(+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 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 $110pp (Select one from First or Second, one from Third and Fourth OR one each from First, Second and Third)
  • 4 course choice menu $130pp (Select one from each course)

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

  • Yeast butter

First

  • Beef tartare, smoked cheese fondue, puffed buckwheat, pink peppercorn & oyster emulsion, micro herbs
  • Cured Kingfish, kohlrabi, kombu cream, cucumber, avruga, lemon
  • Spring garden vegetables, sunflower seed crumb, parmesan tuile, hummus, smoked vinaigrette

Second

  • Chargrilled octopus, dashi noisette, rouille, finger lime
  • Pumpkin, spring legumes , pumpkin seed tarator, mustard leaf oil
  • Slow-cooked pork cheek, caramelised pear purée, cabbage, horseradish potato foam

Third

  • Market fish, XO, leek fondant, leek velouté
  • Duck breast, macadamia purée, chard, pomegranate molasses jus
  • Eye fillet, fermented celeriac, celeriac purée, cocoa nib & red wine jus (served Medium Rare)
  • Sweet potato terrine, black garlic, watercress sauce, toasted hemp seed

Sides

  • Spuds, garlic and rosemary 10
  • Garden salad, honey mustard dressing, smoked almond 12

Fourth

  • Cream cheese flan, apple toffee, bay leaf soil, compressed apple, cardamon ice-cream
  • Chocolate marquise, Frangelico ice-cream, hazelnut
  • Candied parsnip, yoghurt foam, clove ice-cream
  • Long Paddock Cheese, ‘Silver Wattle’, caramelised nuts, lavosh (This is a soft lactic acid, pasteurised organic cow’s milk cheese with a ripened rind)

 

Download or Print Menu PDF Dietary Information PDF

7 Course Tasting Menu

  • 7 course tasting menu 150pp
  • Wine match 77

First

  • Black rice cracker, duck liver parfait, sunrise lime
  • Confit carrot, crème fraiche, trout roe
  • Macedon Ridge sparkling NV, Macedon Ranges

Second

  • Spring garden vegetables, sunflower seed crumb, hummus, parmesan tuile, smoked vinaigrette
  • Tellurian, Marsanne ’20 – Heathcote, VIC

Third

  • Cured Kingfish, kohlrabi, kombu cream, cucumber, avruga, lemon
  • Castro Martin, Albariño ‘20, Rias Baixas, Spain

Fourth

  • Duck breast, macadamia purée, chard, pomegranate jus
  • Tomboy Hill ‘Rebellion’ Pinot Noir ’22 – Ballarat, VIC

Fifth

  • Eye fillet, fermented celeriac, celeriac purée, cocoa nib & red wine jus (served Medium Rare)

  • Pondalowie, Shiraz ‘17, Bendigo, VIC

Sides

  • Spuds, garlic, rosemary 10

  • Garden salad, honey mustard dressing, smoked almond 12

Sixth

  • Peach, Gin & lime granita

  • (Optional extra wine match +18) Telmo Rodriguez ‘MR’ Moscatel 60ml, Spain

Seventh

  • Candied parsnip, yoghurt foam, clove ice-cream

  • De Bortoli ‘Noble One’, NSW or Pedro Ximénez sherry, Spain

 

Download or Print Menu PDF Dietary Information PDF

 

7 Course Tasting Menu (Plant Based)

  • 7 course tasting menu 140pp
  • Wine match 77

First

  • Black rice cracker, cauliflower pâté, sunrise lime
  • Confit carrot, maple garlic, soy pearls
  • Macedon Ridge sparkling NV, Macedon Ranges

Second

  • Spring garden vegetables, sunflower seed crumb, hummus, smoked vinaigrette
  • Tellurian, Marsanne ’20 – Heathcote, VIC

Third

  • Pumpkin, spring legumes, pumpkin seed tarator, mustard leaf oil
  • Leeuwin ‘Prelude’ Chardonnay ’21 – Margaret River, WA

Fourth

  • Glazed beetroot, black olive, pain d'épices, spinach

  • Tomboy Hill ‘Rebellion’ Pinot Noir ’22 – Ballarat, VIC

Fifth

  • Sweet potato terrine, black garlic, watercress sauce, toasted hemp seed

  • Mesta, Tempranillo (organic) ‘20, Bodegas, Spain

Sides

  • Spuds, garlic, rosemary 10

  • Garden salad, mustard dressing, smoked almond 12

Sixth

  • Peach, Gin & lime granita

  • (Optional extra wine match +18) Telmo Rodriguez ‘MR’ Moscatel 60ml, Spain

Seventh

  • Chocolate mousse, rhubarb, granola, coconut & kaffir lime sorbet

  • De Bortoli ‘Noble One’, NSW or Pedro Ximénez sherry, Spain

 

Download or Print Menu PDF Dietary Information PDF

 

Kid's Menu

  • Kids Menu $55 ea.

Glass of juice or soft drink

To Start

  • Potato croquettes, tomato jam (contains wheat)

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, strawberry sorbet, berries

  • 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 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 $4.80 (50c extra for soy milk)
  • Iced Coffee / Iced Chocolate $7.50
  • Hot Chocolate $5.80
  • Tea – English breakfast, Earl Grey $4.80
  • Herbal Tea - Lemongrass and Ginger, Peppermint, Chamomile, Lavender and Daintree, or Green $4.80

 

Book a Table

Kitchen Garden

With spring fast approaching we are very busy at the Sault kitchen garden’s, Adrian and Kyle have been planting seeds and propagating, readying for the warmer months ahead and the growing season. Our garlic is well on the way, asparagus is in the ground, berries planted, green crops being mulched into the soil and thousands of seeds being sorted.

The winter months have been challenging with the amount of rain but the dams and tanks are full so we have abundant water supplies for the summer to come. We are expecting a great summer harvest of produce and keep your eyes out for an exciting garden tour with one of our chef team Cam Russell.

Spring is in the air!

 

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 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