"...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
When Peter Rollinson, our head chef, gets creative... the results are to die for.
Peter's wont is to share his creative knowledge with the patrons and friends of Sault and will from time to time publish the details of one of his magical creations for all to see and try at home in your own kitchen.
Serves 4
1 punnet of fresh raspberries:
Lavender and honey ice cream:
Tart Shells:
Raspberry Frangipane:
Berry Merlot Coulis:
For the lavender and honey ice cream:
Combine the cream, milk, lavender and honey in a saucepan, bring up to a simmer before removing from the stove to infuse. Meanwhile, cream the sugar and egg yolks together. Strain the lavender and honey mixture into the egg yolks and allow to cool. When cool, fold through whipped cream, and churn in an ice cream machine. Freeze until needed.
For the tart shells:
Mix the flour, butter and icing sugar together in a food processor until it reaches the texture of breadcrumbs, add the egg and process dough until smooth. Wrap in cling film and allow to rest for 2 hours in the fridge. Lightly flour work surface and roll out tart pastry until approximately 5mm thick. Line 4 small tart shells with the pastry and rest in fridge for another 20 minutes. After further resting, line tart shells with aluminum foil and pie weights, blind bake for 10mins at 180C, remove foil and bake for a further 2 minutes. Remove from oven and allow to cool.
For the frangipane:
Beat together the butter and sugar, whisk in egg, before folding through flour and almond meal. Fold through raspberries, and set aside to needed.
For the berry merlot coulis:
Combine the berries, sugar and merlot in a saucepan, simmer over low heat until berries break down. Remove from heat and liquidize in food processor until smooth. Set aside until needed.
Preheat oven to 150C. Place raspberry frangipane into tart shells, and smooth over with a knife. Place tart in the oven and cook for 5 minutes. To plate, drizzle some berry merlot coulis onto a plate, arrange raspberries around tart, before placing a scoop of lavender and honey ice cream in the center of each tart. Place tart onto plate and garnish with a dusting of icing sugar and a sprig of mint.
