Sault, Daylesford, Australia

On the final evening of our work offsite we headed to Sault. For the next 3 or 4 hours we feasted on one of the best meals I’ve ever had – a degustation menu of 7 courses with 6 matching wines.

All the dishes were superb, couldn’t be faulted, but to me there were several standouts.

The first course of watermelon, feta, chorizo and black garlic was sublime and the fourth course – the lavender-cured duck breast – was excellent.

However, for me, the dish of the evening was an eye fillet cooked medium rare (but closer to blue I’d guess) that just melted in your mouth, accompanied with baby onions, peat whiskey mustard, asparagus and jus.

The accompanying wines were well chosen and complimented the food well.

Well worth the trek from Melbourne.

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