Spring Menu at Sault Restaurant Daylesford

Showcasing our fabulous regional produce, entice yourself with our seasonally changing, Modern Australian cuisine.

As our menus are changed seasonally, some items may vary.

Sault Spring Menu

If you have any allergies or dietary intolerance’s, please see our dietary menu with further details on menu ingredients.

Looking for our Tasting Menus?

3 course choice menu $80pp (Select one from First/Second, one from Third and Fourth OR two from First/Second and one from Third)
4 course choice menu $95pp (Select one from each course)

First

Beef carpaccio, garden radish, Reggiano cheese, horseradish
Cured Kingfish, finger lime, wild rice, truffle, lemon
Heirloom beetroots, Holy Goat piccolo cheese, basil, Pedro Ximénez glaze

Second

Scallops, squid ink, avruga caviar, chili
Ricotta and leek dumpling, lavender and ricotta whey foam, black olive
Quail breast, pancetta-wrapped quail leg, sprouts, black barley, quail egg, pickled walnut, quince aioli

Third

Market fish, mussels, potato crisps, fennel ketchup, nasturtium berry, leaves
Hopkins River Beef eye fillet (served medium rare), baby onions, peat whiskey mustard, Jerusalem artichoke, beef jus
Tuki lamb loin and confit belly, spring onion, black garlic, legumes, shoots and flowers
Cauliflower, black barley, buttermilk, celeriac, sumac, confit egg yolk

Accompaniments from the garden

Local farm potatoes, garlic and rosemary 9
SSault garden salad, radish, sherry dressing 9
Sault garden vegetables, Holy Goat fromage, smoked-cured egg yolk 10

Fourth

Butter milk bavarois, citrus, mastic, kataifi, Des O’Tooles honey, pumpkin seeds
Fromage d’Affinois, caramelised onion and bee pollen ice-cream, Waldorf garnish
‘The truffle’; Chocolate soil, chestnut, hazelnut, truffled honey, quince
Rose, rhubarb, vanilla and panna cotta
Select from below two (2) artisan cheese with apple, pickled walnut, quince and lavosh (If you wish you may add additional portion at 9.50 per cheese)
- Shaw River Buffalo cheese – ‘Annie Baxter’ buffalo milk pecorino – Shaw River, VIC
- Papillon Roquefort – Blue, ewe’s milk – Aveyron, France
- Holy Goat – ‘Nectar’, goat and cow’s milk – Sutton Grange Organic – VIC

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

Dessert Wines & After Dinner

Telmo Rodriguez ‘MR’ Moscatel 60ml / 500ml, Spain 16/82.50
De Bortoli ‘Noble One’ 60ml / 375ml, NSW 14/60
Patrizi Moscato D’Asti, DOCG – Piedmont, Italy 11/42
Port, Muscat, 60ml 10.50
Rutherglen Tokay 60ml 11.50
Pedro Ximenez 60ml 14
12 year aged Tawny Port 60ml 12.50
Penfolds Grandfather Port 60ml 18.00
Courvoisier Cognac 45ml 16.00
Hennessy Cognac 45ml 16.00
Amaretto, Armagnac, Baileys, Cointreau, Frangelico – 30ml 9.50/45ml 12.50

Tasting Menu

View the Spring Tasting Menu or the Spring Tasting Menu with Dietary info version. We also now have a Spring Vegetarian Tasting Menu or the Spring Vegetarian Tasting Menu with Dietary Info.

Tasting menu changes every few weeks.

Download Menus

Photography by Noah Esposito @melbourne_food_finds, ceramics by Bridget Bodenham

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

The Sault Menu