Braised Wallaby Tail and Wild Pine Mushrooms - Chef Recipe by Simon Evans and Thomas Chiumento
A dish made from ingredients foraged from the forest plated to look like the forest floor.
Sustainable and bio-dynamic practices, producing dishes such as poached Murray River cod, asparagus and finger lime.
For true provenance dining in Wollongong, seek out award-winning restaurant Caveau, found beside its hand painted sign by a local artist on Keira Street. With what can be only described as an extreme dedication to local producers, wine makers and artisans, you’ll find wonder in a refined, artistic menu of Modern Australian tastes complemented by the restaurant’s naturalistic table settings. A sustainable, bio-dynamic ethos has Caveau’s kitchen team using the whole animal, broken down in house to create plates on their tasting menu such as crocodile ham and green ants, or emu pastrami and beach mustard. Larger plates such as barramundi cooked over smoking paperbark, lemon myrtle and karkalla, continue to inspire as does swordfish cured in strawberry gum, with pickled muntries and asparagus.
122-124 Keira Street, Wollongong 2500 NSW - See Map
Payments Accepted: Visa, Mastercard, Amex, Eftpos
Seats: 64 Chef: Tom Chiumento & Simon Evans