Caveau Recipes

Each month we shall be revealing a great Caveau recipe.

Select from the list below to view the recipe:

• Prawn & Asparagus Risotto
• Veal Piccata
• Prawn Ceviche
• Lamb Rump Steak with Skordalia
• Chorizo, Roast Pepper and Pea Shoot Tagliatelle
• Caveau Eggs Benedict
• Caveau Meat & Cheese Platter
• Cape Salmon Papillote with Honey Orange Reduction
• Beef Fillet with Chips and Béarnaise Sauce
• Duck with Glazed Figs and Long Stem Broccoli
• Summer Salad with Crayfish, Smoked Salmon & Creme Fraiche
• Pork Loin with Red Wine Cabbage
• Lamb Kidneys Garibaldi
• Honey-Glazed Quail with Mushrooms & Raspberries
• Battered and Fried Zuccini Flowers
• Caveau Champagne Platter
• Norwegian Salmon Tartare With Wasabi Mayo And Sesame Seeds
• Trout Papillote
• Dukkah Rub Ostrich with Parmesan Sautéed Potatoes
• Oxtail with Roast Parsnip
• Slowly Braised Springbok Shank with Root Vegetable Mash and Red Wine Gravy
• Kingklip with Pak choi, Asian mushrooms and light Miso broth
• Herb crusted kingklip with pea risotto and chunky pepper salsa
• Beef espetada with rocket, walnut and caper salad
• Seared yellowfin tuna with crushed potato and citrus sauce
• Melon, prawn and goat's feta sandwich with tempura pepper fingers
• Baby calamari and avo gazpacho
• Caveau’s classic tapas
• Springbok Pie
• Oxtail with herb mash
• Veal Saltimbucca and wild rocket with sage beurre noisette
• Crispy Duck and Jerusalem artichoke Puree and Plum Sauce
• Seared Ostrich with Asian Noodle Broth
• Spicy chorizo and mussel linguine
• Pigeon with gooseberries and thyme
• Herb gnocchi with porcini and parmesan
• Fish with sweetcorn fritters and avo salsa
• Rare Tuna with White Asparagus, broad beans and a lemon & thyme dressing
• Prawn and minted paw paw salad
• Chicken Supreme with basil mash and chunky mushroom sauce
• Olive crusted kingklip with peas risotto and smoked salmon cream
• Hungarian Beef Goulash
• “Caveau” Osso Bucco
• “Caveau” Beef Fillet with potato and avocado salsa and homemade tomato sauce
• “Caveau” French Toast
• Lamb Tajiin
• Roasted Peach Crème Brulee
• Honey glazed pork on mustard potatoes with caramelised apple sauce
• Trout gravadlax and phyllo layers
• Honey glazed chicken breast with crispy couscous balls and corn salad
• Roasted vegetable served on a bed of couscous and a light harissa paste
• Spanish Lamb Stew with White Beans and Chorizo