur a 2.5% surcharge

 

Book a Table

The luxury of dining at Sault

Taking advantage of the surrounding countryside, the restaurant boasts 180° views of the Lake, Lavender and Forest through continual Bay windows.

Candlelit dinners or a casual group lunch, our friendly and experienced staff will ensure that the occasion is one you will enjoy and in times to come.

Showcasing our fabulous regional produce, complemented with our own herbs, vegetables and trout smoked on site. Entice yourself with our seasonally changing, Modern Australian cuisine.

A current and active member of Daylesford Macedon Produce (DMP), we aim to utilize our members products and fare wherever possible. For full details of DMP please visit www.dmproduce.com.au

At Sault we love that many guests choose to celebrate Birthdays with us and if they would like to bring a cake then we will need them to sign a cake waiver and a fee will apply if the cake is to be served.

The produce that we use at Sault

We are now up to 50 beds at Sault and are proud to be using a vast amount of produce from our own kitchen garden. This is a huge influence on our seasonal menus and our team of chefs are out picking fresh herbs and veggies daily for our menus.

The amazing regional produce that makes our menus what they are

We grow some of our organic produce right here at the estate, but what we don’t grow ourselves we source locally (organic of course) from these brands…

And all the lovely locals that supply us with fresh berries, figs and free range eggs.

Our regional suppliers