(+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. 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, potato cracker, lemon Worcestershire sauce, cured egg yolk
  • Cured Kingfish, cucumber, sorrel, wagyu labneh
  • Fennel, sunflower seeds, turmeric caramel

Second

  • Scallops, honey garlic taramasalata, radish, nasturtium
  • Asparagus, pumpkin seed tarator, fermented golden syrup garlic
  • Pork shoulder, chard, shallots

Third

  • Market fish, asparagus, skordalia, leek consommé
  • Lamb backstrap, peas, wild rice, caramel jus
  • Eye fillet, carrot, rocket, smoked garlic butter, red wine jus (served medium rare)
  • Garden consommé, broad beans, leaf pasta

Sides

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

Fourth

  • Oat-milk panna cotta, cashew cake, rhubarb, honey and miso
  • Chocolate parfait, candied popcorn, lemon curd
  • Berries, strawberry marshmallow, blackberry and whey granita
  • Holy Goat ‘Nectar’, quince paste, brioche

 

Download or Print Menu PDF Dietary Information PDF

7 Course Tasting Menu

  • 6 course tasting menu 130pp
  • Wine match 60

Bread

  • House-baked sourdough

Amuse

Second

  • Fennel, sunflower seeds, turmeric caramel
  • Macedon Ridge sparkling NV, Macedon Ranges

Third

  • Cured Kingfish, cucumber, sorrel, wagyu labneh
  • Castro Martin, Albariño ‘17, Rias Baixas, Spain

Fourth

  • Duck breast, confit duck leg, orange marmalade

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

Fifth

  • Eye fillet, carrot, rocket, smoked garlic butter, red wine jus (served medium rare)

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

Sides

  • Spuds, garlic, rosemary 10

  • Sault garden salad 10

Sixth

  • Rhubarb ginger sorbet, cider jelly

  •  (Optional extra matching cider - $11) Daylesford Cider, Spiced cider 125ml

Seventh

  • Chocolate parfait, candied popcorn, lemon curd

  •  Pedro Ximénez sherry, Spain Or Henschke Noble Semillon ‘16, Eden Valley, SA (+$5)

 

Download or Print Menu PDF Dietary Information PDF

 

7 Course Tasting Menu (Plant Based)

  • 6 course tasting menu 125pp
  • Wine match 60

Bread

  • House-baked sourdough

Amuse

Second

  • Fennel, sunflower seeds, turmeric caramel
  • Macedon Ridge sparkling NV, Macedon Ranges

Third

  • Asparagus, pumpkin seed tarator, fermented golden syrup garlic
  • Leeuwin Estate ‘Prelude’ Chardonnay ’18, Margaret River, WA

Fourth

  • Beetroot, walnuts, radicchio, tomato jam

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

Fifth

  • Garden consommé, broad beans, leaf pasta

  • Mesta, Tempranillo (organic) ’19, Bodegas, Spain

Sides

  • Spuds, garlic, rosemary 10

  • Sault garden salad 10

Sixth

  • Rhubarb ginger sorbet, cider jelly

  • (Optional extra matching cider - $11) Daylesford Cider, Spiced cider 125ml

Seventh

  • Chocolate parfait, mandarin, coconut sorbet

  • Pedro Ximénez sherry, Spain Or Henschke Noble Semillon ‘16, Eden Valley, SA (+$5)

 

Download or Print Menu PDF Dietary Information 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

  • De Bortoli ‘Noble One’ 60ml/375ml, NSW 17/70
  • Telmo Rodriguez ‘MR’ Moscatel 60ml/500ml, Spain 18/82.50
  • Patrizi Moscato D’Asti, DOCG – Piedmont, Italy 14/50
  • Quinta do Ameal Loureiro ‘Special Harvest’, Portugal 375ml 95
  • Henschke Noble Rot Semillon 375ml, SA 72
  • 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