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Recent Reviews

Don't take our word for it, here is what our reviewers have had to say...

2015 review of Caveau – Sydney Morning Herald Good Food Guide 15.5/20

Caveau was awarded its tenth 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."


2015 review of Caveau – Australian Gourmet Traveller Restaurant Guide

"There’s nothing small town about this Wollongong find. It’s strictly A game from the start. It feels formal despite the polka dot chairs and the Kelly Wearstler-esque plate displays, and the service is all fine-dine shine, but the experience starts and ends with the well-priced degustation menu. Seven courses with matching wine from the tidy by-the-glass list showcase chef Peter Sheppard’s masterful blending of classic French-inspired techniques with local produce. The beauty is the balance. Seasonally sourced courses include pork terrine with little jewel-like cubes of abalone jelly and the zing of horseradish, or fillet of veal with the savour of sweetbreads and lardons. And props to the tiny sage gnocchi that is snuggled alongside the roasted breast and confit leg of duck. Fittingly, the plates are carefully proportioned to feel generoius without being excessive – this is exquisite food."

2014 SMH Good Food Guide - one hat, 15.5/20

"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."