Friday, Saturday & Sunday
Brunch / Lunch - 11am to 3pm
Dinner - 6pm 'til late
Wednesday
Locals Night - Dinner from 6pm 'til late.
Thursday
Dinner from 6pm 'til late.
sault notice board
Coming Events
Employment at Sault
An exciting opportunity exists to join the dynamic Sault kitchen team.
Great work environment, wonderful seasonal menus to create utilizing fresh regional produce.
For more information please call Damien at Sault on 5348 6555 or email jodi@sault.com.au
Sault is now open Thursday nights for dinner.
We welcome our new head chef Cindy Crozier.
Cindy hails originally from Kyneton and has garnered her skills from such wonderful establishments as Midsummer House in the Uk and Aria in Sydney.
She has designed a new Winter menu to warm your palettes.
With Winter on our doorstep it is a great time to come in and sit by the roaring fire and enjoy a glass of wine or enjoy a meal overlooking the lake as the winter sun sparkels and the leaves change to gold.
For a tasty example of the new menu why not try the Pan roasted scallops on cauliflower puree with Istra chorizo and petit herb salad followed by the crispy skinned free range duck breast, on herbed lentils wiht sweet potato puree, wilted spinach and Tokay sauce and to complete the night, the Kennedy & Wilson chocolate and mocha tart, cardamon ice cream and vanilla tuille
2349 Ballan Daylesford Rd Daylesford 3460
Phone: (03) 5348 6555
Fax: (03) 5348 6551
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.
Please note that menus are changed seasonally, therefore some items may vary weekly.
| Soup of the day - Your waiter will advise you | |
| Pan-roasted scallops on cauliflower purée with Istra chorizo | $17.50 |
| Winter garden - a warm salad of pickled beetroots, prosciutto, | $16.50 |
| Seared quail on celeriac purée with sautéed brussels sprout leaves | $18.50 |
| House made tortellini of ricotta, lemon and Pastorello | $15.50 |
| Crispy-skinned free range duck breast, on herbed lentils | $35.50 |
| Hopkins River eye fillet, mashed potato, mushrooms, | $39.00 |
| Pithivier of mushroom, spinach and Meredith goat’s cheese | $28.50 |
| Free-range chicken ballotine - stuffed with onion and herb mousse | $31.00 |
| Local rabbit braised in verjuice, pancetta and apple - Your waiter will advise you |
| Warm salad of white and green beans, peas, | $8.50 |
| Roasted local organic kipfler potatoes | $8.50 |
| Mixed leaf salad, balsamic vinaigrette | $8.00 |
Sault is committed to using and sourcing only the freshest quality produce around, because of seasonal inconsistencies, occasionally dishes may be substituted or altered
