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
Victoria, and the Daylesford-Macedon region in particular is blessed with a diverse range of excellent produce, therefore at Sault we are committed to and emphasis the use of local produce on our menus.
Strawberries, blue berries, peaches, apples, black berries, sorell, Vietnamese mint, coriander, parsley, chives, leeks, globe artichokes, garlic, Jerusalem artichokes, 6 varieties of heirloom tomato, butternut squash, cucumber, broad beans, lemon verbena, rose geranium, sage, mint, oregano, rhubarb, thyme, rosemary, passionfruit, plums, elderberry, savoy cabbage, red cabbage, dill, tarragon and rainbow trout and yabbies from our lake.
And all the lovely locals that supply us with fresh berries, figs and free range eggs.
