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Showcasing our fabulous regional produce, entice yourself with our seasonally changing, Modern Australian cuisine. Because our menu is seasonal, some items may vary. If you have any allergies or dietary intolerances, please see our dietary menu (link to PDF below each menu) with further details on menu ingredients.
Skip to: The Sault Menu, The Luxury of Dining at Sault, The Produce we use at Sault
The Sault Seasonal Menu
3 or 4 Course Menu (Midweek)
- 3 course choice menu $115pp (Select one from First or Second, one from Third and Fourth OR one each from First, Second and Third)
- 4 course choice menu $135pp (Select one from each course)
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Bread; House-baked ricotta whey sourdough, made with biodynamic stone-ground flour
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House-made cultured butter
First
- Salad of chicories, Wedgetail Farm goats curd, pickled green bean, fermented garlic honey
- Beef tartare, Long Paddock ‘Driftwood’ mousse, preserved lime, egg yolk, potato cracker
- Torched ocean trout, grapefruit, watermelon radish, trout roe, marigold, white soy, avocado
Second
- Coal-grilled octopus, green tomato, sesame cream, finger lime, preserved lemon and oyster foam
- Ricotta gnudi, charred sweetcorn, lions mane mushroom, toasted corn butter, burnt leek, almond
- Lamb ribs glazed in carrot molasses, toasted hemp seed, Hungarian wax pepper, carrot miso, advieh
Third
- Market fish, roasted leek, tomato beurre blanc, bronze fennel, poached hakurei turnip, tomato oil
- Glazed duck breast, fermented beetroot, burnt lavender honey, amaranth, red plum, mountain pepper
- Coal roasted pumpkin, yellow peach amba, toasted macadamia, persimmon, Vietnamese mint
- Confit pork belly, burnt pear, red Russian kale, fermented Brussels sprout, pickled yellow mustard seed
- Hopkins River eye fillet, caramelized cauliflower, anchovy bagna cauda, spring onion, horseradish, beef jus (served medium rare) +10 surcharge
Sides
- Spuds, garlic, and rosemary 10
- Garden leaves, bay leaf vinaigrette 12
Fourth
- Rock melon sorbet, basil granita, cultured cream, puffed buckwheat, piel de sapo melon
- Chocolate marquise, blackened artichoke ice-cream, honeycomb, caramelised fig
- Rose ice cream, poached rhubarb, hazelnut, coconut mousse, toasted coconut, raspberry
- Long Paddock Cheese, ’Banksia’, caramelized nuts, pear paste, rye cracker (This is a semi-hard style, pasteurised organic cow’s milk cheese with an aged natural rind)
Download or Print Menu PDF Dietary Information PDF
Visa/Mastercard payments incur a 1.5% fee
AMEX card payments will incur a 2.5% fee
3 or 4 Course Menu (Weekend)
- 3 course choice menu $127pp (Select one from First or Second, one from Third and Fourth OR one each from First, Second and Third)
- 4 course choice menu $147pp (Select one from each course)
-
Bread; House-baked ricotta whey sourdough, made with biodynamic stone-ground flour
-
House-made cultured butter
First
- Salad of chicories, Wedgetail Farm goats curd, pickled green bean, fermented garlic honey
- Beef tartare, Long Paddock ‘Driftwood’ mousse, preserved lime, egg yolk, potato cracker
- Torched ocean trout, grapefruit, watermelon radish, trout roe, marigold, white soy, avocado
Second
- Coal-grilled octopus, green tomato, sesame cream, finger lime, preserved lemon and oyster foam
- Ricotta gnudi, charred sweetcorn, lions mane mushroom, toasted corn butter, burnt leek, almond
- Lamb ribs glazed in carrot molasses, toasted hemp seed, Hungarian wax pepper, carrot miso, advieh
Third
- Market fish, roasted leek, tomato beurre blanc, bronze fennel, poached hakurei turnip, tomato oil
- Glazed duck breast, fermented beetroot, burnt lavender honey, amaranth, red plum, mountain pepper
- Coal roasted pumpkin, yellow peach amba, toasted macadamia, persimmon, Vietnamese mint
- Confit pork belly, burnt pear, red Russian kale, fermented Brussels sprout, pickled yellow mustard seed
- Hopkins River eye fillet, caramelized cauliflower, anchovy bagna cauda, spring onion, horseradish, beef jus (served medium rare) +10 surcharge
Sides
- Spuds, garlic and rosemary 10
- Garden leaves, bay leaf vinaigrette 12
Fourth
- Rock melon sorbet, basil granita, cultured cream, puffed buckwheat, piel de sapo melon
- Chocolate marquise, blackened artichoke ice-cream, honeycomb, caramelised fig
- Rose ice cream, poached rhubarb, hazelnut, coconut mousse, toasted coconut, raspberry
- Long Paddock Cheese, ’Banksia’, caramelized nuts, pear paste, rye cracker (This is a semi-hard style, pasteurised organic cow’s milk cheese with an aged natural rind)
Download or Print Menu PDF Dietary Information PDF
Visa/Mastercard payments incur a 1.5% fee
AMEX card payments will incur a 2.5% fee
7 Course Tasting Menu (Midweek)
7-Course Tasting Menu Midweek (Meat/Plant) 160pp
Skip to Plant-Based Menu
- Wine match 78
- House-baked ricotta whey sourdough, cultured butter
First
- Salad of chicories, Wedgetail Farm goats curd, pickled green bean, fermented garlic honey
- Macedon Ridge sparkling NV, Macedon Ranges
Second
- Torched ocean trout, grapefruit, watermelon radish, trout roe, marigold, white soy, avocado
- Castro Martin, Albariño ‘22, Rias Baixas, Spain
Third
- Ricotta gnudi, charred sweetcorn, lions mane mushroom, toasted corn butter, burnt leek, almond
- Tellurian, Marsanne ’22 – Heathcote, VIC
Fourth
- Glazed duck breast, fermented beetroot, burnt lavender honey, amaranth, red plum, mountain pepper
- Tomboy Hill ‘Rebellion’ Pinot Noir ‘23, Ballarat, VIC
Fifth
- Hopkins River beef eye fillet, caramelised cauliflower, horseradish, anchovy, spring onion, beef fat jus (served Medium Rare)
- Pondalowie, Shiraz ‘22, Bendigo, VIC
Sides
- Spuds, garlic, rosemary +11
- Farm leaves, bay leaf vinaigrette +12
Sixth
- Watermelon sorbet, basil granita, lemon myrtle
- (Optional extra wine match +10) Patrizi Moscato D’Asti, DOCG ’22 – Piedmont, Italy
Seventh
- Rose ice cream, poached rhubarb, hazelnut, coconut mousse, toasted coconut, raspberry
- Henschke Noble Rot Semillon ’21, 45ml SA or Telmo Rodriguez ‘MR’ Moscatel ’21, 45ml Spain
Download or Print Menu PDF Dietary Information PDF
7-Course Tasting Menu Midweek (Plant) 145pp
- Wine match 78
- House-baked sourdough, olive oil
First
- Salad of chicories, pickled green bean, cashew cream, white balsamic
- Macedon Ridge sparkling NV, Macedon Ranges
Second
- Beetroot, sesame cream, plum, finger lime, amaranth
- Été Grenache Rosé ‘23, Provence, France
Third
- Charred sweetcorn, lion’s mane mushroom, black garlic oil, fried leek
- Tellurian, Marsanne ’22 – Heathcote, VIC
Fourth
- Broccoli, burnt apple purée, kale, fermented brussels sprout, yellow mustard
- Tomboy Hill ‘Rebellion’ Pinot Noir ‘23, Ballarat, VIC
Fifth
- Coal-roasted pumpkin, yellow peach amba, toasted macadamia, persimmon, Vietnamese mint
- Mesta, Tempranillo (organic) ‘22, Bodegas, Spain
Sides
- Spuds, garlic, rosemary +11
- Farm leaves, bay leaf vinaigrette +12
Sixth
- Watermelon sorbet, basil granita, lemon myrtle
- (Optional extra wine match +10) Patrizi Moscato D’Asti, DOCG ’22 – Piedmont, Italy
Seventh
- Chocolate mousse, poached rhubarb, granola, coconut
- Henschke Noble Rot Semillon ’21, 45ml SA or Pedro Ximénez sherry 45ml Spain
Download or Print Menu PDF Dietary Information PDF
Visa/Mastercard payments incur a 1.5% fee
AMEX card payments will incur a 2.5% fee
7 Course Tasting Menu (Weekend)
-
7-Course Tasting Menu Weekend (Meat/Plant) 172pp
Skip to Plant-Based Menu
- Wine match from 78
- House-baked ricotta whey sourdough, cultured butter
First
- Salad of chicories, Wedgetail Farm goats curd, pickled green bean, fermented garlic honey
- Macedon Ridge sparkling NV, Macedon Ranges
Second
- Torched ocean trout, grapefruit, watermelon radish, trout roe, marigold, white soy, avocado
- Castro Martin, Albariño ‘22, Rias Baixas, Spain
Third
- Ricotta gnudi, charred sweetcorn, lions mane mushroom, toasted corn butter, burnt leek, almond
- Tellurian, Marsanne ’22 – Heathcote, VIC
Fourth
- Glazed duck breast, fermented beetroot, burnt lavender honey, amaranth, red plum, mountain pepper
- Tomboy Hill ‘Rebellion’ Pinot Noir ‘23, Ballarat, VIC
Fifth
- Hopkins River beef eye fillet, caramelised cauliflower, horseradish, anchovy, spring onion, beef fat jus (served Medium Rare)
- Pondalowie, Shiraz ‘22, Bendigo, VIC
Sides
- Spuds, garlic, rosemary +11
- Farm leaves, bay leaf vinaigrette +12
Sixth
- Watermelon sorbet, basil granita, lemon myrtle
- (Optional extra wine match +10) Patrizi Moscato D’Asti, DOCG ’22 – Piedmont, Italy
Seventh
- Rose ice cream, poached rhubarb, hazelnut, coconut mousse, toasted coconut, raspberry
- Henschke Noble Rot Semillon ’21, 45ml SA or Telmo Rodriguez ‘MR’ Moscatel ’21, 45ml Spain
Download or Print Menu PDF Dietary Information PDF
7-Course Tasting Menu Weekend (Plant) 157pp
- Wine match from 78
- House-baked sourdough, olive oil
First
- Salad of chicories, pickled green bean, cashew cream, white balsamic
- Macedon Ridge sparkling NV, Macedon Ranges
Second
- Beetroot, sesame cream, plum, finger lime, amaranth
- Été Grenache Rosé ‘23, Provence, France
Third
- Charred sweetcorn, lion’s mane mushroom, black garlic oil, fried leek
- Tellurian, Marsanne ’22 – Heathcote, VIC
Fourth
- Broccoli, burnt apple purée, kale, fermented brussels sprout, yellow mustard
- Tomboy Hill ‘Rebellion’ Pinot Noir ‘23, Ballarat, VIC
Fifth
- Coal-roasted pumpkin, yellow peach amba, toasted macadamia, persimmon, Vietnamese mint
- Mesta, Tempranillo (organic) ‘22, Bodegas, Spain
Sides
- Spuds, garlic, rosemary +11
- Farm leaves, bay leaf vinaigrette +12
Sixth
- Watermelon sorbet, basil granita, lemon myrtle
- (Optional extra wine match +10) Patrizi Moscato D’Asti, DOCG ’22 – Piedmont, Italy
Seventh
- Chocolate mousse, poached rhubarb, granola, coconut
- Henschke Noble Rot Semillon ’21, 45ml SA or Pedro Ximénez sherry 45ml Spain
Download or Print Menu PDF Dietary Information PDF
Visa/Mastercard payments incur a 1.5% fee
AMEX card payments will incur a 2.5% fee
Kid's Menu
- Kids Menu $60 ea.
Glass of juice or soft drink
To Start
- Potato & cheese croquettes, garlic aioli, parmesan (GF)
Main
- Fettuccini, Bolognaise
or - Fettuccini, Napoli and basil sauce
or - The following mains served with your choice of either house-cut chips and salad or seasonal vegetables
- Tempura battered fish fillet (GF)
or - Panko-crumbed chicken tenderloins (contains wheat)
- Tempura battered fish fillet (GF)
Dessert
-
Sault’s house-made chocolate brownie, vanilla ice-cream
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Please note some dishes may contain traces of milk products etc. Please advise staff of any dietary concerns
Visa/Mastercard payments incur a 1.5% fee
AMEX card payments will incur a 2.5% fee
Dessert Wines & After Dinner
Dessert Wines & Liqueurs
- De Bortoli ‘Noble One’ 60ml/375ml, NSW 18/70
- Telmo Rodriguez ‘MR’ Moscatel 60ml/500ml, Spain 20/90
- Patrizi Moscato D’Asti, DOCG – Piedmont, Italy 15/50
- Henschke Noble Rot Semillon 375ml, SA 19/80
- Port, Muscat, 60ml 14
- Rutherglen Tokay 60ml 15
- Pedro Ximénez sherry 60ml 14
- 12-year aged Tawny Port 60ml 16
- Penfolds Grandfather Port 60ml 24
- Courvoisier Cognac 45ml 19
- Hennessy Cognac 45ml 19
- Armagnac 45ml 21
- Amaretto, Baileys, Cointreau, Frangelico, 30ml 12, 45ml 16
Tea & Coffee
- Espresso $4.50
- Latte, Flat White, Cappuccino, Long Black, or Macchiato $5.00 (50c extra for soy milk)
- Iced Coffee / Iced Chocolate $7.50
- Hot Chocolate $6.00
- Tea – English breakfast, Earl Grey $5.00
- Herbal Tea - Lemongrass and Ginger, Peppermint, Chamomile, Lavender and Daintree, or Green $5.00
Visa/Mastercard payments incur a 1.5% fee
AMEX card payments will incur a 2.5% fee
Kitchen Garden
We are busy at the Sault kitchen gardens planting seeds and propagating. Our garlic is well on the way, asparagus is in the ground, berries planted, green crops are being mulched into the soil, and thousands of seeds are being sorted.
Most of the herbs we use are sourced from our own gardens, as are many garden vegetables and fruits as they become seasonally available. However, we do have some wonderful suppliers that help us create our menus, including:
Mt Franklin Organics, Mt Franklin VIC; Tonna’s Fruit and Vegetables, Daylesford VIC; B&B Basil, Bendigo, VIC; Springmount Fine Foods, Springmount VIC; Camilo Olives, Teesdale VIC; Maffra Cheese, Tinamba VIC; Meredith Goat Cheese, Meredith VIC; Holy Goat Sutton Grange organic farm cheese, VIC and more.
Please inform us if you have particular dietary requirements or allergies, our chef’s will design an alternative option to suit your needs.
We are unable to guarantee against the possibility of cross-contamination.
Please note, it is not possible to split table orders between the tasting menu and the alternative menu options.
Sault is committed to using and sourcing only the freshest quality produce available. Due to seasonal inconsistencies, occasionally dishes may need to be substituted or altered.
Sault is a proud member of the Daylesford Macedon Produce Group.
The luxury of dining at Sault
Taking advantage of the surrounding countryside, the restaurant boasts 180° views of the Lake, Lavender and Forest through continual Bay windows.
Candlelit dinners or a casual group lunch, our friendly and experienced staff will ensure that the occasion is one you will enjoy and in times to come.
Showcasing our fabulous regional produce, complemented with our own herbs, vegetables and trout smoked on site. Entice yourself with our seasonally changing, Modern Australian cuisine.
A current and active member of Daylesford Macedon Produce (DMP), we aim to utilize our members products and fare wherever possible. For full details of DMP please visit www.dmproduce.com.au
At Sault we love that many guests choose to celebrate Birthdays with us and if they would like to bring a cake then we will need them to sign a cake waiver and a fee will apply if the cake is to be served.
The produce that we use at Sault
We are now up to 50 garden beds at Sault and are proud to be using a vast amount of produce from our own kitchen garden. This is a huge influence on our seasonal menus and our team of chefs are out picking fresh herbs and veggies daily for our menus.
The amazing regional produce that makes our menus what they are
We grow some of our organic produce right here at the estate, but what we don’t grow ourselves we source locally (organic of course) from these brands…
- Istra Smallgoods
- Maffra Cheeses
- Meredeth Dairy
- Hopkins River Beef
- Western Plains Free Range Pork
- Kyneton Olive Oil
- Holy Goat Cheeses
- Naturipe Fruit Farm Bacchus Marsh
- Milawa Cheese Company
- Newstead Bull boar sausages
- B&B Basil Bendigo
- Shaw River Buffalo Cheese
- Des O’Tooles Honey
- Tuki Trout
- Loddon Valley Cod
- Lavandula
And all the lovely locals that supply us with fresh berries, figs and free range eggs.
Our regional suppliers
- Tonnas Fruit and Vegetables – Daylesford
- Daylesford Meat Co. – Daylesford
- Central Victorian Providors – Castlemaine
- Angelica Organic Farm