Sault Restaurant and Functions

Set behind a playing fountain in a beautiful two-storey country house, Sault gives visitors the impression they are deep within the heart of rural France. It’s only when a kangaroo bounds into sight across a distant paddock that you realise you’re well and truly in Australia.

Taking its name from a French town famed for its lavender, Sault is also a working lavender farm and distillery sitting amidst acres of lavender and overlooking its' own lake.

Sault’s cuisine is inspired by the abundance of rich local produce. Depending on the season, it might include main courses such as Hopkins River eye fillet on spinach with local mushrooms and red wine jus or one of our wonderful tasting plates of house made pate, terrine, local meats from Istra, cheese from Holy Goat and house pickled vegetables and olives.

Autumn desserts include warm carrot cake with autumnal fruit compote and sour cream ice cream or quince and almond tart, caramel sauce, calvados crème fraiche

An extensive wine list showcases Australian and New Zealand labels along with great local reds from Barcaldine House, Patrick's and Hanging Rock.

On warm weekends, enjoy brunch, morning tea, lunch or afternoon tea on the balcony while relishing the peace of this lovely slice of countryside. Or stay for dinner with a warming wine in front of the fire.

To take home choose from Sault’s own packaged range of salts, made on the premises by Peter Rollinson and his team including Za’arta which is showcased on the menu. Or perhaps try their popular quince past, elderberry jam, tomato jam and fig jam.

Before you leave, you can purchase our very own lavender oil and lavender lip balm both made at Sault.