"...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.
| Free range eggs, scrambled or fried, Istra bacon, vine-ripened roasted cherry tomatoes, toasted sourdough | 15.00 |
| House-baked banana bread, grilled banana, maple syrup and coconut cream | 12.50 |
| Sautéed locally-picked field mushrooms, Meredith fetta, wholemeal toast and garden herbs | 13.50 |
| Tasting plate of regional produce (2-4 people) | 29.00 |
| Toasted turkish bread, Kyneton extra virgin olive oil and za'artar | 7.50 |
| Soup of the day, your waiter will advise you | |
| 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 |
| 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 |
| Wagyu bolognese, house-rolled fettuccini, fresh herbs & parmigiano reggiano | $18.50/$23.50 |
| Mushroom and potato gratin, baby turnips, sautéed mushrooms, red wine and truffle butter sauce | 25.50 |
| 250g Hopkins River Beef porterhouse, sautéed kipfler potatoes, celeriac remoulade, slow-roasted cherry tomatoes, fresh lemon | 34.00 |
| Local goat braised in tomatoes and aromatic spices, cous cous, coriander and red onion salad, yoghurt and harissa | 27.50 |
| Lamb and rosemary 'pie', potato puree, tomato chutney, fetta and cabbage salad | 19.50 |
| Parmesan and herb-crusted chicken breast, braised baby cos and peas, mashed potato, roast chicken jus | 25.50 |
| 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 |
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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.
