Thursday 12th March 2015
Furthering my efforts to use quality local produce I have bought a pure blood Wagyu heifer from Schottlander’s farm in Gerringong. Not only is it local, it is some of the tastiest beef I have ever had. With the assistance of the farmer, I am butchering the 350kg cow myself, and will then utilise the entire beast from nose to tail. The prime cuts will be available mid-week on our 3 course menu, and I have also put together this 7 course event to show you how good nose to tail eating can be. Cost is $120pp, including a glass of french champagne on arrival, and bookings can be made from our website.
Beef tartare, sautéed mushrooms, parsnip chips and truffle dressing
Wagyu beef terrine, celeriac remoulade and picalilli vegetables
Seared scallops and braised beef tendon, turnips and beets
Roasted beef eye fillet, bone marrow, horseradish, nuts and grains
Braised shoulder, Paris mash, shallots, smoked beef flank and red wine jus
Cabots cheddar and reduced beef glaze sandwich
Valrhona chocolate ganache, peppermint cream, candied mint leaves, chocolate tuiles and mint chocolate chip icecream
Dessert lovers cookery school – Sunday 1st March
We have 4 places left for out dessert-only cookery school on Sunday 1st March. Cook and eat three desserts all in one afternoon. Booking form available on the website.
Kid’s Cookery School
On Monday 13th April (Easter school holidays) we will hold a one-off cookery school for kids ($65pp). Specially designed for kids aged 6-16, participants will learn how to make, roll and shape their own pasta tortellinis, and how to make icecream, honeycomb and chocolate sauce. Parents can drop off and pick up or stay and let their kids cook them lunch! For booking forms please email email@example.com
Available Cookery school dates
Sunday 1st March 2015 (dessert cookery school)
Sunday 29th March 2015
Monday 13th April (special children’s cookery school, $65pp)
Sunday 19th April 2015
Cookery school is $99pp and the booking form is available on our website www.caveau.com.au.