Caveau

Caveau is Wollongong’s only ‘hatted’ restaurant and for good reason. It is renowned for delectable food, extensive wine menu and impeccable service, Caveau is a complete dining experience.

Read more about our experience at Caveau in our blog.

The Chef
Peter Sheppard was born in Oxford, England and moved to Australia with his parents when he was 11. Peter knew from an early age that he wanted to be a chef, admiring in particular Raymond Blanc and his famous Le Manoir Aux Quait Saisons located just outside Oxford.

Peter trained under Liam Tomlin at top Sydney restaurant, Banc, before leaving Banc in December 2002 to open Reflections Waterfront Restaurant in Huskisson, on the NSW South Coast.

Reflections quickly garnered a loyal following of South Coast foodies, and was also recognised in the 2004 SMH Good Food Guide and Gourmet Traveller Restaurant Guide.

Peter opened Caveau in May 2004.

Cookery School
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 15-16 people, with dates and menus planned to suit interested parties. If you nominate a date, we will fill the group.
Cost: $90pp including GST, includes coffee at the start and the recipes to take home.

For those interested in learning more advanced techniques, such as butchering and cooking a whole rabbit, we also run Advanced Cookery Schools. Two courses, 10am-3pm, $180pp.