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The Caveau book is now available! With 240 pages packed with beautiful colour photographs as well as over 30 signature Caveau recipes, divided into chapters based on the elements that make up the restaurant (Passion, Relationships, Conflict, Celebration, etc), this book is for anyone with an appreciation for the lifestyle of great food, fine wines and good times... also known as the Caveau lifestyle.
The book is available from the restaurants, or to order please call Daniela on 021 424 8154 or info@caveau.co.za.
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| This month's wine is Southern Right Pinotage 2006 |
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wine reviews |
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Caveau Champagne Platter |
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If you're serving the finest champagne, you're going to
want to serve it with the finest foods to match. This
platter will compliment your good taste in bubbly and
provide a luxury start to an evening, or even a brunch.
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Ingredients
6 x Walvis Bay Oysters
300g Salmon Gravalax
300g Steak Tartare
100g Kaviari Salmon Roe
180g Foie Grois
200g Smoked Butterfish
Melba Toast
Method
- Serve the oysters on ice with a spliced lemon.
- Serve the Salmon Roe with a small bowl crème freche.
- Serve the Steak tartare in a bowl topped with an egg yolk.
- Serve the remaining items on their own, with the melba toast on the side.
Enjoy with your champagne!
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