This year we will be running a series of dinners which will see us exploring different cuisines of the world that have shaped Australian dining, incorporating native Australian ingredients. We are lucky enough in Australia to not only have unique native produce, but to have also had big food influence from other cultures.
Next up… Caveau’ origins; France.
Spend the day with Caveau chef’s learning about local produce, cooking and plating techniques, and more importantly eat the 3 courses you will produce on the day!
Spaces are extremely limited so book quick by emailing firstname.lastname@example.org
15th March – $120pp
14th June – $120pp
16th August – $120pp