"...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
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.
Peter and his team can also be found strolling the pine plantations near by during late autumn and winter picking wild mushrooms for use in the kitchen.
And all the lovely locals that supply us with fresh berries, figs and free range eggs.
