(+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 $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)

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

  • 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
  • Jerusalem artichoke, pickled zucchini, wild rice, almonds
  • Pork belly, spiced carrot, hock glaze

Third

  • Barramundi fillet, prawn, romesco, zucchini
  • Duck, red currants, green beans, fermented vegetables, gastrique
  • Eye fillet, chicken parfait, onion, pickled garlic, horseradish (served medium rare)
  • Turnip cake, turnip kimchi, tapioca, nasturtium

Sides

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

Fourth

  • Miso parfait, ginger crumb, rhubarb
  • Chocolate, poached pear, apple
  • 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.

.

Download or Print Menu PDF Dietary Information PDF

6 Course Tasting Menu

  • 6 course tasting menu 120pp
  • Wine match 60

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

  • Duck, red currants, green beans, fermented vegetables, gastrique

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

Fourth

  • Beef eye fillet, chicken parfait, onion, pickled garlic, horseradish (served medium rare)

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

Sides

  • Spuds, garlic, rosemary 10

  • Sault garden salad 10

Fifth

  • Cucumber sorbet, rhubarb

  • (Optional extra wine 15) Quinta do Ameal Loureiro ‘Special Harvest’, Portugal – 45ml

Sixth

  • Chocolate, poached pear, apple

  • Pedro Ximénez sherry, Spain

 

Download or Print Menu PDF Dietary Information PDF

 

6 Course Tasting Menu (Vegetarian)

  • 6 course tasting menu 115pp
  • Wine match 60

Bread

  • House-baked sourdough

First

  • Tomato, cheese custard, tomato jam, amaranth
  • Macedon Ridge sparkling NV, Macedon Ranges

Second

  • Jerusalem artichoke, pickled zucchini, wild rice, almonds
  • Bests Riesling ’19, Great Western, Vic

Third

  • Potato cake, raw garden vegetables

  • Leeuwin Estate ‘Prelude’ Chardonnay ’18, Margaret River, WA

Fourth

  • Turnip cake, turnip kimchi, tapioca, nasturtium

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

Sides

  • Spuds, garlic, rosemary 10

  • Sault garden salad 10

Fifth

  • Cucumber sorbet, rhubarb

  • (Optional extra wine 15) Quinta do Ameal Loureiro ‘Special Harvest’, Portugal – 45ml

Sixth

  • Chocolate, poached pear, apple

  • 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

  • Jerusalem artichoke, pickled zucchini, wild rice, almonds

Third

  • Potato cake, raw garden vegetables

Fourth

  • Turnip cake, turnip kimchi, tapioca, nasturtium

Sides

  • Spuds, garlic, rosemary 10

  • Sault garden salad 10

Fifth

  •  Cucumber sorbet, rhubarb

Sixth

  • Chocolate, poached pear, apple

 

Download or Print Menu PDF 

 

 

Dessert Wines & After Dinner

Dessert Wines & Liqueurs

  • Quinta do Ameal Loureiro ‘Special Harvest’, Portugal – 60ml/375ml $20/$95
  • 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 $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

 

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.

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