Caveau

Each dish is a nuanced combination of taste, texture, balance and flavour.
Each dish is a nuanced combination of taste, texture, balance and flavour. Photo: Supplied

122-124 Keira Street Wollongong, New South Wales 2500

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Opening hours Tue-Sat 6:00 – 9:00 PM
Features Accepts bookings, BYO, Degustation, Events, Gluten-free options, Groups, Licensed, Private dining, Romance-first date, Vegetarian friendly, Wheelchair access
Prices Expensive (mains over $40)
Chef Peter Sheppard
Seats 60
Payments eftpos, AMEX, Cash, Visa, Mastercard
Phone 02 4226 4855

The Gong’s best restaurant deserves another gong for gorgeousness. Take the dramatic statement lettering at its entrance, a bar made of white marble and black tiles, chairs with polka dots, whimsical wall art and a chandelier made of salvaged glassware. Add to this the theatre of formal service and you have a hushed, plush space with a serious wine list. Chef Peter Sheppard’s degustation menu is heavily influenced by French technique and each dish is a nuanced combination of taste, texture, balance and flavour. Savour seven star dishes such as smoked rainbow trout, with a creamy trout brandade and school prawns, line-caught mulloway with spanner crab agnolotti, pork belly and loin with sage gnocchi, rolled veal fillet with sweetbreads, lardons and parsnip puree, and a whipped brie, apple and walnut salad. Finish dessert - chocolate bourbon biscuit with ganache and sesame ice-cream - with a contented sigh. 

And ... Learn advanced techniques, such as butchering, at the Caveau cooking school.

THE LOW-DOWN
Vibe
For white-tablecloth occasions.
Best bit The edible art on your plate.
Worst bit Service can be less than relaxed.