Launched last year, , a collaboration between executive chef Michael Greenlaw and cheesemonger Anthony Femia, was a massive success. It attracted over 5000 people and got extended past the winter months, all the way to the end of the year
This cheesy version of high tea is now back for a second year, with ten new small dishes.
“I love showing people how to have cheese, not just on a cheese plate. Too often, in Australia, everyone only comes in to buy cheese to have with quince and red wine after dinner,” says ’s Anthony Femia.
Things start off with a bang with a baked Le Conquérant Petit Camembert soaked in Calvados and served with lavosh crackers.
High cheese at The Westin Melbourne Source: The Westin Melbourne
Like a high tea, the high cheese is served on three tiers. The two top tiers are for savoury items like a Brie Fermier La Tremblaye layered with black truffles, porcini and walnut, a Gruyère gougère with burnt leek and a Papillon Roquefort terrine with Four Pillars gin marmalade.
The bottom layer is for sweets, including a poached French pear with stracciatella, honeycomb and macadamia crumble and a ruby chocolate parfait with Brillat Savarin Frais and raspberry jam.
High cheese at The Westin Melbourne Source: The Westin Melbourne
The high cheese costs $70 per person and includes more than enough food to count as a large meal. It comes with complimentary tea or coffee, but you can also add a glass of local wine or Champagne. “You’ll walk away with a very full belly,” promises Femia.
The cheesemonger hopes to inspire guests to cook with cheese at home, whether it’s soufflé, fondue, lasagne, mac and cheese, béchamel or a simple grilled cheese. “All these cheeses are incredibly versatile they’re not just for the table, they’re for the kitchen too,” he explains.
Source: The Westin Melbourne
The high cheese at The Westin Melbourne runs every evening until 31 August.
Reservations are essential. or by calling The Westin at 03 9635 2222.
Reservations are essential. or by calling The Westin at 03 9635 2222.
