Vanessa Pike-Russell
I just received an email from Caveau in Wollongong - the only restaurant to receive a 'hat' in the Sydney Morning Herald Best Sydney Restaurants guide. Enjoy! I'm drooling from Brisbane, QLD.

or view the online version here.
            
Valentine’s Day at Caveau

Thursday 14th February 2013
Three course early bird menu – 5.30pm sitting
($110pp including french champagne on arrival and a red rose per couple)

Entree
Cured ocean trout, tomato jelly, 
shellfish foam and pea mousse line or

Warm confit duck salad, seared foie gras, 
fig puree and Peking style dressing

Main
Roasted lobster tail, crushed purple congo potatoes, 
braised pork cheek, grape tomatoes, baby fennel and lobster jus or
Black angus fillet mignon, pommes 
anna, spinach and bernaise sauce

Dessert
Bouche D’Affinois (cheese) with sultana paste and house made walnut bread or
Belgian chocolate mousse and raspberry pave, shaved white chocolate and fresh peach
________________


Eight course tasting menu

($180pp including French champagne on arrival and a red rose per couple )
Three freshly shucked rock oysters
with smoked kingfish and ponzu

Cured ocean trout, tomato jelly,
shellfish foam and pea mousseline

Prawn and scallop escabeche, citrus fruits,
saffron, basil and shaved fennel

Warm confit duck salad, seared foie gras,
fig puree and Peking style dressing

Roasted lobster tail, crushed purple congo
potatoes, braised pork cheek, grape tomatoes

Black angus fillet mignon, pommes anna,
spinach and bernaise sauce

Bouche D’Affinois with sultana paste
and house made walnut bread

Belgian chocolate mousse and raspberry pave,
shaved white chocolate and fresh peach

Bookings essential. 
Please email finedining@caveau.com.au
Caveau
122-124 Keira Street Wollongong, NSW.
There is parking at the back of the restaurant (Keira Lane), or 

street parking in and around Keira Street.

For a map of the restaurant location, click here.

 
www.caveau.com.au 
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