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The Westin Melbourne’s popular High Cheese has returned for winter, dishing up its cheesy take on High Tea in collaboration with Maker & Monger.

Launching for the first time in June last year, High Cheese was originally set to conclude at the end of August but after a stampede of Melbournians and tourists alike, it was extended to Christmas and saw more than 5,000 people try the high cheese delight.

High Cheese returns in 2019 running from the 24th May until the end of August with new and exciting dishes to refresh the much-loved favourites from last year.

The Westin Melbourne Executive Chef, Michael Greenlaw has worked alongside Anthony Femia, the acclaimed cheese monger and owner of Maker & Monger at the Prahran Market, to create a menu worthy of the high expectations, sourcing only the best cheeses from across the world.

The menu includes a deliciously gooey Baked Normandy Camembert aux Calvados, served with lavosh, guaranteed to tempt the most extreme cheese lovers out there.

Other dishes on the menu include Black Truffle, porcini and walnut layered Brie Fermier la Tremblaye; Swiss Gruyere Vieux Gougères with burnt green leek; and Marcel Petite Comté Réservation custard tarts, to name a few.

Not forgetting the sweet delights, there will be poached French pear with stracciatella, fresh honeycomb and a smoked macadamia crumble; or the Ruby chocolate parfait with Brillat Savarin frais and raspberry jam.

“Due to last year’s success, we knew we had to really go for it again this year. The amount of effort and research we have put into this menu has delivered with some big surprises, there’s lots on the menu people simply wouldn’t have tried before” said Michael Greenlaw.

“We have some very unique ingredients, starting locally in the Yarra Valley to a small pocket in Normandy, and I can’t wait for the guests who joined us last year to experience High Cheese 2.0,” Michael added.

“Having helped The Westin to introduce Melbourne to the concept of High Cheese last winter with three tiers of pure cheese decadence, we really wanted to take it to the next level this year and continue to wow the cheese lovers of Australia,” said Anthony Femia.

“The menu celebrates the best farmhouse and artisan cheeses available in Australia that we proudly sell at Maker & Monger, and we hope that we can once again have you thinking about cheese outside of the standard cheese platter with quince after dinner,” added Anthony.

Match your cheese with the perfect glass of wine, with Bellingham Estate Pinot Gris, Jack Rabbit Pinot Noir and Kay Brothers Hillside Shiraz, on offer. Or opt for a glass of Moet & Chandon Imperial NV to really take your High Cheese up a notch.

High Cheese will be served in the hotels signature restaurant, Allegro, every evening from 5pm and in the Lobby Lounge on weekends from 11am to 4pm. Priced at $70 per person including free-flowing coffee, tea and hot chocolate. Wine pairings are also available from an additional $15 a glass.

Reservations are essential and bookings can be made by calling The Westin Melbourne on 03 9635 2222 or visiting https://www.marriottdeals.com.au/highcheese.