Don't take our word for it, here is what our reviewers have had to say...
2017 review of Caveau - Sydney Morning Herald Good Food Guide - one hat
"A special occasion night out of modern coastal cooking with French flourish"
"Now here's a nifty little number full of surprises. On a strip of the 'gong where takeaway rules, linen tablecloths, informed wine service and classical tunes deliver some next-level fanciness for the area, but the real pleasantries take form in announced bits and bobs turning solid dishes into great ones. Take the pinch of Beluga caviar, bringing age old, salty depth to a spanner crab cigar plated next to velvet-plush red tuna tartare. Or the sliver of partridge liver that cameos next to a beautifully poached and seasoned quail breast with potato dauphinoise, baby turnips and crunchy amaranth. Surprises like this, the waittress says, exist to introduce customers to uncharted offal waters. "What was that? It was delicious!" "It was tongue, sir." (Indeed there is a lick of tongue in an assiette of blushing pink Junee lamb chop and braised lamb neck). With bold, contemporary cooking founded on French technique, Caveau is stil the number-one dining destiation in town after more than a decade. And that's no surprise at all.
goodfood.com.au - 22nd March 2016:
"The jewel in the crown of Wollongong's food scene is Caveau. Founded in 2004 and winner of a Good Food Guide regional hat every year since, the food here is served with care, precision and consideration. Go for the seven-course degustation and yes, begin with oysters if they're offered. There's pan-fried john dory and decadent duck rillette. The cheese course is a fun departure – blue cheese mousse with fresh honeycomb and figs, and for dessert a sublime creme brulee with Armagnac ice-cream. Roll home when you're able to."
2016 review of Caveau - Sydney Morning Herald Good Food Guide - one hat
"Coastal modernism and a killer wine list"
"Seaweed-dusted popcorn, paper-thin slivers of rare pheasant breast, beetroot the size of peas. the pleasures of the seven course degustation lie in a series of small, satisfying and unexpected tastes. Say 'yes' when offered the optional oysters to start, especially if they're fat, creamy and from Merimbula. They're a perfect opener for what's to follow: brandade and octopus with paper-thin slices of cucamelon, duck two ways (breast, salty confit), buttery barramundi and wagyu with horseradish and potato fondant. The vegetarian degustation offers its own sweet twists and turns, the borage ravioli a highlight. Matching wines, best in class - Alsace riesling, Victorian pinot, Hunter Valley semillon - elevate the experience. Smart, professional service is apparent from the moment you enter the plush dining room, decorated in grey and black with bright pea-green polka-dot upholstered chairs through to the fanfare of chocolate marquise with Turkish delight icecream and tiny rosewater jellies that makes sure the occasion ends on a (sugar) high.
2015 review of Caveau – Sydney Morning Herald Good Food Guide - one hat
"The Gong’s best restaurant deserves another gong for gorgeousness. Take the dramatic statement lettering at its entrance, a bar made of white marble and black tiles, chairs with polka dots, whimsical wall art and a chandelier made of salvaged glassware. Add to this the theatre of formal service and you have a hushed, plush space with a serious wine list. Chef Peter Sheppard’s degustation menu is heavily influenced by French technique and each dish is a nuanced combination of taste, texture, balance and flavour. Savour seven star dishes such as smoked rainbow trout, with a creamy trout brandade and school prawns, line-caught mulloway with spanner crab agnolotti, pork belly and loin with sage gnocchi, rolled veal fillet with sweetbreads, lardons and parsnip puree, and a whipped brie, apple and walnut salad. Finish dessert – chocolate bourbon biscuit with ganache and sesame icecream – with a contented sigh."