Located in the heart of Melbourne’s iconic Daylesford, Sault Restaurant is a dining experience every foodie should experience at least once in their life. The beautiful grounds draw you to a quaint farmhouse, which upon entry, is immediately welcoming. Expansive floor to ceiling windows make it easy to take in the stunning views as you are enjoying your meal and the knowledgeable staff are more than happy to guide you through your dining experience.

Sault is currently managed by passionate husband and wife duo Damien Aylward and Jodi Flockhart, who, in a romantic twist, were actually wed at the beautiful venue.

It’s not often you find such an experimental, modern menu in Australia, but the Sault culinary team, headed up by Hugh Maxwell have created a menu that not only visually impresses, but will satisfy even the fussiest palettes. The kitchen favours using local produce and wines, as well as herbs and vegetables grown in their own garden beds. Jodi and Damien also support the arts, celebrating James Robertson Daylesford creative as their artist in residence. Specialising in capturing the ever-changing evocative sky-scapes, James’s unique pieces adorn the walls of the beautiful restaurant.

I would highly recommend the Tasting Menu which will allow you to try a variety of the dishes on offer. There is a 3 course option ($80pp) and 4 course ($95pp). Highlight dishes include the Oysters four ways (Natural, Tsatziki sorbet, Potato and seaweed tuile, garlic pearl and spicy tomato) the garlic pearl in particular is very impressive, with a beautiful pearl created from garlic which explodes in your mouth. It’s hard to find a good tartare, but Sault Restaurant nails it with their Eye fillet tartare with wagu fat, egg yolk and artichoke. The flavours are expertly blended but don’t overwhelm the eye fillet.

The Lavender-cured duck breast, duck parfait with raw vegetable salad and flowers is a delightful way to incorporate the lush surrounds into your meal. For mains, Green Hills Natural Beef eye fillet (served medium rare), baby onions, peat whisky mustard, asparagus and beef jus. For vegetarians, the Cauliflower, black barley, buttermilk, celeriac with sumac is a delightful option.

The surprises don’t stop at dessert, with the standout dish being Vegemite on toast which is served with Chocolate brioche, sourdough ice-cream and vegemite caramel. It might sound weird, but it’s bloody delicious! There is also a unique take on a traditional strawberry cheesecake, which mixes fromage frais, strawberry, elderflower, Pedro Ximenez, short and shortbread to create a delicious and highly instagrammable dish.

Food isn’t the only drawcard of this impressive 125 acre property which overlooks Wombat State Forest. Sault Restaurant is also home to not only one, but two breathtaking lavender fields, which are the perfect Instagram spot post meal, particularly the one overlooking the lake. Chances are, if you’ve seen a stunning wedding shot featuring a lavender field, it was most likely captured at Sault, with the venue extremely popular as a wedding venue.

If you are looking for the perfect venue for a special celebration, visiting from out of town, or are looking to escape the bustling city, make your way to Sault Daylesford for an unforgettable experience.

2349 Ballan-Daylesford Rd, Sailors Falls VIC 3461

(03) 5348 6555

About The Author

Lisa Teh

Lisa Teh is the Editor-in-chief of Couturing.com, one of Australia's top fashion, beauty and lifestyle resources. She has worked on campaigns with brands including David Jones, Myer, Mecca Cosmetica, Simone Perele, Lenovo and L'Oreal. She recently appeared in Couturing's exclusive Australian Fashion Week reality web series, The Frow, alongside top industry names including Toni Maticevski and Maybelline Creative Director Nigel Stanislaus.

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