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The Sault Spring Menu

Fresh Local and Regional Produce

Contemporary Australian Cuisine

Delightful Desserts

Lovingly Prepared by Head Chef Hugh Maxwell & His Dedicated Team

The Sault 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

Winter Spring 2019

3-Course Menu

  • 3-Course Choice Menu $90pp (Select one from First or Second, one from Third and Fourth
    OR one each from First, Second and Third)
  • 4-Course Choice Menu $105pp (Select one from each course)

First

  • Beef tartare, spring onion, radish, cured egg yolk, Wagyu fat
  • Cured kingfish, spicy tomato dressing, pomegranate, kingfish pancetta
  • Pea parfait, broad beans, linseed, broad bean á la greque

Second

  • Abrolhos Island scallop, spanner crab mayonnaise, nasturtium berry, squid ink tapioca, chili, coriander
  • Charred zucchini, Holy Goat piccolo cheese, hazelnut butter, flowers, basil, golden raisin
  • Pork loin, greens, blueberry, sage

Third

  • Barramundi fillet, fennel veloute, wild rice, avruga caviar
  • Quail, asparagus, black barley, preserved lemon, baked ricotta, sourdough sauce
  • Green Hills Natural Beef eye fillet (served medium rare), onions, black garlic butter, red wine jus
  • Romanesco, blue cheese, apple, radish, buckwheat

Accompaniments from the garden

  • Local farm potatoes, garlic and rosemary 10
  • Sault garden salad 10
  • Green beans, smoked almonds, fromage frais 12

Fourth

  • Carrot cake, custard, burnt honey ice-cream, buckwheat
  • Goats curd mousse, blood orange, meringue
  • Chocolate, raspberry, lemon
  • Fromage d’Affinois, caramelised onion and bee pollen ice-cream, Waldorf garnish
  • Holy Goat ‘Nectar’ (goat milk cheese), Berry’s Creek Riverine blue (Water buffalo cheese),
    apple, pickled walnut, quince and lavosh

Download or Print Menu PDF Dietary Information PDF

Tasting Menu

  • Spring 7 course tasting menu 120pp
    (Please allow a minimum of 2 hours to enjoy this menu)

First

  • Fennel tapioca, white bean skordalia, Sault garden herbs, vegetables and flowers
  • Suggested wine(100ml) – Paul Louis NV Brut– Loire, France 11

Second

  • Cured kingfish, spicy tomato dressing, pomegranate, kingfish pancetta
  • Suggested wine(75ml) – Castro Martin, Albariño ‘16, Rias Baixas, Spain 12

Third

  • Charred zucchini, Holy Goat piccolo cheese, hazelnut butter, flowers, basil, golden raisin
  • Suggested wine(75ml) – Leeuwin Estate ‘Prelude’ Chardonnay ’16, Margaret River, WA 11

Fourth

  • Quail, asparagus, black barley, preserved lemon, baked ricotta, sourdough sauce
  • Suggested wine(75ml) – Tomboy Hill ‘Rebellion’ Pinot Noir ‘17, Ballarat, VIC 12

Fifth

  • Green Hills Natural Beef eye fillet (served medium rare), onion, black garlic butter, red wine jus
  • Suggested wine(75ml) – Best’s Cabernet Sauvignon ’15, Great Western, VIC 11
  • (Please inform wait staff if you wish to order additional sides with this course)

Optional cheese course 10

  • Fromage d’Affinois, caramelised onion and bee pollen ice-cream, Waldorf garnish

Sixth

  • Almond sorbet, rhubarb, elderflower

Seventh

  • Chocolate, raspberry, lemon
  • Suggested wine(60ml) – Telmo Rodriguez, ‘MR’ Moscatel 14, Spain 16 Or (60ml) – Pedro Ximénez sherry, Spain 14

Download or Print Menu PDF Dietary Information PDF

Vegetarian Tasting Menu

  • Vegetarian tasting Menu $115pp
    (Please allow a minimum of 2 hours to enjoy this menu)

First

  • Fennel tapioca, white bean skordalia, Sault garden herbs, vegetables and flowers
  • Suggested wine(100ml) – Paul Louis NV Brut– Loire, France 11

Second

  • Pea parfait, broad beans, linseed, broad bean á la greque
  • Suggested wine(75ml) – Bests Riesling, Great Western, Vic 11

Third

  • Charred zucchini, Holy Goat piccolo cheese, hazelnut butter, flowers, basil, golden raisin
  • Suggested wine(75ml) – Leeuwin Estate ‘Prelude’ Chardonnay ’17, Margaret River, WA 11

Fourth

  • Cedarwood-grilled asparagus, spicy tomato dressing, wild rice
  • Suggested wine(75ml) – Teusner ‘Salsa’ Rose ’17 – Barossa Valley, SA 10

Fifth

  • Romanesco, blue cheese, apple, turnip, buckwheat
  • Suggested wine(75ml) – Tomboy Hill ‘Rebellion’ Pinot Noir ‘17, Ballarat 12
    • (Please inform wait staff if you wish to order additional sides with this course)

Optional cheese course 10

  • Fromage d’Affinois, caramelised onion and bee pollen ice-cream, Waldorf garnish

Sixth

  • Almond sorbet, rhubarb, elderflower

Seventh

  • Chocolate, raspberry, lemon
  • Suggested wine(60ml) – Telmo Rodriguez, ‘MR’ Moscatel ‘13, D.O. Malaga & D.O. Sierras de Malaga 16 Or (60ml) – Pedro Ximénez sherry 14

Download or Print Menu PDF Dietary Information PDF

Dessert Wines & After Dinner

Dessert Wines & Liqueurs

  • Telmo Rodriguez ‘MR’ Moscatel 60ml/500ml, Spain $16/$82.50
  • De Bortoli ‘Noble One’ 60ml / 375ml, NSW $15/$68
  • Patrizi Moscato D’Asti, DOCG – Piedmont, Italy $14/$50
  • Port, Muscat, 60ml $12
  • Rutherglen Tokay 60ml $14
  • Pedro Ximénez sherry 60ml $14
  • 12-year aged Tawny Port 60ml $15
  • Penfolds Grandfather Port 60ml $19
  • Courvoisier Cognac 45ml $16
  • Hennessy Cognac 45ml $16
  • Amaretto, Armagnac, Baileys, Cointreau, Frangelico, 30ml $9.50, 45ml $13.50

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

 

Mid-Week Express 2-Course Menu

Sault offers an express mid-week 2 course menu for $65.00 per person with complimentary glass of house red, white or sparkling on Wednesday only, or Thursday lunch and dinner, or Friday lunch express $65 per person (excluding public holidays). Call (03)-5348-6555 to book or online.

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

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.

The warmer months invite pre-dinner drinks or coffee and dessert under the large umbrellas on the deck. Watch the sun set over the lake as the resident swans, ducks and egrets flock in for the evening. Or retire to the bar/lounge to the warmth of the open fire as the snow settles during winter.

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

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