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

Seasonal Menu

Fresh Local and Regional Produce

Contemporary Australian Cuisine

MENU

Showcasing our fabulous regional produce, entice yourself with our seasonally changing, Modern Australian cuisine. Because our menu is seasonal, some items may vary. If you have any allergies or dietary intolerances, 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 (Midweek)

  • 3 course choice menu $115pp (Select one from First or Second, one from Third and Fourth OR one each from First, Second and Third)
  • 4 course choice menu $135pp (Select one from each course)

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

  • House-made cultured butter

First

  • Witlof, baby beetroot, nashi pear, Wedgetail Farm goats curd, local honey, hazelnut vinaigrette
  • Beef tartare, Long Paddock ‘Driftwood’ mousse, preserved lime, egg yolk, potato cracker
  • Cured ocean trout, grapefruit, watermelon radish, trout roe, green chilli, white soy, avocado cream

Second

  • Coal-grilled octopus, pickled green tomato, sesame cream, finger lime, oyster foam, sorrel
  • Ricotta gnocchi, charred sweetcorn, lions mane mushroom, toasted corn butter, fried rosemary
  • Lamb ribs glazed in carrot molasses, toasted hemp seed, Hungarian wax pepper, sheep’s milk labneh, advieh

Third

  • Market fish, black rice-stuffed cascabel pepper, tomato beurre blanc, bronze fennel, tomato oil
  • Glazed duck breast, baby carrot, burnt lavender honey, carrot miso puree, Tasmanian pepperberry
  • Coal-roasted pumpkin, yellow peach amba, toasted macadamia, persimmon, chamomile, Vietnamese mint
  • Confit pork belly, burnt apple purée, red Russian kale, hakurei turnip, yellow mustard seed
  • Hopkins River eye fillet, caramelized cauliflower, anchovy bagna cauda, fioretto, horseradish, beef jus (served medium rare) +10 surcharge

Sides

  • Spuds, garlic, and rosemary 12
  • Farm leaves, bay leaf vinaigrette 12

Fourth

  • Rock melon sorbet, cashew financier, bay leaf meringue, cultured cream, vanilla oil
  • Chocolate marquise, tonka bean ice-cream, honeycomb, caramelized fig, cocoa nib tuile
  • Rose ice-cream, poached rhubarb, puffed buckwheat, watermelon granita, white chocolate
  • Long Paddock Cheese, ’Banksia’, caramelized nuts, pear paste, rye cracker (This is a semi-hard style, pasteurised organic cow’s milk cheese with an aged natural rind)

 

Download or Print Menu PDF Dietary Information PDF

Visa/Mastercard payments incur a 1.5% fee
AMEX card payments will incur a 2.5% fee

3 or 4 Course Menu (Weekend)

  • 3 course choice menu $127pp (Select one from First or Second, one from Third and Fourth OR one each from First, Second and Third)
  • 4 course choice menu $147pp (Select one from each course)

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

  • House-made cultured butter

First

  • Witlof, baby beetroot, nashi pear, Wedgetail Farm goats curd, local honey, hazelnut vinaigrette
  • Beef tartare, Long Paddock ‘Driftwood’ mousse, preserved lime, egg yolk, potato cracker
  • Cured ocean trout, grapefruit, watermelon radish, trout roe, green chilli, white soy, avocado cream

Second

  • Coal-grilled octopus, pickled green tomato, sesame cream, finger lime, oyster foam, sorrel
  • Ricotta gnocchi, charred sweetcorn, lions mane mushroom, toasted corn butter, fried rosemary
  • Lamb ribs glazed in carrot molasses, toasted hemp seed, Hungarian wax pepper, sheep’s milk labneh, advieh

Third

  • Market fish, black rice-stuffed cascabel pepper, tomato beurre blanc, bronze fennel, tomato oil
  • Glazed duck breast, baby carrot, burnt lavender honey, carrot miso puree, Tasmanian pepperberry
  • Coal-roasted pumpkin, yellow peach amba, toasted macadamia, persimmon, chamomile, Vietnamese mint
  • Confit pork belly, burnt apple purée, red Russian kale, hakurei turnip, yellow mustard seed
  • Hopkins River eye fillet, caramelized cauliflower, anchovy bagna cauda, fioretto, horseradish, beef jus (served medium rare) +10 surcharge

Sides

  • Spuds, garlic and rosemary 12
  • Farm leaves, bay leaf vinaigrette 12

Fourth

  • Rock melon sorbet, cashew financier, bay leaf meringue, cultured cream, vanilla oil
  • Chocolate marquise, tonka bean ice-cream, honeycomb, caramelized fig, cocoa nib tuile
  • Rose ice-cream, poached rhubarb, puffed buckwheat, watermelon granita, white chocolate
  • Long Paddock Cheese, ’Banksia’, caramelized nuts, pear paste, rye cracker (This is a semi-hard style, pasteurised organic cow’s milk cheese with an aged natural rind)

 

Download or Print Menu PDF Dietary Information PDF

Visa/Mastercard payments incur a 1.5% fee
AMEX card payments will incur a 2.5% fee

7 Course Tasting Menu (Midweek)

7-Course Tasting Menu Midweek (Meat/Plant) 160pp

Skip to Plant-Based Menu

  • Wine match 78
  • House-baked ricotta whey sourdough, cultured butter

First

  • Witlof, baby beetroot, nashi pear, Wedgetail Farm goats curd, local honey, hazelnut vinaigrette
  • Macedon Ridge sparkling NV, Macedon Ranges

Second

  • Cured ocean trout, grapefruit, watermelon radish, trout roe, green chilli, white soy, avocado cream
  • Castro Martin, Albariño ‘22, Rias Baixas, Spain

Third

  • Ricotta gnocchi, charred sweetcorn, lions mane mushroom, toasted corn butter, fried rosemary
  • Bests Riesling ’24, Great Western, VIC

Fourth

  • Glazed duck breast, baby carrot, burnt lavender honey, carrot miso puree, Tasmanian pepperberry
  • Tomboy Hill ‘Rebellion’ Pinot Noir ‘23, Ballarat, VIC

Fifth

  • Hopkins River eye fillet, caramelized cauliflower, anchovy bagna cauda, fioretto, horseradish, beef jus (served Medium Rare)
  • Pondalowie, Shiraz ‘22, Bendigo, VIC

Sides

  • Spuds, garlic, rosemary +12
  • Farm leaves, bay leaf vinaigrette +12

Sixth

  • Watermelon sorbet, basil granita, lemon myrtle
  • (Optional extra wine match +10) Patrizi Moscato D’Asti, DOCG ’22 – Piedmont, Italy

Seventh

  • Chocolate marquise, tonka bean ice cream, honeycomb, caramelized fig, cocoa nib tuile
  • Henschke Noble Rot Semillon ’21, 45ml SA or Telmo Rodriguez ‘MR’ Moscatel ’21, 45ml Spain

 

Download or Print Menu PDF Dietary Information PDF

7-Course Tasting Menu Midweek (Plant) 145pp

  • Wine match 78
  • House-baked sourdough, olive oil

First

  • Salad of witlof, nashi pear, green bean, hazelnut cream, bay leaf
  • Macedon Ridge sparkling NV, Macedon Ranges

Second

  • Beetroot, sesame cream, plum, finger lime, mustard leaf
  • Été Grenache Rosé ‘23, Provence, France

Third

  • Charred sweetcorn, lion’s mane mushroom, black garlic oil, fried rosemary
  • Bests Riesling ’24, Great Western, VIC

Fourth

  • Broccoli, burnt apple purée, kale, hakurei turnip, yellow mustard
  • Tomboy Hill ‘Rebellion’ Pinot Noir ‘23, Ballarat, VIC

Fifth

  • Coal-roasted pumpkin, yellow peach amba, toasted macadamia, persimmon, chamomile, Vietnamese mint
  • Mesta, Tempranillo (organic) ‘22, Bodegas, Spain

Sides

  • Spuds, garlic, rosemary +12
  • Farm leaves, bay leaf vinaigrette +12

Sixth

  • Watermelon sorbet, basil granita, lemon myrtle
  • (Optional extra wine match +10) Patrizi Moscato D’Asti, DOCG ’22 – Piedmont, Italy

Seventh

  • Chocolate mousse, poached rhubarb, granola, coconut
  • Henschke Noble Rot Semillon ’21, 45ml SA or Pedro Ximénez sherry 45ml Spain

 

Download or Print Menu PDF Dietary Information PDF

Visa/Mastercard payments incur a 1.5% fee
AMEX card payments will incur a 2.5% fee

7 Course Tasting Menu (Weekend)

  • 7-Course Tasting Menu Weekend (Meat/Plant) 172pp

    Skip to Plant-Based Menu

    • Wine match from 78
    • House-baked ricotta whey sourdough, cultured butter

    First

    • Witlof, baby beetroot, nashi pear, Wedgetail Farm goats curd, local honey, hazelnut vinaigrette
    • Macedon Ridge sparkling NV, Macedon Ranges

    Second

    • Cured ocean trout, grapefruit, watermelon radish, trout roe, green chilli, white soy, avocado cream
    • Castro Martin, Albariño ‘22, Rias Baixas, Spain

    Third

    • Ricotta gnocchi, charred sweetcorn, lions mane mushroom, toasted corn butter, fried rosemary
    • Bests Riesling ’24, Great Western, VIC

    Fourth

    • Glazed duck breast, baby carrot, burnt lavender honey, carrot miso puree, Tasmanian pepperberry
    • Tomboy Hill ‘Rebellion’ Pinot Noir ‘23, Ballarat, VIC

    Fifth

    • Hopkins River eye fillet, caramelized cauliflower, anchovy bagna cauda, fioretto, horseradish, beef jus (served Medium Rare)
    • Pondalowie, Shiraz ‘22, Bendigo, VIC

    Sides

    • Spuds, garlic, rosemary +12
    • Farm leaves, bay leaf vinaigrette +12

    Sixth

    • Watermelon sorbet, basil granita, lemon myrtle
    • (Optional extra wine match +10) Patrizi Moscato D’Asti, DOCG ’22 – Piedmont, Italy

    Seventh

    • Chocolate marquise, tonka bean ice cream, honeycomb, caramelized fig, cocoa nib tuile
    • Henschke Noble Rot Semillon ’21, 45ml SA or Telmo Rodriguez ‘MR’ Moscatel ’21, 45ml Spain

     

    Download or Print Menu PDF Dietary Information PDF

    7-Course Tasting Menu Weekend (Plant) 157pp

    • Wine match from 78
    • House-baked sourdough, olive oil

    First

    • Salad of witlof, nashi pear, green bean, hazelnut cream, bay leaf
    • Macedon Ridge sparkling NV, Macedon Ranges

    Second

    • Beetroot, sesame cream, plum, finger lime, mustard leaf
    • Été Grenache Rosé ‘23, Provence, France

    Third

    • Charred sweetcorn, lion’s mane mushroom, black garlic oil, fried rosemary
    • Bests Riesling ’24, Great Western, VIC

    Fourth

    • Broccoli, burnt apple purée, kale, hakurei turnip, yellow mustard
    • Tomboy Hill ‘Rebellion’ Pinot Noir ‘23, Ballarat, VIC

    Fifth

    • Coal-roasted pumpkin, yellow peach amba, toasted macadamia, persimmon, chamomile, Vietnamese mint
    • Mesta, Tempranillo (organic) ‘22, Bodegas, Spain

    Sides

    • Spuds, garlic, rosemary +12
    • Farm leaves, bay leaf vinaigrette +12

    Sixth

    • Watermelon sorbet, basil granita, lemon myrtle
    • (Optional extra wine match +10) Patrizi Moscato D’Asti, DOCG ’22 – Piedmont, Italy

    Seventh

    • Chocolate mousse, poached rhubarb, granola, coconut
    • Henschke Noble Rot Semillon ’21, 45ml SA or Pedro Ximénez sherry 45ml Spain

     

    Download or Print Menu PDF Dietary Information PDF

    Visa/Mastercard payments incur a 1.5% fee
    AMEX card payments will incur a 2.5% fee

Kid's Menu

  • Kids Menu $60 ea.

Glass of juice or soft drink

To Start

  •  Potato & cheese croquettes, garlic aioli, parmesan (GF)

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 (GF)
      or
    • Panko-crumbed chicken tenderloins (contains wheat)

Dessert

  •  Sault’s house-made chocolate brownie, vanilla ice-cream

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

 

Download or Print Menu PDF 

Visa/Mastercard payments incur a 1.5% fee
AMEX card payments will incur a 2.5% fee

Dessert Wines & After Dinner

Dessert Wines & Liqueurs

  • De Bortoli ‘Noble One’ 60ml/375ml, NSW 18/70
  • Telmo Rodriguez ‘MR’ Moscatel 60ml/500ml, Spain 20/90
  • Patrizi Moscato D’Asti, DOCG – Piedmont, Italy 15/50
  • Henschke Noble Rot Semillon 375ml, SA 19/80
  • Port, Muscat, 60ml 14
  • Rutherglen Tokay 60ml 15
  • Pedro Ximénez sherry 60ml 14
  • 12-year aged Tawny Port 60ml 16
  • Penfolds Grandfather Port 60ml 24
  • Courvoisier Cognac 45ml 19
  • Hennessy Cognac 45ml 19
  • Armagnac 45ml 21
  • Amaretto, Baileys, Cointreau, Frangelico, 30ml 12, 45ml 16

Tea & Coffee

  • Espresso $4.50
  • Latte, Flat White, Cappuccino, Long Black, or Macchiato $5.00 (50c extra for soy milk)
  • Iced Coffee / Iced Chocolate $7.50
  • Hot Chocolate $6.00
  • Tea – English breakfast, Earl Grey $5.00
  • Herbal Tea - Lemongrass and Ginger, Peppermint, Chamomile, Lavender and Daintree, or Green $5.00

Visa/Mastercard payments incur a 1.5% fee
AMEX card payments will incur a 2.5% fee

Book a Table

Kitchen Garden

We are busy at the Sault kitchen gardens planting seeds and propagating. Our garlic is well on the way, asparagus is in the ground, berries planted, green crops are being mulched into the soil, and thousands of seeds are being sorted.

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.

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 garden 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