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. The following are sample menus only.

Nannygai cured in native botanicals

Barramundi broth and fat

 

Crocodile ham, green ants

Kangaroo and wattle seed

Emu pastrami, beach mustard

 

Swordfish cured in strawberry gum, pickled muntries, asparagus

Barramundi cooked over smoking paperbark, karkalla

Quail, bunya nut, peas, lemon myrtle

Emu, parsnip, Illawarra plum, pepperberry sauce

 

Smashed avo on toast

Pecora Dairy sheep’s yoghurt, apples cooked in cinnamon myrtle

 

120pp
175pp with paired wines
210pp with premium wines

Salt baked beetroot, nasturtium flower

Caramelised onion pie

 

Damper bread, native dukkah

Kakadu plum churro

Sweet potato with sweet bread

 

Preserved zucchini, broad beans, karkalla, strawberry gum

Sugarloaf cabbage, fingerlime, fermented chestnuts

Mushrooms cooked in wattle seed, artichoke, saltbush

Pumpkin glazed in dark beer, jobs tears, native thyme

 

Smashed avo on toast

Pecora Dairy sheeps yoghurt, apples cooked in cinnamon myrtle

 

120pp
175pp with paired wines
210pp with premium wines

_________________

Snacks

_________________

Swordfish cured in strawberry gum, broad beans, karkalla

Magpie goose, bunya nut, pea, lemon myrtle

Sugarloaf cabbage, fingerlime, fermented chestnuts

_________________

Pumpkin glazed in dark beer, jobs tears, native thyme

Poached Murray River cod, asparagus, fingerlime

Emu, parsnip, Illawarra plum, pepperberry sauce

_________________

Smashed avo on toast

_________________

Pecora Dairy sheep’s yoghurt, apples cooked in cinnamon myrtle

Jersey milk ice cream, Tom’s honey, lemon aspen

Three cheese’s with wattleseed lavosh, honey, compressed apple

 

90pp

125pp with three matched wines