take our word for it, here is what our reviewers have had to say...
here for the latest feedback from our customers who have
filled out the Dimmi survey after dining at Caveau.
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.
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!
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
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."