"...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
For bookings or further details, please call (03) 5348 6555, or email email sault
Sault is excited to be again part of "The Age Regional Winter express warmers" that will run from the 9th of August to the 17th of August.
2 courses for $35.00 includes a glass of regional wine and tea or coffee.
Click here for the menu.
For bookings call (03)5348 6555 or email sault
In the meantime, why not come and enjoy the beautiful autumn view from a table near the window.
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.
