Caveau Restaurant Showcases Illawarra Produce under New Ownership
Wollongong’s top-rated restaurant has a new ownership team with a passion for the Illawarra, and they are keen to share it with the world. Chefs Simon Evans and Tom Chiumento know the award-winning restaurant well, having run the kitchen since late 2015. Since taking over the pans, the pair have maintained a Good Food Guide Chef Hat, Caveau’s twelfth consecutive hat.
The new owners are young and ambitious, but are no strangers to high standards of the Caveau kitchen nor the quality of produce available on their doorstep.
‘Tom and I really excited to be taking Caveau into its next phase, building on the amazing legacy crafted by Peter and Nicola Sheppard over many years’, says Evans… ‘the Illawarra is full of amazing suppliers, and our relationships with local growers, brewers and more plays a big part in what we put on the menu. We are increasing the local influence on all of our menus without compromising quality in any way.
Recent changes have seen the implementation of an all-Australian made cocktail list at the venue - including spirits, bitters and mixers - and an increasing focus on NSW and Australia on the wine list planned. But it’s not just local ingredients that Caveau plans to put on show at their Keira Street restaurant. Having grown up in Wollongong, Chiumento is passionate about sharing the local region with diners from near and far.
‘Wollongong has stunning beaches, and with so many great bars and cafés opening in the past few years, has become such a great city to visit. There is big potential to lure more diners down from Sydney and further afield as part of a short break to experience our unspoilt region. We are also constantly looking for opportunities to work with more local businesses, and have recently hung local art in the dining rooms which helps us connect further with the community,’ says Chiumento.
Welsh-born Evans is 30yrs old, and has been in the kitchen at Caveau for the past five years, having previously worked at regular UK top 100 restaurant Y Polyn, and multiple Michelin starred restaurants before moving to Australia. He has a great passion for local wine, beer and spirits and is driving the increased local focus on Caveau’s beverage lists.
Chiumento (27yrs old) is a Wollongong native with Italian heritage, and joined Caveau three years ago after working at several well-established Wollongong restaurants. In 2016, he spent six months working in some of Victoria’s best restaurants including Brae and Dinner by Heston before returning to Caveau. He can often be found getting his hands dirty with local growers around the Illawarra.
Caveau offers casual fine dining in the heart of Wollongong’s dining district, a 90-minute drive from Sydney. Kirby Moller and the front of house team cultivate a warm and friendly ambience in the dining room whilst Lukas Duguid and his apprentice assist Simon and Tom in the kitchen.
122-124 Keira Street, Wollongong
NSW 2500 Australia
Dinner: Tuesday - Saturday from 6pm
