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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

Hat’s Off Dinner – Tuesday 21st October

Our 2014 theme is “A touch of spice” 
$125pp including a glass of French champagne ($170 with five additional wines)

With an empire that spanned Vietnam, Chandernagore (India), Seychelles, North Africa and New Orleans, the French colonies have long influenced French food. Experience their influence in this seven-course menu.

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Lime cured mahi mahi, coconut, chilli and coriander
Guineafowl with pickled cucumber, mint, Vietnamese dressing and rice cracker
Patagonian toothfish jhol, cauliflower, mustard greens and tumeric
Roasted partridge puotine, fresh curds, pontneuf potato, spinach and game jus
NSW spring lamb, saffron, raisin cous cous, turnips and smoked yoghurt
French cheese with accompaniments
Chilli chocolate mousse, pineapple icecream, roasted pineapple and coconut cream

Available cookery school dates

Sunday 7th December 2014
Sunday 1st February 2015
Sunday 1st March 2014 (special dessert cookery school - make and eat 3 desserts)

Caveau celebrates ten years!

On the 6th of May 2014 it was exactly ten years since Caveau opened. That is approximately 2400 services (and about the same number of grey hairs!). Over the past ten years we have had the pleasure of serving so many lovely people, of training and employing some fantastic local youth, and of supporting our great local suppliers and producers.

We thank all of our customers for their support and look forward to serving you all in our next decade! - Peter & Nicola Sheppard


Private dining & gift vouchers also available