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

‘Bacon n eggs’

 

Crocodile ham, green ants

Damper bread, native dukkah

Sweet bread with sweet bread

 

Smoked black lip abalone, spanner crab, tomato

Barramundi cooked over paperbark, karkalla, lemon myrtle

Magpie goose, onions, quandong, sea parsley

Dry aged Thirlmere duck glazed in Illawarra plum, salt baked beetroot

 

Smashed avo on toast

The Australian Mess

 

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

Kakadu plum churro

Salt baked beetroot, Dorrigo pepper

 

Damper bread, native dukkah

Sweet potato with sweet bread

Mushroom and smoked potato pie

 

Charred leek, hairy melon, pine nuts, desert raisin

Locally grown zucchini, red oak lettuce, radish, wild leaves

Carrots, wattle seed, fingerlime, saltbush, yesterdays sourdough

Eggplant roasted in black garlic, lentils, pomegranate, quandong

 

Smashed avo on toast

Pecora Dairy sheeps yoghurt, apples cooked in cinnamon myrtle

 

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

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Snacks

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Smoked black lip abalone, spanner crab, tomato

Magpie goose, onions, quandong, sea parsley

Locally grown zucchini, red oak lettuce, radish, wild leaves

_________________

Eggplant roasted in black garlic, lentils, pomegranate

Barramundi cooked over paperbark, karkalla, lemon myrtle

Dry aged Thirlmere duck glazed in Illawarra plum, salt baked beetroot

_________________

Smashed avo on toast

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

The Australian Mess

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

 

85pp choice of entree, main and dessert.