Recent ReviewsDon't take our word for it, here is what our reviewers have had to say...
2014 SMH Good Food Guide - one hat, 15.5/20
For the 8th consecutive year Caveau is the only Wollongong restaurant to be awarded a hat in the SMH Good Food Guide! Caveau has also been awarded a wine glass for its extensive selection of Australian and French wines, 16 by the glass.
This award ranks Caveau in the top 100 restaurants in NSW and in the top 25 NSW restaurants located outside Sydney. Here is what this year's reviewers had to say...why not make a booking and experience it for yourself!
"Chef Peter Sheppard, backed up by his wife Nicola front of house, manages to imbue the 'Gong with something a little bit French, a little bit Ox. It may be a tired old phrase, but at Caveau every dish is a delight, from the opening shot of tomato and basil consomme to the very last lick of salted caramel in the chocolate mille-feuille. Sheppard's degustation is a response to the season. Soft goat's cheese between sweet sultana tuiles could double as a dessert, but its pretty surrounding garden of micro vegetables and hazelnuts seals its savoury role. Roasted locally caught snapper sits prettily in a bright sea of spinach puree with prawns, tomato and olives adding interest. Vegetarians will love the crunchy fried sage leaves scattered on sauteed potato gnocchi with blue cheese veloute and fresh figs, while everyone will love the photogenic lime brulee with raspberries, lychee sorbet, caramel shards and a touch of white chocolate."
2014 Gourmet Traveller Australian Restaurant Guide
"Peter Sheppard has championed fine dining in Wollongong for more than a decade, and the city is lucky to have him. With cooking classes and catering commitments on top of the night job, his energy and that of his small team seem boundless. Warm, well informed wait staff, a sommelier who is passionate about her impressive Australian and French wines, and a procession of balanced, beautifully executed dishes make a special night out. The menu might include rich guineafowl terrine with a tiny brioche and even tinier mushrooms; lobster tail boudin and lobster ravioli with baby fennel; buttery skate and pork belly with smoked celeriac puree, and a fine Mont Blanc with honeycomb icecream as the finale. The dining rooms are elegant, save for the curiously kitsch lighting, but who's looking at the decor? For French technique and theatrical flourish, it's all eyes on the plate here."