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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 $95pp (Select one from First or Second, one from Third and Fourth OR one each from First, Second and Third)
- 4-Course Choice Menu $110pp (Select one from each course)
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Bread; House-baked ricotta whey sourdough, made with Powlett Hill biodynamic stone-ground flour
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Ricotta and confit garlic butter
First
- Beef tartare, wagyu fat, horseradish, linseed, cured egg yolk
- Cured ocean trout, preserved lemon mayonnaise, fennel, radish
- Tomato, cheese custard, tomato jam, amaranth
Second
- Scallops, cod roe, potato, yuzu, alliums
- Beetroots, yoghurt, borage, buckwheat
- Pork belly, spiced carrot, hock glaze
Third
- Barramundi fillet, prawn, romesco, zucchini
- Duck, red currants, snow peas, fermented vegetables, gastrique
- Eye fillet, chicken parfait, onion, pickled garlic, horseradish (served medium rare)
- Turnip, leek, cheddar, black garlic, hazelnuts
Sides
- Fries, garlic and rosemary 10
- Sault garden salad 10
Fourth
- Berries, elderflower, meringue
- Chocolate, blueberry, walnut, buttermilk ice-cream
- Plum and almond cake, coconut kaffir sorbet, sunflower seed
- Holy Goat ‘Nectar’, pear and gooseberry, lavosh
Nectar Tomme semi-hard mature cheese is made using organic goat’s milk or a blend of organic dairy
shorthorn cow’s milk from a local organic farm and organic goat’s milk from Sutton Grange. This supple
cheese is matured at least 4 months resulting in a complex, savoury, buttery and sweet flavour profile
which reflects the goat’s access to native pastures, herbs and shrubs. During maturation the cheese is
washed with a brine solution allowing the cheese to develop a natural rind.
.
6 Course Tasting Menu
- 6 course tasting menu 120pp
- Wine match 59
Bread
- House-baked sourdough
First
- Tomato, cheese custard, tomato jam, amaranth
- Macedon Ridge sparkling NV, Macedon Ranges
Second
- Cured ocean trout, preserved lemon mayonnaise, fennel, radish
- Castro Martin, Albariño ‘17, Rias Baixas, Spain
Third
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Duck, red currants, green beans, fermented vegetables, gastrique
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Passing Clouds, Pinot Noir ‘19, Macedon Ranges, Vic
Fourth
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Beef eye fillet, chicken parfait, onion, pickled garlic, horseradish (served medium rare)
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Best’s Cabernet Sauvignon ’18, Great Western, VIC
Sides
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Spuds, garlic, rosemary 10
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Sault garden salad 10
Fifth
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Cucumber sorbet, rhubarb
Sixth
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Chocolate, blueberry, walnut, buttermilk ice-cream
- Pedro Ximénez sherry, Spain
Download or Print Menu PDF Dietary Information PDF
6 Course Tasting Menu (Vegetarian)
- 6 course tasting menu 115pp
- Wine match 59
Bread
- House-baked sourdough
First
- Tomato, cheese custard, tomato jam, amaranth
- Macedon Ridge sparkling NV, Macedon Ranges
Second
- Beetroots, yoghurt, borage, buckwheat
- Bests Riesling ’19, Great Western, Vic
Third
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Potato cake, vinegar, raw garden vegetables
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Leeuwin Estate ‘Prelude’ Chardonnay ’18, Margaret River, WA
Fourth
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Turnip, leek, cheddar, black garlic, artichoke, hazelnuts
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Passing Clouds, Pinot Noir ‘19, Macedon Ranges, Vic
Sides
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Spuds, garlic, rosemary 10
-
Sault garden salad 10
Fifth
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Cucumber sorbet, rhubarb
Sixth
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Chocolate, blueberry, walnut, buttermilk ice-cream
- Pedro Ximénez sherry, Spain
Download or Print Menu PDF Dietary Information PDF
6 Course Tasting Menu (Plant-Based Vegan)
- 6 course tasting menu 115pp
Bread
First
- Tomato, tomato jam, amaranth
Second
- Beetroots, borage, buckwheat
Third
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Potato cake, raw garden vegetables
Fourth
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Cauliflower, apple, cured rhubarb, hazelnuts, garlic
Sides
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Spuds, garlic, rosemary 10
-
Sault garden salad 10
Fifth
-
Cucumber sorbet, rhubarb
Sixth
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Chocolate, blueberry, walnut, pear sorbet
- Pedro Ximénez sherry, Spain
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 $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 $10, 45ml $14
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 $75.00 per person available Wednesday dinner with complimentary glass of house red, white or sparkling. 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…
- Istra Smallgoods
- Maffra Cheeses
- Meredeth Dairy
- Hopkins River Beef
- Western Plains Free Range Pork
- Kyneton Olive Oil
- Holy Goat Cheeses
- Naturipe Fruit Farm Bacchus Marsh
- Milawa Cheese Company
- Newstead Bull boar sausages
- B&B Basil Bendigo
- Shaw River Buffalo Cheese
- Des O’Tooles Honey
- Tuki Trout
- Loddon Valley Cod
- Lavandula
And all the lovely locals that supply us with fresh berries, figs and free range eggs.
Our regional suppliers
- Tonnas Fruit and Vegetables – Daylesford
- Daylesford Meat Co. – Daylesford
- Central Victorian Providors – Castlemaine
- Angelica Organic Farm