"...The setting, food and service were impeccable…unquestionably the gem of the region..."
Erica 21st July 2008
Quote from the RACV website top 101 places to go in Victoria
Locals night Wednesday night 6 till late.
Saturday and Sunday we open at 11am for brunch (11 to 1.00), lunch (11 to 3.00) and dinner (6 till late)
We also offer antipasto platters, dessert and coffee from 2 to 4.00
sault notice board
Coming Events
Age Good Food Guide 2009
Spring is in the air and with it comes the budding of new produce, fresh blossom and exciting news.
The Age Good Food Guide 2009 has arrived and been greeted with gasps of joy from the team at Sault.
We are thrilled to have been given 14/20 and a wonderful review
"Sault-that nice stone French provincial place with the lavender gardens you see on the way to Daylesford-rewards closer
inspection…Sault operates a as a smart, modern restaurant in its own right, serving fairly ambitious food."
to read more see the guide or come in for a meal and enjoy the new spring menu.
New Spring Menu due any day.
NYE
New Years Eve menu coming soon and exciting information about the night.
Vote for us on RACV
if you enjoyed your visit to Sault please vote for us on the RACV website
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, Head Chef Peter Rollinson is fast building on his excellent reputation. Entice yourself with our seasonally changing, Modern Australian cuisine.
| Tartlet of Tarago blue cheese, caramelised onion, celery leaf salad, walnut vinaigrette | 15.50 |
| Raviolo of slow-cooked local lamb, parsnip crème, pomegranate, mint and toasted almond salad | 17.50 |
| Jerusalem artichoke soup, smoked tuki trout salad, crispy artichoke and turmeric oil | 14.50 |
| Fillet of Skipton smoked eel, apple remoulade, beetroot jelly, house-made lavosh | 14.50 |
| Terrine of Malmsbury rabbit and Istra bacon, nashi pear chutney, cornichons and toast | 18.50 |
| Mushroom and potato gratin, baby turnips, sautéed mushrooms, red wine and truffle butter sauce | 25.50 |
| Twice-cooked pork belly, sautéed kale, baby kipfler potato fondants, caramelised apple | 28.50 |
| Hopkins River eye fillet of beef, sautéed spinach and mushrooms, horseradish crème, red wine jus | 36.00 |
| Roasted duck breast, pithiver of duck leg, sweet potato puree, pickled red cabbage, orange jus | 34.00 |
| Saults' Fresh market fish of the day | $MP |
| Cress, radicchio and witlof salad, Shaw river buffalo mozzarella, sherry vinaigrette | 9.50 |
| Roasted potatoes with garlic shoots and lemon | 7.50 |
| Braised brussel sprouts and cabbage, Istra ham, toasted sesame seeds | 8.50 |
Sault is committed to using and sourcing only the freshest quality produce around, because of seasonal inconsistencies, occasionally dishes may be substituted or altered
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Download current Dining Menu (PDF) |
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Download current Lunch & Brunch Menu (PDF) |
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Download current Dessert Menu (PDF) |
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Download current Children's Menu (PDF) |
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View our current wine list (browser) |
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Download current Wine List (PDF) |
Our very talented head chef Peter Rollinson is not only a dab hand in the kitchen he is also an avid food photographer. He takes all our food shots and strongly believes in only shooting the dish in its raw splender, not overstyled but as it is presented. We congratulate him on his creativity and awaite with baited breath the arrival of each new photo. He credits, Gourmet Traveller, Delicous and the beautiful local produce as his muses.
