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 Summer 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 or Second, one from Third and Fourth OR one each from First, Second and Third)
4 course choice menu $95pp (Select one from each course)

First

Eye fillet beef tartare, wagyu fat, egg yolk, potato crisp
Oysters four ways – natural; potato and seaweed tuile, garlic pearl; spicy tomato and caper dressing; watermelon and strawberry gazpacho sorbet
Heirloom tomatoes, buffalo mozzarella, basil, Parmigiano-Reggiano

Second

Cured scallops, quinoa, salmon roe, candied chili, finger lime, sherry tomato bubbles
Holy Goat piccolo cheese, char-grilled stone fruit, zucchini, harissa, pomegranate, smoked almond
Lavender-cured duck breast, duck parfait, raw vegetable salad, flowers

Third

Market fish, butter poached prawn, squid ink, fennel, avruga caviar
Tuki Farm lamb loin, kataifi-wrapped lamb shoulder, pine nuts, blackened zucchini, pomegranate, tomato, sumac
Green Hills Natural Beef eye fillet (served medium rare), onions, black garlic butter, peat whiskey mustard, red wine jus
Pumpkin, chick pea, feta, sage, egg yolk, wheat-pressed herb and petals

Accompaniments from the garden

Local farm potatoes, garlic and rosemary 9
Sault garden salad 9
Sault garden vegetables 10

Fourth

Apricot, orange blossom custard, black sesame, apricot and honey sponge
Fromage d’Affinois, caramelised onion and bee pollen ice-cream, Waldorf garnish
Vegemite on toast; Chocolate brioche, sourdough ice-cream, vegemite caramel
Strawberry cheesecake; fromage frais, strawberry, elderflower, Pedro Ximénez sherry, shortbread
Holy Goat ‘Nectar’ (goat and cow’s milk cheese), Berry’s Creek Riverine blue (Water buffalo cheese), apple, pickled walnut, quince and lavosh

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 12/44
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 Summer Tasting Menu or the Summer Tasting Menu with Dietary info version. We also now have a Summer Vegetarian Tasting Menu or the Summer 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