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 three course menu du jour is also available on Tuesday, Wednesday and Thursday nights.

Magpie goose ham, grissini, gruyere
Black lip abalone, sea lettuce, lemon myrtle
Trout roe, cracker, cream cheese
Sour pickled cucumbers, goats curd, pepperberry
Sea urchin butter, burnt yeast, toast, green ants

Kangaroo rolled in wattle, tendons, sandalwood nuts, saltbush
Octopus cooked over coals, purple cabbage, fennel, sour cream, bush tomato
Crooked River chicken, boudin blanc, tomatoes, radicchio
Dry aged jumbuck, pickled pipi, laver bread, bacon, salt baked turnip

Smashed avo on toast
Native fruit ‘tart’, macadamia ANZAC

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

Potato and leek
Sour pickled cucumbers, goats curd, pepper berry
Beetroot, biscuit, cream cheese
Macadamia hummus, wattle seed flat bread
Black garlic butter, burnt yeast, toast

Heirloom tomatoes, burrata, pickled watermelon, bush tomato
Slow cooked duck egg, asparagus, sandalwood nuts, saltbush
Zucchini cooked over coals, peas, almond, cultured cream
Eggplant, black garlic, lentils, pommegranite, goats cheese, walnuts

Smashed avo on toast
Peaches, almond and cream

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

Kangaroo rolled in wattle, tendons, pickled muntries, sandalwood nuts
Heirloom tomatoes, burrata, pickled watermelon, bush tomato
Crooked River chicken, boudin blanc, tomatoes, radicchio

Octopus cooked over coals, fennel, sour cream, bush tomato
Dry aged jumbuck, pickled pipi, laver bread, bacon, salt baked turnip
Eggplant, black garlic, lentils, pommegranite, goats cheese, walnuts

Three cheese with tamarillo, fig, muscatels, lavosh
Peaches and cream
Native fruit ‘tart’, macadamia ANZAC

85pp