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Upcoming Events at Caveau

To be notified by email about upcoming events at Caveau, please email finedining@caveau.com.au with "Join mailing list" as the Subject, or follow us on Facebook


Schottlander 100% pure blood Wagyu beef dinner – Thursday 12th March 2015
(Please note as Thursday 12th March is now full, we are taking bookings for Friday 13th March 2015. Please just note in the comments field of your booking that you are booking the Wagyu menu)

Furthering my efforts to use quality local produce I have bought a pure blood Wagyu heifer from Schottlander’s farm in Gerringong. Not only is it local, it is some of the tastiest beef I have ever had. With the assistance of the farmer, I am butchering the 350kg cow myself, and will then utilise the entire beast from nose to tail. The prime cuts will be available mid-week on our 3 course menu, and I have also put together this 7 course event to show you how good nose to tail eating can be. Cost is $120pp, including a glass of French champagne on arrival and bookings can be made by clicking the Dimmi button.

MENU

Beef tartare, sautéed mushrooms, parsnip chips and truffle dressing
Wagyu beef terrine, celeriac remoulade and picalilli vegetables
Seared scallops and braised beef tendon, turnips and beets
Roasted beef eye fillet, bone marrow, horseradish, nuts and grains
Braised shoulder, Paris mash, shallots, smoked beef flank and red wine jus
Cabots cheddar and reduced beef glaze sandwich
Valrhona chocolate ganache, peppermint cream, candied mint leaves, chocolate tuiles and mint chocolate chip icecream

Available cookery school dates

Monday 13th April (special children's cookery school - aged 6-16, two courses, two hours, $65pp. Please note the forms for the kids cookery school differ from our regular booking forms, please email us to register your interest and obtain the consent forms)
Sunday 19th April 2015
Sunday 17th May 2015

Private dining & gift vouchers also available