Truffle Degustation at Caveau, Wollongong

Truffle Degustation night

Thursday 24th June

$140pp (or $200pp with
accompanying premium wines)  

 
The Western Australian truffle season is just about to begin - the first batch is expected out of the ground in the first week of June. To celebrate Caveau will hold a truffle degustation on Thursday 24th June. To book, please email or telephone the restaurant on 02 4226 4855.

MENU

Egg cocotte with winter truffle

Chicken parfait with truffle butter, brioche and game jelly

Quail boudin with braised ox tongue, truffled quail egg,
sauteed kipflers and truffle emulsion
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Roasted blue eye with leeks, snails, truffles and champagne veloute

Roasted veal fillet with truffle gnocchi, white
asparagus and truffle hollandaise
~

Truffled brie with homemade lavosh

Chocolate "truffle"

Caveau Cookery Schools   

Vacancies are available on Sundays 20th June, 12th September and 17th October.  $90pp.  Caveau are also holding an advanced class on Sunday 29th August $180pp. To book please complete the booking form which is available on our website www.caveau.com.au.

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Winter Holiday Closure

Caveau will be closed for a short break from Sunday 4th July and will reopen on Thursday 15th July. Thank you for your custom and support. Peter and Nicola, Caveau

  

http://www.caveau.com.au/

Event: Staete Landt Wine dinner at Caveau

I just received the following email from Caveau, Wollongong's only hatted restaurant, located in Keira St.
This sounds like a wonderful event and I wish that I could afford to go

Staete Landt Wine dinner at Caveau
Tuesday 11th May, 6.30pm for 7pm entree, $100pp including three courses and six wines

Join us on Tuesday 11th May to try the wines from Staete Landt Vineyard, Marlborough New Zealand. Staete Landt is a boutique family owned winery producing unique wines with characters true to the Rapaura appellation of Marlborough. These wines are rated amongst the best of Marlborough by the international wine press and are not always easy to find. Dorien Vermaas, founder and co-owner of the winery will be here with us for the evening to introduce her wines. You will have the opportunity to purchase wines on the night if you wish but there will be no obligation or pressure to buy.

Menu
Canapes & 2008 Sauvignon Blanc on arrival

Entree
Smoked salmon terrine with mudcrab salad and lemon oil
Staete Landt Pinot Gris & Staete Landt Viognier

Main
Rolled saddle of rabbit with potato fondant, pumpkin puree and hazelnut emulsion
Staete Landt Chardonnay & Staete Landt Pinot Noir

Cheese with fresh fruit and home made lavosh
Staete Landt Syrah

To purchase tickets please email or fax us your credit card number (with the number of tickets and any special dietary requirements noted) or telephone Caveau on 4226 4855.

Hope you can make it!
Peter & Nicola Sheppard

PS - Peter has been named one of 6 NSW finalists in Country Style Magazine's search for the best Regional chef in Australia. Stay tuned!

We do not wish to send unsolicited mail. If you wish to be removed from our mailing list for any reason please just send us an email with unsubscribe in the subject field.

CAVEAU RESTAURANT
Ph: 4226 4855
fax: 4228 3941

Image Credit: Menulog
http://www.menulog.com.au/caveau

Caveau in Wollongong takes part in three fantastic October events for Sydney International Food Festival

You don't have to go to Sydney to be part of the Sydney International Food Festival. 

As the NSW South Coast's ONLY hat-awarded restaurant, Caveau has been invited to host Sydney International Food Festival (SIFF) events. The newly renovated Caveau has chosen two events: Hats Off and Sunday Family Lunch. Please find details of these, plus the Eldridge Estate Wine Maker's Dinner below. 

Hats Off is on Tuesday 6th October and this year's theme is: Very Nearly Vegetarian.

Menu ($160pp)

The price is set by the SIFF but it does give us the opportunity to use premium ingredients such as real caviar, chanterelles, cepes, truffle

Warm salad of new season potatoes
with sea urchin butter and superior oscietra sturgeon caviar

Heirloom tomato and aubergine terrine with pea mousseline
and sauteed yabbie tails

Tarago triple cream souffle

Jerusalem Artichoke pithivier with asparagus
and suckling pig

Fricasse of chanterelles, leeks and potatoes
with rabbit and calf sweetbread

Gratin of fresh cepes with sauteed white asparagus, potato gnocchi, truffle hollandaise
and beef fillet

Cheese with accompaniment

A show of fruit and berries

(vegetarians & vegans catered for with advance notice)

What is Sunday Family Lunch?
Set price $50 adults, $25 children under 15.

This is an opportunity to bring the whole family (yes even small children) to Caveau on Sunday 25th October.  Adults will choose from a choice of two entrees, followed by the roast lunch.  Desserts will be available to order from our a'la carte menu. Children under 15 will be served an entree of soup & bread, followed by a traditional Sunday Roast.  For children under 5 icecream for dessert is included.

In order to cater for whole families, we are holding two sittings: 12-1.30 and 2pm. People with young children are encouraged to choose the earlier sitting.

Menu

Fresh QLD prawns with pea mousseline, new potato salad and crisp pancetta OR
Duck terrine with celeriac remoulade, pomegranate and walnuts

Roast rack of pork with traditional trimmings
(Roast beef available by prior arrangement)

Eldridge Estate Wine Maker's Dinner
We are privileged to welcome David Lloyd from Eldridge Estate to Caveau on Monday 19th October.  The dinner will feature canapes and five courses matched to tastings of ten wines. It starts at 6.30 for 7pm and costs $140.

Menu

Canapes
Pf Sparkling 2007 (a blend of Chardonnay and Pinot Noir, disgorged in August 2009)

Fresh QLD prawns with pea mousseline, new potato salad, crisp pancetta and chardonnay vinaigrette
2007 Chardonnay and a special wine from 2008, Clone 96 Chardonnay

Quail boudin with sauteed kipflers, quail egg and sauce perigeux
Gamay from different vintages, 2008 and 2006

Roasted Barramundi with braised ox cheek and celeriac puree
Pinot Noir: The new releases of 2007 (a blend of 5 clones and a blend of 2 clones)

Fillet of beef with potato puree and sauce bordelaise
Euroa Creeks RESERVE Shiraz 2006 and 2005

Creme brulee with macerated prunes
Fortified Shiraz

Eldridge Estate is located 90 minutes south of Melbourne on the Mornington Peninsula and James Halliday lists it as a Five Star winery.  Delicious Magazine rates Eldridge Estate Gamay as "probably Australia's finest", and among a region of outstanding Pinots, Huon Hooke thinks that the Eldridge Pinot is one of Mornington's best. Come and see for yourself!

Attend all three events...
and to thank you for your support we will send you a bottle of Chandon Vintage Blanc de Blanc. 

More information on the Sydney International Food Festival, presented by Citi, can be found at www.siff.com.au.

We don't wish to send unsolicited mail. If you wish to be removed from our mailing list please send us an email with unsubscribe in the subject field.

Caveau

www.caveau.com.au

122-124 Keira St
Wollongong NSW 2500, Australia
+61 2 4226 4855
Get directions

Open Tue-Sat 6pm-10pm

Caveau - French cuisine is Wollongong's only hatted restaurant

I've always wanted to visit Caveau, Wollongong's only hatted restaurant. It is also the Illawarra's only French restaurant and it offers cooking classes! I've looked at their upcoming classes and one falls on October 18th, 2009. That's the day after my birthday. Normally I am up in Sydney at the Good Food Month's Night Noodle market but this year I have decided to book in for a cooking class with one of the best chefs in Australia.

Peter Sheppard's Cookery School is a hands-on, fun afternoon of learning, making and eating! It runs between 11am and 2pm, where you will cook and eat 3 fabulous dishes. Cookery schools are run with 12 persons, with dates and menus planned to suit interested parties. If you nominate a date, we will fill the group.

Cost: $85pp including GST, includes coffee at the start and the recipes to take home.

Why [the name] CAVEAU?
In French Caveau (pronounced Ca'vo) translates to vault, and also refers to a small wine cellar. More importantly, Le Caveau was the name of the famous literary, wine & gastronomic society formed in France in 1792 (perhaps the first food & wine society), which appealed since books, food and wine are passions we share.

Who is the chef?
Peter Sheppard. He trained at Banc - a top Sydney restaurant which was awarded three hats by the SMH Good Food Guide, and was also named Best Restaurant in the SMH GFG and Gourmet Traveller. Sadly, since Peter left in December 2002, Banc has closed its doors and its great head chef, Liam Tomlin, has since left Australia.

After leaving Banc, Peter opened Reflections Waterfront Restaurant in Huskisson, Jervis Bay on the South Coast of NSW. He had Reflections for a year, during which time it attracted a loyal following and was lauded in publications including the GFG, Gourmet Traveller and Delicious Magazine. Peter opened Caveau in May 2004.

The reviews for Caveau suggest that this is one restaurant that is a 'must see'. Since class sizes are 12, it would be a good idea to book in advance.

Photos and information property of Caveau and its website

Location:
122-124 Kiera Street
Wollongong NSW 2500

Contact:
Tel : +61 2 4226 4855

Opening times:
Lunch - Thursdays and Fridays
Dinners - Tuesday to Saturday from 6pm

http://www.caveau.com.au

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