2349 Ballan Daylesford Road, Sailors Falls, VIC
03 5348 6555
Located on a beautifully manicured 125-acre estate, Sault Restaurant serves cuisine inspired by regional ingredients year round in the heart of the Macedon Ranges region. Every table at Sault Restaurant offers uninterrupted views of the surrounding lavender fields, sweeping lawns and fruit trees, and these views evolve with the seasons, just like the menu.
According to Head Chef, Santiago Nine-Fernandez, “Wine connoisseurs readily accept the concept of terroir when talking about grapes and wines, and here in Daylesford, we extend the concept to our vast array of wonderful herbs, vegetables, venison, beef, lamb and pork.” Santiago says, “Many of our Melbourne clientele comment that they come for the fresh, true flavours that Daylesford produce provides. You don’t need to add a lot to these beautiful fresh items. Their flavours, textures and colours are all so vivid.”
Typical regional ingredients on Sault’s menu include wild mushrooms, local organic potatoes, suckling pig, dry-aged beef, local organic herbs and vegetables, Des O’Toole Honey, lavender – and the list goes on and on. The menu may
include dishes such as slow-cooked Rokewood lamb shoulder and lamb cutlet with sundried tomato, capers, fondant potatoes and Camilo black olive jus.
Chef Santiago works hard to get menu items just the way he wants them, such as smoking his own trout onsite. He sources berries from Glenlyon Fruit & Nut Farm, cheeses from Meredith Dairy and Holy Goat, rabbit, venison, and
pork from Spa Venison, and organic fruits and vegetables from Mt Franklin organics—all of which are a short drive from the restaurant. “The region,” he says, “is a very supportive network of producers, suppliers, restaurants, and
Some of the fruits, vegetables, and herbs on the menu are grown on the Sault estate. Damien Aylward and Jodi Flockhart who own and operate Sault, took over the business in 2006. Jodi takes great pleasure in getting her hands dirty, planting seeds that will one day turn to food on her guests’ plates. In the coming months, Sault estate will have extensive organic produce grown on-site. Jodi has a long history in the restaurant business, receiving her first restaurant
job at the age of sixteen. She says this taught her a deep appreciation for true hospitality. Damien has many years of event management experience and works with Andy Percy to update and revise the restaurant’s wine list which
includes wines from all over the world, with a focus on national and regional wines. Andy brings over 20 years of hospitality experience, including managing Tolarno’s Restaurant in Melbourne. The regional wines of the Macedon Ranges predominantly include chardonnay, pinot noir and sparkling varieties, which are perfect for the celebrations that regularly take place at Sault.
Katy Robinson-Donald has been an integral member of the Sault team since 2007 and is now the co-manager of the restaurant. Katy has over 15 years of hospitality experience. She says that “working in Daylesford has allowed me
to develop a relationship with our product that I haven’t had previously. For example, I’ve visited the farm near Sault where we source our free-range eggs and watched the chickens happily strutting around. I often think about that as
I serve an egg based dish to our customers.”
Being part of Daylesford’s “Spa capital of Australia,” Sault is the perfect venue for celebrating special events and weddings. In fact, Sault was where Damien and Jodi chose to get married before purchasing the business. With expansive lavender fields, a man-made lake, historic fountain and acres of manicured gardens, photography to capture that special day will provide beautiful memories forever. The building itself is also very unique, featuring a French provincial-style façade with a modern interior and a state-of-the-art dining room and kitchen. Jodi and Damien consider themselves hands-on owners, and they, together with all the staff at Sault, work hard to provide their customers with a personal experience. No request is too big, and the couple invite their guests to contact them for any special needs.