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User reviews (6)

Caveau

Address: 122-124 Keira Street Wollongong, NSW - map - contact details
Cuisine: French
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Caveau

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  • Menus(1)
  • Critic reviews(6)
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Caveau
Gallery (7)

DAYS OF BUSINESS

Tue - Sat:6:00pm to 10:00pm
Serving modern french cuisine in an intimate setting, Caveau is Wollongong's only hatted restaurant.

Perfect for everything from a romantic dinner for two, to a party for 60.

Latest User Reviews

"Been here twice - I agree with some of the other reviews - it can be a little 'uptight' and the tables are a little bit too close together - but the food is excellent. Service good, not exactly cheap, but we will go back again when we next feel like a bit of a treat."

"my daughter took me out to your restaurant on my recent birtday, in april, it was the best food. We can't wait to come back again Barbara Stettin" more reviews

Chef

Peter Sheppard - Trained at Banc Restaurant in Sydney. Opened Caveau in May 2004.

Payment Options

Cash, Amex, Visa, Mastercard, Eftpos

Set Menus

Set menu 1 $57 2 course, Set menu 2 $70 3 course, Set menu 3 $90 7 course

Features

Licensed, Limited parking, Private dining area, Wheelchair access

Ambience

Luxurious, Romantic, Sophisticated

Food

Vegetarian option

Styles

Cocktail, Presentation, Sit down

Suitable For

Birthday/Anniversary, Business lunch/dinner, Christmas party

Restaurant areas and private dining

Area name Capacity seated Capacity standing
Entire Restaurant 62 65
Ground Floor 50 65
Private Dining Room 12 18

Awards

2006 - Restaurant & Catering NSW Awards for Excellence
2007 - The SMH Good Food Guide - Awarded one chef's hat
2008 - The SMH Good Food Guide - Awarded one chef's hat
2009 - The SMH Good Food Guide Awards - Awarded one chef's hat
2010 - The SMH Good Food Guide - Awarded one chef's hat
 

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Menu
Entree
Soft Poached Free Range Egg: with endive, lardons and mustard dressing
Sauteed Prawns: with ginger, garlic and lime mayonnaise
Deboned Quail: with celeriac remoulade, quail egg & fresh truffle
Rabbit Tortellini: with pumpin fondant, hazelnuts and buerre noisette
Seared Scallops: with chicken wings, mushroom duzelle and cepe sauce
Mains
Mushroom Risotto: with fresh truffles, asparagus and cepe sauce
Braised Calf's Tongue & Roasted Calf's Sweetbread: with lyonnaise onion
Roasted Red Emperor: with scallop lasagne, pea puree & riesling veloute
Daube of Beef: with potato dauphinoise, parsnip puree & vegetables
Crispy Skinned Pork Belly: with roasted apple and spring onion puree
Dessert
Vanilla Creme Brulee: with raspberry jelly and blueberry compote
Pineapple Tarte Tatin & Coconut Icecream: with ginger & lemongrass
Chocolate Pithivier: with vanilla bean icecream
Three Cheese: with dried fruits & homemade walnut bread
All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.
All prices are in Australian Dollars (AUD$) unless otherwise specified.
This menu was last updated on 15/9/08.

Add a review

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Previous user experiences

Overall 7.3 - Food 9, Ambience 8, Value 4, Service 8

Been here twice - I agree with some of the other reviews - it can be a little 'uptight' and the tables are a little bit too close together - but the food is excellent. Service good, not exactly cheap, but we will go back again when we next feel like a bit of a treat.   (The naked diner - See my reviews (9) - July, 2010)

Overall 10 - Food 10, Ambience 10, Value 10, Service 10

my daughter took me out to your restaurant on my recent birtday, in april, it was the best food. We can't wait to come back again

Barbara Stettin   (Barbara - May, 2010)

Overall 8.8 - Food 9, Ambience 9, Value 8, Service 9

A fine night with good friends and delicious food. An added bonus to BYOG. Loved the upstairs private room.   (January, 2008)

Overall 7.5 - Food 8, Ambience 7, Value 6, Service 9

This restaurant was a little uptight and the tables were very close to each other. The food we had was great but very little for the price. We would erturn but only for a special occasion.   (December, 2007)

Overall 10 - Food 10, Ambience 10, Value 10, Service 10

A fantastic night.   (December, 2007)

Overall 9.8 - Food 10, Ambience 9, Value 10, Service 10

Lovely meal, quality wines, excellent service   (marg - September, 2007)

"Luck Wollongong locals have a gem in their midst in the form of ex-Banc chef Peter Sheppard. Ably assisted by his wife and front-of-house head Nicola, this master of French technique delivers robustly flavoured dishes with consistency and panache, from the house-made bread and pastry to a palate-cleansing pre-dessert of mandarin sorbet and passionfruit cream..."

Anthea Loucas, Gourmet Traveller 2008 Australian Restaurant Guide - November 2007
"..offers a glorious menu that might feature squab and spatchcock terrine with brioche and truffle dressing; rare-roasted venison with pumpkin fondant, onion puree and beurre noisette or, for a touch of nostalgia, strawberry and sherry trifle. It's a restaurant that exceeds its surrounds at prices city slickers won't believe."

Simon Thomsen, Good Weekend - October 2006
"Ex-Banc chef Peter Sheppard's menu is short (five entrees, five mains), but it's also highly interesting in a no-holds-barred French kind of way. Sheppard's fare - served in a spacious, modestly decorated room - consisitently exceeds expectations, and is on par with any bistro the big smoke has to offer."

Anthea Loucas, Gourmet Traveller 2007 Australian Restaurant Guide - October 2006
"Lucky Wollongong has scored chef Peter Sheppard, keen to show off his impeccable mastery of French technique. An elegant but relaxed room in soft neutrals sets off the fine dining menu...Service, under the watchful eye of Sheppard's wife, Nicola, is attentive. The wine list is satisfyingly extensive. Caveau is a real discovery and a great new addition to a city previously not spoilt for choice at this end of the spectrum."

N/A, QANTAS Magazine - May 2005
In Menulog's opinion, reviews done by renowned food critics are a sign of a popular restaurant that is worth visiting. This restaurant has also been reviewed by the following sources:
Simon Thomsen and Catherine Keenan, SMH Good Food Guide 2007 - January 2006
Matthew Evans and Simon Thomsen, The SMH Good Food Guide 2006 - January 2006
  • Details
  • Menus(1)
  • Critic reviews(6)
  • Show a friend
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