La Cachette: modern French dining on the Geelong waterfront

La Cachette, meaning “the hideaway” in French, is an intimate 25-seat bistro tucked away in Steampacket Place just off the Geelong waterfront.

The French-inspired bistro was one of seven greater Geelong and Surf Coast establishments to be hatted in the prestigious 2023 Good Food Guide Awards, and is a dream-come-true for Geelong-born and bred chef Matt Podbury.

At just 29, Podbury has racked up an impressive resume and career experience.

“I grew up in a food-focused family, and went to school at St Josephs, but wasn’t overly engaged with the academics.” he said. “So, I jumped at the chance to do a school-based apprenticeship with Daniel Brehaut, doing some of my trade school at The Gordon then at William Angliss.

“After completing my apprenticeship in Melbourne I headed off overseas to do my real ‘training’.”

Podbury has worked not only in Victoria’s capital city, but also in Italy, France and in London where he worked under James Lowe at Michelin-starred Lyle’s.

“Working with James at Lyle’s and to be the part of the team that helped earn a Michelin Star, and then be placed in the world’s 50 best restaurants was an absolute thrill – working so hard and with so many creative and intelligent people was inspiring.

“Then to have the opportunity to host the after party for the 50 best ceremony and to cook for so many of the best chefs in the world was equally frightening and thrilling.”

During his time in France, Podbury worked with Mathieu Rostaing-Tayard at Café Sillon, Lyon, where received the opportunity to present his dishes at one the most anticipated food events of the year, the Omnivore Food Festival in Paris.

“To look up and see so many of the best French chefs in the audience, including Alain Ducasse, Paul Bocuse, Michel Bras and Alain Passard was truly special – they’re culinary heroes,” he said.

“Working in France was wonderful, getting to cook with some of the best produce in the world, and to cook for people for whom food is a valued part of their national culture, has inspired me.”

When Podbury returned to Geelong, he was wanted to bring his overseas culinary experiences to life in his hometown, taking inspiration from the French bistronomy movement and contemporary French dining.

“My inspiration for La Cachette is Bistronomy: creating an environment where we serve seasonal, world-class food in a relaxed and approachable setting,” he said.

“I also wanted to create a place where diners could feel like welcomed guests, and want to come back regularly. It is not just about the dishes. I want it to be about their experience.

“I hate working in kitchens where the menus offer too many dishes and that only change three or four times a year. The staff become stale. The guests lose interest. The produce is usually not at its best for that long.

“Since we began, we have changed the menu every three weeks. The menu is always showcasing what is seasonal and at its best, and wherever possible is sourced from within Victoria.

“I wait until the very last minute to write each menu so that we can pick what is at the height of seasonality, but we aren’t bound by it. If some amazing produce comes in during the three-weeks, we may change one of the dishes, so that our guests have an amazing dish.”

Podbury said the dedication of La Cachette’s small team, which includes Podbury’s partner and sister, has helped create the standout restaurant.

“My partner Joanna Karlin is my right hand in the kitchen and my sister Gem has run the Front of House,” he said.

“The passion and hard work of these two has been an amazing contribution and helped propel us to be awarded one Hat in last week’s Good Food Guide.”

La Cachette offers an $85 fixed-price menu with two choices of entree, main course and dessert with a hand-selected wine list.

“We prefer to feature wines from smaller winemakers who are passionate about their craft and who practice minimal intervention wine-making techniques.”

The layout of La Cachette is simple and clean, with the focus of the bistro on the food, the wine and the service.

“We have an open kitchen and a lively buzz where our guests are able to see and hear the food coming together. I just want our guests to have an amazing time when they come here. I guess, I just want them to walk away feeling like they have been welcomed, respected and happy… and want to come back in three weeks.”