The owners of Caveau have created a fine dining restaurant that showcases native Australian and locally-sourced food.
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And it seems like they are onto a winning formula.
The young pair have retained a coveted Chef’s Hat from the annual Good Food Guide for a 14th year running.
Tom Chiumento and Simon Evans took over the restaurant two years ago.
“We changed the style of the food and the restaurant,” Mr Chiumento said.
“We are glad to have kept up the high standard.
“In the past twelve months we feel we have hit our strides and the Good Food Guide result reflect that journey.”
The 2019 Good Food Guide was released on Tuesday, and with it, a list of the best restaurants, chefs and hospitality venues in Australia.
More than 500 Australian restaurants were reviewed by a panel of restaurant critics for this year’s guide, with 264 of these receiving hat status.
In the guide, Caveau was rated in the top 10 restaurateur in regional NSW.
Caveau has shed it’s French and modern European theme and has embraced a modern-Australiana style.
“We have also relaxed the style of the restaurant,” Mr Evans said.
“We use locally-sourced produce because it is good quality.
“We also want to reflect and showcase the Illawarra region.
“We hope the uniqueness of our restaurant helps put the Illawarra region on the national stage.”
