The menus at Caveau are changed regularly, and are dictated by the changing seasons and ingredients available.

We recommend our 7 course tasting menu as this allows us to give you the full Caveau experience, and for you to experience multiple flavours and textures.
Our tasting menu can be altered to accommodate special requests such as no meat, no seafood, allergies, gluten free and other dietary requirements. We also have a full 7 course vegetarian and vegan menu available with prior notice. Please advise when you book and also when you order.

A five course is also available on Tuesday, Wednesday and Thursday nights.

Cucumber pickled with Darkes forest apple cider vinegar, saltbush

‘goose-o’ roll

Prawns and soldiers

Kangaroo tartare, flax seed, bush tomato

Fish B.L.T.

 

Smoked black lip abalone, spanner crab, tomato

Lake Illawarra mullet cooked over coals, mussel broth, succlents and seaweeds

Wild Boar belly, zucchini, green beans, buttermilk, wild watercress

Dry aged Thirlmere duck, salt baked beetroot, Illawarra plum, raddichio

 

Smashed avo on toast

Iced vovo with strawberries from Killalea Farm

110pp
165pp with paired wines
200pp with premium wines

Cucumber pickled with apple cider vinegar, saltbush

Zucchini flower cooked in whey, soft cheese

Micro lettuce, blue cheese, compressed pear

Soy curd, flax seed, bush tomato

Mushrooms and soldiers

 

Eggplant bacon, caponata, fried basil leaves

Salt baked beetroot, rhubarb, turnips, wasabi, bitter leaves

Zucchini cooked in paperbark, pea, couscous, mint

Roast Broccoli, chickpeas, caramelised onion, celery

 

Smashed avo on toast

Preserved fig, sheep’s yoghurt icecream, liquorice

110pp
165pp with paired wines
200pp with premium wines

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Snacks

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Eggplant bacon, caponata, fried basil leaves

Smoked black lip abalone, spanner crab, tomato

Wild Boar belly, zucchini, peas, wild watercress

 

Lake Illawarra mullet cooked over coals, mussel broth, fennel, sea greens

Dry aged Thirlmere duck, salt baked beetroot, raddichio

Roast Broccoli, chickpeas, caramelised onion, celery

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Smashed avo on toast

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Preserved fig, sheep’s yoghurt icecream, liquorice

Iced vovo with strawberries from Killalea Farm

Three Cheese with lavosh, muscatels, compressed apple, local honey

 

85pp choice of entree, main and dessert.