La Cachette

Friday Lunch menu for this week.

For $75 you can enjoy some of the region’s finest cookery with your choice of a glass of wine from our list.

Exceptional value, and an opportunity to sample our generous hospitality.
We can’t wait to see you

Lunches have been filling quickly each week so book ahead to avoid disappointment!

Newest menu,

In celebration of our milestone this week I’ve put on a menu of all my favourite things.

It’s a lot of fun, and good eating, featuring some spanking produce.

Can’t wait to see you in the shop
Bookings can be made online or by phoning
0478522996 🍎 🥔 🧀 🩸 🍐 🥬 🦌 🥬 🍫 🐟 🍋 🦪

3 Years of La Cachette

Today we celebrate 3 years of best job we’ve ever had.

I am incredibly proud of what we do and what we’ve become. It was a huge undertaking to change the menu every three weeks, and I estimate we have done close to 50 unique menus and almost 300 unique dishes. Some more delicious then others, but all cooked with passion, technique and respect,

It’s been an amazing time, we’ve met so many beautiful and generous guests.

Obviously none of it would be possible without the unyielding support of Jeff, Nicole and Joanna. Without them, La Cachette is nothing.

Our biggest challenge is now before us, and I feel like the rising expenses and cost of living crisis will make things tough, but I am confident and proud that we will continue offering our generous hospitality regardles.

Thankyou to all the guests who have dined with us, we cook for you, not accolades or critics. We can’t wait to see you in the shop soon!

Friday Lunches are back.

As we approach our third birthday in June we are excited for the return of Friday lunches.

You can select two courses from our evening menu and pair it with a glass of wine for $75

Bookings can be made online or by phoning 0478522996
Act quickly though as we have limited space and this weeks friday sitting is almost full.

Current fish main course.

Steamed fillet of king dory, glazed with a gastrique made from Salina capers, roasted and raw cauliflower.

A finessing and refinement of a dish we did in our first month cachette. A honour to serve capers from Salina in Italy, the Aeolian island my mum’s family are from. A stunning place many people in Geelong with italian heritage have ancestors.

Simple, big flavours, executed well provide maximum pleasure.

We are also launching our Friday lunch Prix Fixe menu this week, another throw back to our first year of trade.

You can dine on 2 courses from our regular evening menu, with a glass of red or white wine for $75.
Exceptional value whilst still offering the same excellent cookery and generous hospitality.

Book via link in bio or by phoning 0478522996
🐠🌿🌺

Vol-au-vent

Thrilled with how this has turned out.

King Prawns from NSW cooked gently in prawn oil, Joanna’s lovely hand rolled puff pastry filled with braised mushrooms.

Served with an intense bisque spiked with cognac and orange.

Yum.

On the menu for the next three weeks or until Joanna gets fed up with me for making her roll and bake pastry every service.

Bookings can be made online or by phoning 0478522996. 🍤 🦐 🍄

This evening.

Thrilled to be launching a new menu this evening. Late Autumn is a fantastic time to be cooking and we’re excited to be working with some big flavours.

Friday lunches also make a return for the first time since 2021.
You’ll get to make a selection of 2 courses from our daily menu, pair it with a glass of wine all for $75.
Same excellent cookery and generous hospitality you can expect from our evening services.

Bookings can be made online or by phoning
0478522996
🦐 🍄 🌿 🦌 🧀 🐑 🥔 🐟 🥗 🍋 🌰 🥛

New menu going live

Starting May with our newest menu and it’s very exciting to be cooking this one

As always. Astonishingly good produce, cooked with great care and served with generous hospitality.

Not many places you can eat this well in the city for this price, let alone in the regions.

We greatly appreciate everyone who chooses to dine with us at La Cachette, there’s a lot of options to dine out at the moment, but only a few that offer this level of value.

Thankyou for the support

Super thrilled to have some Craupaudine Beetroots in the shop this week.

These examples beautifully modeled by chef Pano

Feels like they’ve evaded me since we’ve come back from working in Europe, but we are very excited to have a butchers look and get them in the shop.

These particular ones are destined for a private birthday bookout alongside some very special Wagyu beef on the weekend but you can expect them to pop up on the menu very soon.

-Latest dessert offering-
Honey and Malt Bavarios with quince, gingerbread ice cream and honey crisp.

Super yum, super nourishing. Perfect leading into the cooler weather.

The current menu is one of my favourites yet, it’s out 6th menu for the year, not including one off events and private functions.
You can always return to La Cachette knowing something new and exciting is waiting for you.

One and a bit more weeks of this menu before it’s gone, come and see us we’d love to host you.

Bookings can be made online or by phoning 0478522996 🍯 🥛 🍰

Thrilled to launch our new menu tonight.

Some true autumn produce starting to roll in, and one of my favourite times of the year to be cooking.

Super excited for this menu, some pretty tech cookery on this one, big flavours and nourishing meals.

It’s no secret that it’s an interesting time for restaurants, particularly regional, at the moment. We are super grateful for the continued support from the community.

Bookings, as always, can be made online or by phoning 0478522996

A great pleasure to work as a team with these beautiful people. Thankyou and for making me look good.

New Menu

We snuck out our latest menu last week, and it’s a lot of fun.

Cracking late summer / early autumn produce in the shop.

An ode to my time working in Italy and with Giorgio Locatelli with a stonking filled pasta number.

The lamb ‘farci’ also an incredible bit of old school meat cookery. Stuffed with a mix of lamb sweetbreads and smoked lamb breast.

At $90 our menu is one of the best valued dining experiences around.

Come and see for yourself, bookings can be made online or by phoning 0478522996

Ça Marche

On the passé tonight with the world class and tonight at

Thrilled to be in town, in a lovely big kitchen bringing the best of La Cachette to the big city.

Thankyou to the team and particularly Stuart for the support and professionalism in making this event a success.

Thanks for the invitation, looking forward to having you down the Highway soon.

Thrilled to be rolling with our newest menu.

Menu number 4 for the year. Some favourites returning with tweaks. Some new expressions.

Super fun, super tasty.
Solid technique and yummy food.

Thankyou to all the lovers who came and indulged with us last week as part of Valentine’s Day. 💕

Bookings can be made via the link in bio or by phoning 0478522996

Our current dessert offering

Blood Plums, Blood plum sorbet, vanilla cookie and brûléed Marsala sabayon.

Delish.

Bookings online or by link in bio.

Also only Couple of spots still available for the lovers next week for Valentine’s Day.

Please read 👇

Similar to how the Michelin has Gault-Millau and the 50best has Opinionated About Dining (OAD)
It’s important to have more than one system of grading and awarding venues.

Massive respect to the Australian Good food guide on their recent list of Australia’s ‘hatted’ restaurants

Over the years it was a black sheep in the restaurant review space, but it appears they have taken on board a lot of the criticisms and feedback of the restaurant community.

This years hats rankings are consistent with my experience dining out this past year and I am proud that La Cachette features as a 15/20 - two chef’s hats -

We love our little Bistrot and are very proud to share this list with so many venues we respect.

‘Pâté de Campagne’

Terrine of Berkshire pork, liver, Gombitelli style lardo , pistachio and brandy.

Served with some toasted baguette,Madeira jelly, blood plum and mustard.

A super tasty, farmhouse style terrine.

It’s nice to cook an eat like this.

Bookings available as always, online or by phoning 0478522996 🐖

Current entrée offering

King George whiting crusted with sesame, almond and fennel pollen. Juice of rocket and fennel and a fresh fennel salad dressed with a whiting bone reduction.

Nice little run into the new years for us. We’re filling up fairly quickly. If you’ll like to dine, please book now to avoid disappointment.

Also a reminded that La Cachette doesn’t do gift vouchers. If you’d like to treat someone special, bring them in, we will make a fuss x

New menu going live

Thankyou to all who dined with us for the last menu. It was a pleasure to be serving some some classics; gnocchi Parisienne, pâté en croute and Îles Flottant.

Coming in hot with this new menu, some favourites return, including Joanna’s exceptional Flan Parisien and hens.

We feel proud that our menu provides exceptional value, serving the same produce as top flight restaurants in a relaxed family bistro setting.

For $88 you can’t do much better.

Also to be mindful that in almost 3 years of trade we have only put our menu price up by $3.

We are in firm belief that having an exceptional meal shouldn’t be only limited to special occasions.

At La Cachette we share generous hospitality without extravagance and pomp.

We can’t wait to show you what we’ve been working on. Including our own wine collaboration and some new artwork for the dining room.

Come and see for yourself
As always 3 weeks only x
Matt

Floating island

Poached vanilla meringue, blackcurrant leaf custard and cassis sorbet.

Doesn’t get much better than this. They are ‘classics’ for a reason.

Open all week and safe to say we are filling up super quickly between now and Christmas. If you’d like to see us before the end of the year, book now to avoid missing out.

Bookings online or by phoning 0478522996

🏝️

Chef wanted.

We are looking for a Full Time Chef, either at Sous, CDP, Commis level. We would also consider a keen Apprentice.

We are a small team; hardworking and dedicated to what we do.

You must understand and be committed to providing the highest levels of service to add to our guests experience.

We change our entire menu every three weeks. You’ll be exposed to countless new techniques and components.

You will receive 1 on 1 mentorship from the chef patron who has many years experience in Michelin starred and 50best restaurants in Europe.

In exchange for your commitment, hard work, attention to detail we can offer:
* Great pay 
* Supportive and inclusive work environment 
* Flexible working arrangements
* A 3 weekly changing seasonal menu

Unless applying as an apprentice, you must be qualified, have worked in the industry for the last 12 months or more.

Email us at [email protected] and include in the subject line: Chef Application - La Cachette
* A Cover Letter which shows that you have visited our website and understand what we offer and what you have to offer,
* A current Resume, and 
* At least two Referees.

Thrilled to have retained our one hat in this year’s Good Food Guide. Thankyou to for the recognition of our hard work. Joanna and I both love .cachette.geelong and it’s a rush to come in to work everyday. It’s an honour that other people find pleasure in what we do. Can’t wait to see you all soon

Goes without saying we are thrilled to be nominated as a finalist for best regional restaurant.

Especially to be in contention alongside other great venues.


We are a small, independently owned family business doing our best in a challenging business environment.

Our focus is on providing generous hospitality to our guests, and cook simple, delicious food with the best produce we can afford.

I’m a firm believer that our menu, at $88, provides some of the best value in the country, not many places you can eat this well for so little.

Thankyou to Good Food for recognising that we are on the right path.

The awards will be announced on Monday and we wish everyone luck.

- Joanna and Matt x

New menu

Tuesday this week is the launch of our third spring menu. We have been having a lot of fun recently back in the kitchen.

We love cooking food that we want to eat, and for us, this is as good as it gets. Supreme produce at its peak cooked with passion and technique served alongside generous hospitality.

If you haven’t been in for a while, come in and let us remind you how lovely a night out can be.

Bookings online or by phoning 0478522996 🦐 🍋 🧈 🐖 🥚 🌿 🐟 🫘 🥬 🐑 🥓 🍰

Thrilled to announce the menu for our ‘Fruits de Mer’ seafood dinner featuring the talented .snaddenwilson on 17.10.23
We are really excited to be cooking together again. Those who came to our colab at .wine will know what we have in store.

There are a few tables available still for the night. You should come. It will be mega.

Bookings via link in bio or call us on
0478522996
🐠 🐟 🦞 🐚 🦀 🐍 🐙

Current fish main course

Lightly smoked Ōra King salmon, gently poached in buerre monté with the juiciest asparagus and a Portarlington mussel and saffron velouté.

Super lush plate of our favourite things.

Only a couple days left to sample this menu and only a handful of availabilities this week.

Bookings online or by phoning 0478522996
🐠 🍃 🐚💛

New to the desserts

This is our black sesame and white chocolate ganache with strawberry vinegar ice cream.

It’s super delicious. Joanna’s outdone herself!

As always we have tables available to book online or by phoning 0478522996 🍓 🍨

Colab Event

As the follow up to our sold out event ‘release the cuisse’ at Clover in May, we are thrilled to be welcoming Charley Snadden-Wilson to La Cachette for a special one off dinner.

Clover wine bar has been recognised as one of the hottest openings of last year. Charley and his team have received formal recognition from Good Food, Gourmet Traveller and Time-Out for their unique and generous brand of hospitality.

Dinner will be held over 2 sittings. And will cost $165pp for a 5 course dinner with a glass of fizz on arrival.

Making his way down the Princes Freeway for a one off dinner, we will work with Charley to serve a 5 course feast highlighting the bounty of the sea.

For us, seafood is the ultimate treat and we are excited to work with Charley and showcase our favourite products

Bookings can be made on our website on the ‘Special Events’ page and by the link in bio. ‘Sea’ you soon 🐟 🐚 🐠 🦑 🐙 🦞