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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

Winter warming lunch – Friday 4th July 2014

Five courses including a glass of French champagne $95pp. 
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Local line- caught kingfish, citrus chantilly, miso, tapioca and cucumber
Berkshire pork belly, pea veloute, smoked hock, crispy ears
Cone bay barramundi, shallots, mushrooms, potato puree and sauce matelot
Braised dry aged Angus beef short rib, smoked eggplant, carrots radish and red wine jus
Chocolate pithivier and vanilla bean ice cream

Truffle degustation – Thursday 31st July 2014

Seven courses $150pp including a glass of French champagne
($200pp with additional five wines)
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Poached scampi tail with champagne emulsion, truffle custard, granola and cucumber
Quail rillete with confit quail egg, celeriac, truffled potato jelly and potato foam
Truffle risotto with spinach puree, parmesan and asparagus
Panfried murray cod with leeks, baby artichokes, chestnut mushrooms and sauce perigueux
Roasted partridge breast with truffle puree, partridge ravioli and parsnips
Whipped brie de nangis with truffles, honey and truffle brioche
Poached honey pears, truffle honey cake, truffle icecream, blackcurrant and truffle syrup

Meet renowned Clare Valley winemaker Kevin Mitchell on Tuesday 12th August 2014

Kilikanoon was James Halliday's Winery of the Year in 2013!
Four courses and eight Kilikanoon wines - $125pp
(Doors open at 6.30pm, entrees served 7pm)
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On Arrival: 2010 Sparkling Vouvray - France

Smoked trout brandade, cured rainbow trout, fennel, asparagus and smoked trout foam
Mort's Block Riesling
Mort's Reserve Riesling

Confit duck leg, celeriac, blackberry, walnut and baby sorrel
Killermans Run Cabernet Sauvignon
Killermans Run GSM

Braised, dry-aged Angus short-ribs, shallots, mushrooms, parsnip and potato dauphinoise
Block's Road Cabernet Sauvignon
Oracle Shiraz (winner of Best Shiraz at two international wine shows)

Vanilla crème brulee, toffee apple icecream, pistachio crumble and elderflower jelly
Mort's Cut Riesling
Email finedining@caveau.com.au to reserve your table.

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

Available cookery school dates

Sunday 27th July 2014
Sunday 24th August 2014
Sunday 21st September 2014

Private dining & gift vouchers also available