Caveau

Chef Peter Sheppard, backed up by his wife Nicola front of house, manages to imbue the 'Gong with something a little bit French, a little bit Oz. It may be a tired old phrase, but at Caveau every dish is a delight, from the opening shot of tomato and basil consomme to the very last lick of salted caramel in the chocolate millefeuille. Sheppard's degustation is a response to the season. Soft goat's cheese between sweet sultana tuiles could double as dessert, but its pretty surrounding garden of micro vegetables and hazelnuts seals its savoury role. Roasted locally caught snapper sits prettily in a bright sea of spinach puree with prawns, tomato and olives adding interest. Vegetarians will love the crunchy fried sage leaves scattered on sauteed potato gnocchi with blue cheese veloute and fresh figs, while everyone will love the photogenic lime brulee with raspberries, lychee sorbet, caramel shards and a touch of white chocolate. Degustation on Friday and Saturday nights only (including a vegetarian version).