Seasonal Menu

Fresh Local and Regional Produce

Contemporary Australian Cuisine

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

Thank you for all the support of our produce store over the past ten weeks or so, we are now ready to re-launch the restaurant as of Wednesday June 3rd. Until sold out we will have limited availability remaining of frozen meals, some dips and condiments, soups, etc.

We will be continuing with our Loganberry Farm supplied free-range eggs, house-made sourdough breads and some smaller items and produce (pending seasonal availability). We look forward to seeing you soon. Keep safe, happy and healthy.

Jodi, Damien, Max and Lilly. X

 

The Sault Seasonal Menu

3 or 4 Course Menu

  • 3-Course Choice Menu $90pp (Select one from First or Second, one from Third and Fourth OR one each from First, Second and Third)
  • 4-Course Choice Menu $105pp (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, wild rice, finger lime, garlic chives, confit egg yolk
  • Cured Ocean trout, green tomato and buttermilk
  • Pine mushroom parfait, mushrooms, linseed, vine leaves, smoked almond

Second

  • Scallops, cod roe, potato, vinegar
  • Jerusalem artichoke, preserved lemon baked ricotta, truffle, zucchini pickle
  • Pork loin, sage, carrots, currants

Third

  • Flathead, calamari, fennel, pickled seed pods, beurre blanc
  • Quail, egg, pork, black barley, winter greens
  • Eye fillet, bresaola, onions, horseradish, pickled garlic, jus (served medium rare)
  • Cauliflower, black garlic, cured rhubarb, apple, hazelnuts

Sides

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

Fourth

  • Pumpkin cake, lemon verbena ice-cream, pumpkin seeds
  • Chocolate, quince, yoghurt, walnut, rose
  • Lavender-smoked Holy Goat ‘La Luna’, lavender scones, Sault honeycomb

Download or Print Menu PDF Dietary Information PDF

Tasting Menu

  • 7 course tasting menu 120pp
  • Wine match 72

First

  • White bean, fennel, tapioca
  • Spanner crab supplement 10
  • Macedon Ridge sparkling NV, Macedon Ranges

Second

  • Ocean trout, green tomato and buttermilk
  • Castro Martin, Albariño ‘17, Rias Baixas, Spain

Third

  • Scallops, cod roe, potato, vinegar

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

Bread

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

Fourth

  • Quail, egg, pork, black barley, winter greens

  • Tomboy Hill ‘Rebellion’ Pinot Noir ‘18, Ballarat, Vic

Fifth

  • Beef, bresaola, onions, horseradish, pickled garlic, jus (served medium rare)

  • Suggested wine(75ml) - Best’s Cabernet Sauvignon ’15, Great Western, VIC

Sides

  • Fries, garlic, rosemary 10

  • Sault garden salad, green tomato dressing 10

Sixth

  • Pear and liquorice root

Seventh

  • Chocolate, quince, yoghurt, walnut, rose

  • Pedro Ximénez sherry, Spain

Download or Print Menu PDF Dietary Information PDF

Plant-Based Tasting Menu

  • 7 course tasting menu $115pp
  • Wine match 70

First

  • White bean, fennel, tapioca

  • Macedon Ridge sparkling NV, Macedon Ranges

Second

  • Pine mushroom parfait, mushrooms, linseed, vine leaves, smoked almond

  • Bests Riesling ’19, Great Western, Vic

Third

  • Jerusalem artichoke, preserved lemon, baked ricotta, truffle, zucchini pickles

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

Bread

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

Fourth

  • Cabbage, pickled seed pods, beurre blanc, wild rice

  • Teusner ‘Salsa’ Rose ’17, Barossa Valley, SA

Fifth

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

  • Tomboy Hill ‘Rebellion’ Pinot Noir ‘18, Ballarat, Vic

Sides

  • Fries, garlic, rosemary 10

  • Sault garden salad, green tomato dressing 10

Sixth

  • Pear and liquorice root

Seventh

  • Chocolate, quince, yoghurt, walnut, rose

  • Pedro Ximénez sherry, Spain

Download or Print Menu PDF Dietary Information 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 $65.00 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…

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

Our regional suppliers