Seasonal Menu

Fresh Local and Regional Produce

Contemporary Australian Cuisine

 

PRODUCE SHOP

We will continue to run a smaller version of our produce shop and Sault at home, we look forward to seeing you soon, keep safe, happy and healthy, Love Jodi Damien, Max and Lilly.

BESPOKE PICNICS

Bespoke picnics at Sault, pre-booking essential, limited availability. Call 5348-6555 or email jodi@sault.com.au

Set on our manicured lawns with views across our lake (flower fields bloom November to March). Beautiful gourmet picnic created by our team of chefs and finished off with our lavender scones with jam and cream lavender macaroons available. Pair up with a nice bottle of wine from our wine list and enjoy.

Please note that our picnics at Sault are limited in capacity as we want it to be a unique experience. As such, picnics are for smaller groups of 2 or 4 only. Bookings can be made for Friday, Saturday or Sunday 11:30am -2:30pm. Please call us on 03-5348-6555 to discuss your potential booking.

For those booking a picnic please be aware that, strictly no food or beverages of any kind may be brought on-site. All food and beverages must be supplied by Sault.

Thank you.

View Picnic Menu

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.

Please Note: As of July 1st menu prices will rise by $5 on each menu.

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, radish, smoke-cured egg yolk, spring onion
  • Kingfish, dandelion, wild rice, Avruga caviar
  •  Pea parfait, linseed, broad beans, preserved lemon

Second

  • Scallops, cod roe, potato, vinegar
  • Beetroots, yoghurt, borage, buckwheat
  • Pork belly, carrots, hock glaze, sage

Third

  • Barramundi fillet, spanner crab, fennel, white bean skordalia
  • Duck, asparagus, pomegranate, fermented vegetables, gastrique
  • Eye fillet, chicken parfait, onion, pickled garlic, horseradish (served medium rare)
  • Cauliflower, black garlic, cured rhubarb, apple, hazelnuts

Sides

  • Fries, garlic and rosemary 10
  • Sault garden salad, green tomato dressing 10

Fourth

  • Strawberry, elderflower, meringue
  • Chocolate, rum, raison, walnut
  • Lavender-smoked Holy Goat ‘La Luna’, lavender scones, Sault honeycomb
    Soft ripened cheese which has a creamy, smooth texture with a natural wrinkly rind.
    It’s a full flavoured goats cheese with citrus notes and hints of fresh hay.
    Made with pasteurised organic goats milk.

Download or Print Menu PDF Dietary Information PDF

Meat-Based Tasting Menu

  • 6 course tasting menu 120pp
  • Wine match 59

First

  • Pea parfait, linseed, broad beans, preserved lemon
  • Macedon Ridge sparkling NV, Macedon Ranges

Second

  • Kingfish, dandelion, wild rice, Avruga caviar
  • Castro Martin, Albariño ‘17, Rias Baixas, Spain

Bread

  • House baked ricotta whey sourdough, made with Powlett Hill biodynamic stone-ground flour & Ricotta and confit garlic butter

Third

  • Duck, asparagus, pomegranate, 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

  • Fries, garlic, rosemary 10

  • Sault garden salad, green tomato dressing 10

Fifth

  • Strawberries, elderflower

Sixth

  •  Chocolate, rum, raisin, walnut

  • Pedro Ximénez sherry, Spain

 

Download or Print Menu PDF Dietary Information (Meat-Based Menu) PDF

 

Plant-Based Tasting Menu

  • 6 course tasting menu $115pp
  • Wine match 59

First

  • Pea parfait, linseed, broad beans, preserved lemon

  • Macedon Ridge sparkling NV, Macedon Ranges

Second

  • Beetroots, yoghurt, borage, buckwheat

  • Bests Riesling ’19, Great Western, Vic

Bread

  • House baked ricotta whey sourdough, made with Powlett Hill biodynamic stone ground flour & Ricotta and confit garlic butter

Third

  • Asparagus, alliums, beurre blanc, wild rice

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

Fourth

  • Cauliflower, black garlic, cured rhubarb, apple, hazelnuts

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

Sides

  • Fries, garlic, rosemary 10

  • Sault garden salad, green tomato dressing 10

Fifth

  • Strawberries, elderflower

Sixth

  • Chocolate, rum, raisin, walnut

  • Pedro Ximénez sherry, Spain

 

Download or Print Menu PDF Dietary Information (Plant) PDF

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

 

Sault @ Home

Sault at home is taking a little break, we thank you everyone for their beautiful support with this very exciting venture, what a wonderful response, love the Sault team


 

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…

And all the lovely locals that supply us with fresh berries, figs and free range eggs.

Our regional suppliers