• test

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

Hats Off Dinner - Tuesday 18th October 
Caveau Next Generation Dinner - Tuesday 15th November 
Book your Christmas Party now! 

Hats Off Dinner - Tuesday 18th October 2016  

As part of the Sydney Morning Herald Good Food Month, hat awarded restaurants are invited to hold a dinner that is different to what they normally serve. This year Caveau chef Peter Sheppard is exploring some of Australia's lesser known foods accompanied by heirloom vegetables and plants from local growers and some lesser known wine varietals


Cured Arctic char, creme fraiche and finger lime

Hen egg en cocotte with sea urchin, avruga and chives

Rock fish and saffron terrine, bailer shell, peas and wakame

Fricasse of crocodile and Western Australian yabbies, risoni, broad beans and morrel cream

Rolled wallaby loin and roasted calf sweetbread, lyonnaise onions, sauce soubise, leeks and nigella

Roasted emu breast and braised pork jowl, bitter chocolate boudin noir, prunes and organic wheat

Single origin valrhonna chocolate mousseline and smoked tomato sorbet, avocado salpicon and candied fennel

. Price - $180pp for seven courses and five wines

** Menu may change slightly due to availability of ingrediens 


Caveau Next Generation Dinner - Tuesday 15th November 2016

Peter has been exiled from the kitchen for this special event and the next generation is taking control! Caveau chefs Tom, Simon & Lukas have written and planned the menu, paired the wine and will make the magic on the night. Book in to experience what the next generation of Caveau chefs can do when they are in the driver seat

Price - $105pp for seven courses or $150pp with five wines

Private dining & gift vouchers available