Caveau
Editorial
Step through Caveau’s maroon door and enter a world of simple elegance, where the connoisseurs and the curious come for a charming taste of France. Bathed in neutral tones, the restaurant unfolds into two separate dining rooms, its softly lit interior drawing in local foodies like moths to a flame. Wollongong’s only Hatted restaurant has held onto its coveted SMH One Chef’s Hat for the past four years – a commendable feat considering Caveau opened four-and-a-half short years ago. Well-dressed staff flutter unobtrusively through the restaurant’s modest surroundings, armed with plates of Peter Sheppard’s lauded cuisine and selections from the exquisite wine list.
English-born chef Sheppard’s acclaimed cooking, based on French technique, results in a succinct collation of divine dishes. Featuring a unique price structure – two courses, coffee and petit fours for lunch; an entree and main, or an entree, main and dessert for dinner – tastebuds will delight in a three-course graze on the menu, or try the seven-course degustation for button-popping goodness. Collecting the best culinary bits and bobs from across the globe, Sheppard aims to source local produce where possible, manipulating it into fine French-inspired fare. Rabbit and lentil terrine with brioche, celeriac remoulade and blackberry vinaigrette is a delicious start to the meal, to be matched in appearance and taste by the roasted duck breast with walnut puree, turnips and pomegranate jus for mains. Just make sure you save room for the Caveau signature, chocolate pithivier with vanilla bean ice-cream, which hasn’t left the menu since the restaurant’s opening – and for very good reason. Caveau is a French term meaning small wine cellar, so put the bar to good use and sample one of the fine drops on offer.
Lauren Barker, December 2008
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