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.

Salt and vinegar seaweed potatoes

‘Bacon n Eggs’

 

Kangaroo tendon, bush tomato

Green ants and ham

Chicken churro

 

Thirlmere duck ham, duck egg, potato, fermented cabbage

Barramundi cooked over smoking paperbark, karkalla, lemon myrtle

Braised wallaby tail, pickled muntries, pine mushroom, wild leaves

Emu, artichokes, broccolini, warrigal greens, pepperberry sauce

 

Smashed avo on toast

Persimmon aged in beeswax, camel milk, strawberry gum

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

Salt and vinegar seaweed potatoes

Beetroot, smoked rasins, walnuts

 

Wattleseed tart, pickled carrot, egg yoke

Tapenade churro

Chestnut cannelloni, fingerlime

 

Confit duck egg, potato, artichoke remoulade, pickled mustard seeds

Smoked broccoli stem, pine nuts and garlic

Pumpkin gnocchi, pine mushroom, pickled muntries

Parsnip slowly cooked over coals, farro, winter greens

 

Smashed avo on toast

The Australian fruit tart

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

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Snacks

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Smoked broccoli stem, pine nuts, sage and garlic

Thirlmere duck ham, duck egg, potato, fermented cabbage

Braised wallaby tail, pickled muntries, pine mushroom, wild leaves

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Barramundi cooked over coals, paperbark, lemon myrtle, karkalla

Emu, artichokes, broccolini, warrigal greens, pepperberry sauce

Parsnip slowly cooked over coals, farro, winter greens

_________________

Smashed avo on toast

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Persimmon aged in beeswax, camel milk, strawberry gum

The Australian fruit tart

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

 

85pp choice of entree, main and dessert.