Showcasing our fabulous regional produce, entice yourself with our seasonally changing, Modern Australian cuisine.
As our menus are changed seasonally, some items may vary.
Photography by Lisa Holmen and @thereddressmelb, plates by the very talented Bridget Bodenham, food by Ray and Santi.
Sault Spring Menu
The word tapas means ‘cover’ and comes from the old Spanish tradition of covering drinks in bars and restaurants with a piece of bread or a slice of jamon to stop flies and insects from taking a sip. Enjoy our tapas and other items produced by the chefs at Sault, led by our Spanish-born head chef, Santiago Nine-Fernandez.
If you have any allergies or dietary intolerance’s, please see our dietary menu with further details on menu ingredients
To start
- Baked almonds, Murray River salt, honey, chili 3.75
- Mediterranean-style marinated Manzanilla and kalamata olives 3.75
- Duck liver parfait, Pedro Ximenez jelly, brioche 12.50
Tapas from the paddock
- Frito Mallorquín: Majorca-style Mt.Beckworth free-range suckling pig, pork chicharrón 14
- Soft taco of free-range chicken, corn tortilla, mojo rojo, red bean purée, avocado, tomato and chili relish, coriander (2 per serve) 13.50
- Wagyu beef sourdough parcels, enoki mushrooms, soy, jus, chives (2 per serve) 14
Tapas from the sea
- Spanish gourmet baby sardines, pan con tomate, Jamon Serrano, pickled onion, olive oil 12
- Spanner crab and king prawn tartar, cucumber, avocado, green tomato gazpacho, avruga caviar 16.50
- Grilled octopus, confit potato, black garlic aioli, edamame bean, smoked paprika, olive oil 16.50
Tapas from the garden
- Grilled asparagus, globe artichoke, almond gazpacho, tarragon 12.50
- Manchego cheese and roast leek croquettes, hazelnut Romesco (2 per serve) 8.50
- Fromage frais, broad bean and preserved lemon dumplings, sweet corn velouté, sorrel, popped-corn snow 12.50
Something more substantial
- Roast corn-fed duck breast, beetroot, rhubarb, pomegranate, black olive 36
- Nori-wrapped lamb back strap, fresh peas, mint, basil, goat’s yoghurt 35
- 48-hour braised Hopkins River Beef oyster blade, mushroom, mustard, radish, capers 35
- Baked pumpkin gnocchi, heirloom carrots, Ras el Hanout, San Simon cheese, braised witlof 31
- Fish of the day (Market Price)
Accompaniments from the garden
- Triple-cooked royal blue potatoes topped with aioli and brava sauce 9
- Green beans with chorizo crumbs, spring onions, cashews, poached quail egg 9.50
- Seasonal green salad, garden herbs, green vegetables, pistachio, herb dressing 9
Something sweet
- Berries and roses; Rose water marshmallow, double cream, fresh berries, berry sorbet, rose gel 15
- White chocolate and lemon soft-centred fondant, citrus and mint salad, pistachio ice-cream (please allow 15 mins cooking time) 16
- Affogato: Vanilla bean ice-cream, espresso, Frangelico, vanilla and hazelnut biscuits 16.50
- Sault’s selection of regional and Spanish sourced cheese with condiments and breads (3 cheeses) 23.50
- * All desserts may contain nuts, please advise of any nut allergy when ordering dessert so that we can alter it if possible.
Tea & Coffee
Sault uses UTZ certified sustainable coffee beans
- Espresso 3.70
- Latte, Flat White, Cappuccino, Long Black, or Macchiato 4.20 (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
Dessert Wines & After Dinner
- Telmo Rodriguez ‘MR’ Moscatel 60ml / 500ml, Spain 15/82.50
- De Bortoli ‘Noble One’ 60ml / 375ml, NSW 11.00/56.00
- Patrizi Moscato D’Asti, DOCG – Piedmont, Italy 9.50/39.00
- Port, Muscat, 60ml 10.50
- Rutherglen Tokay 60ml 11.50
- Pedro Ximenez 60ml 12.50
- 12 year aged Tawny Port 60ml 12.50
- Penfolds Grandfather Port 60ml 18.00
- Courvoisier Cognac 45ml 16.00
- Hennessy Cognac 45ml 16.00
- Amaretto, Avellanas, Armagnac, Baileys, Calvados, Cointreau, Frangelico or Nocello – 30ml 9.50/45ml 12.50
Tasting Menu
Our tasting menu is crafted following traditional recipes of the Spanish gastronomy and inspired by ancient cookbooks and techniques, designed by our head chef Santiago Fernandez. View the Sault Tasting Menu or the Tasting Menu with dietary info. Tasting menu changes every few weeks.
Download the Sault Spring Menu 2016 (includes glossary)
Download the Sault Spring Menu 2016 with Dietary Info
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.
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