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From Little Things, Big Things Grow

From Little Things, Big Things Grow

🌱From little things big things grow🌱

Many years ago our kitchen garden became our passion project for a number of reasons!

🌱1 to create a more sustainable way of operating our restaurant.

🌱2 to energize our amazing chefs @liamgodofthunder
with the freshest produce for their seasonal menus.

🌱3 to nurture work for the amazing talented people who live in our town.

Head gardeners @celebrityfarmhand @thegarden.aesthetic garden.aesthetic who inspire us daily with their work even on the coldest days!

Exciting to see the mini pots of goodies being warmed in our hothouse and ready for planting!
🌱🌿🌞
Swipe right to see how our dishes Spring to life!

Summer fun at Sault

Summer fun at Sault

Summer fun at Sault
 
Christmas is in the air and the festive feel is beautiful. Loads of fresh produce from our kitchen garden and also weekly posies from our local farm Loganberry Forest along with their beautiful eggs.
 
Coming soon Rivers’ Blueberry Farm and our very own strawberries.
 
The sunflowers are coming along beautifully and will be in bloom late January so make sure your booked in.
 
Wishing you all a beautiful Christmas and our deepest thanks for all the incredible support.
 
With Love Jodi Damien, Max,, Lilly and the Sault team 😘

New Winter Dishes

New dishes on our Winter Menu created by head chef Hugh Maxwell and his team, Sous chef Liam Scott, Bec Davern and Jamison Harris. Captured by the very talented Jezriel Ganino.

We also have some new Winter cocktails created by Matt Phillips, “Sex on the Beach” and our Winter warmer the “Margarita”, our way of taking you to a warmer place via our cocktails.

New Garden Beds in our Kitchen Garden

At Sault, we are rather excited to be adding 4 new garden beds to our ever expanding kitchen garden and organic orchard, we”re also adding a new hothouse to allow us to grow more rare herbs and veggies all year round at Sault.

Stay tuned, Spring is about to look rather abundant at Sault.

Drone Shot by Wilson Law, food shots by Jo Ruffin

Artichokes grown in our kitchen garden bed, used three ways, the puree the heart and the chip along with local truffle from Truffle treasure and Holy Goat cheese, shot Jezriel Ganino
Cocktails garnished with edible flowers from our edible flower beds.
our vegetable side grown at Sault and on the scallop dish, baby radish grown by Lilly in her test garden bed a triumph
our vegetable side grown at Sault and on the scallop dish, baby radish grown by Lilly in her test garden bed a triumph