Wollongong restaurant Caveau gets a new local flavour

Kate McIlwain
Updated July 28 2017 - 8:17pm, first published 8:00pm
Caveau owners Tom Chiumento and Simon Evans with some of the Illawarra produce they've been using in the restaurant this winter. Picture: Robert Peet.
Caveau owners Tom Chiumento and Simon Evans with some of the Illawarra produce they've been using in the restaurant this winter. Picture: Robert Peet.

Whether it’s meat, dairy, olive oil, fruit and vegetables, seafood, eggs, beer or wine, the new Caveau menu shows off the bounty that can be sourced within the region. KATE McILWAIN reports.

If you eat at Caveau these days, chef Simon Evans says about 70 per cent of the food on your plate will have been grown, made or sourced from the Illawarra and surrounds.

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Kate McIlwain

Kate McIlwain

Journalist

For more than a decade, I've helped the Illawarra Mercury set the news agenda across the region. Currently I'm the paper's health reporter - covering the stories of Illawarra workers and residents in the wake of a global pandemic and at a time where our health systems are stretched to the limit.

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