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When Jodi Flockhart and Damien Aylward got married at Sault in 2005, they fell in love; they fell in love with the deep purple of the lavender fields, with the sparkling blue lake and with the beautiful building that houses the on-site restaurant.

When the restaurant came up for sale less than a year later, the newlyweds decided to jump in and purchase it, and they haven’t looked back since.

Sault is the first hospitality venture for the couple. However Jodi has experience in the industry, having worked at hospitality venues in Melbourne throughout her 20s and Damien had been working in event management with one of Melbourne’s leading event companies. A love of the region and a desire to start a life here led the couple to risk it all, relocate to Daylesford and take up the helm at Sault.

The couple has maintained a hands-on approach since the very beginning and while their team has grown over the years, they remain focused on providing an exceptional experience for each and every customer.

Breathtaking panoramic views at Sault make it a popular wedding destination for couples like Jodi and Damien. They’ve even added a chapel to the property, which has been built from reclaimed timber, so it appears to have been there all along. The stunning lavender fields and views over the lake provide the perfect backdrop.

The on-site restaurant at Sault is also extremely popular. The relaxed and friendly staff provide a consistent fine-dining experience, attracting a varied customer base, from romantic getaways and girls’ weekends, to families capitalising on the complimentary paper and crayons.

The menu is executed by Spanish chef, Santiago Nine-Fernandez. As a Michelin-trained chef with experience all over Europe, Santiago has added Spanish influences to the menu to consistently create beautiful dishes. The menu is inspired by locally sourced produce including organic herbs, vegetables and meats, and local wines and cheeses. The a la carte menu changes seasonally while the tasting menu changes as frequently as each week to incorporate what is fresh. The chefs also grow their own herbs, which are always ready to be used.

For a wholesome yet delicate option, try the Musquee de Provence pumpkin gnocchi with San Simon cheese fondue, curry-citrus puree and salted pumpkin seed praline; or the herb-crusted lamb loin and slow-cooked lamb belly with roast carrots and a spinach and lovage puree.

For dessert, you can’t go past the Kennedy and Wilson dark chocolate fondant tart. Oozing chocolate, this tart is served with chestnut and vanilla cream, aged rum and raisin ice-cream and organic cacao nibs. It is the perfect way to finish off a dining experience at Sault.

The wine list, created by Damien, is primarily made up of wines from the local region, as well as a few Spanish drops – thanks to Santiago’s expertise. While Damien is the wine expert, each staff member is equally knowledgeable about appropriate wine pairings.

With resident artists providing breathtaking works of art, meals consistently created with passion and flair, and a warmness of service that makes you feel at home, Sault is the ultimate destination for every occasion and the perfect destination for a special occasion.

Locate Sault

2349 Ballan Daylesford Rd, Daylesford, Vic


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